| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 1 1/3 |
kg |
Chicken |
| 175 |
ml |
Yogurt, Plain |
| 1 |
ts |
Turmeric |
| 4 |
|
Garlic cloves |
| 1 |
|
Onion |
| 3 |
sl |
Ginger |
| 5 |
|
Clove |
| 5 |
|
Cardamom |
| 40 |
g |
Coconut |
| 25 |
g |
Almonds |
| 100 |
ml |
Oil |
| 2 |
cg |
Cinnamon stick |
| 25 |
g |
Coriander |
| 1 |
ts |
Cumin |
| 1 |
ts |
Chile powder |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt |
INSTRUCTIONS
CHICKEN KHORMA
===========================> Directions <========================
Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
turmeric and 1 crushed clove of garlic together and pour over the
chicken. Leave overnight.
Chop the onion and grind in a pestle and mortar the remaining garlic and
the ginger. Crush the cloves and cardamoms, grate the coconut and roast the
almonds. Heat the oil, fry the onion, garlic and ginger and when fragrant
turn down the heat slightly and add the cloves, cardamoms, cinnamon stick,
coriander powder, cumin powder, chile powder, paprika powder and salt. Stir
fry for 3 minutes. Add the coconut and stir in. Add the chicken and
marinade, mix well and then cover pan with a lid and simmer for
approximately 1 hour, or until chicken is tender.
Discard the cinnamon stick and sprinkle the almonds on top just prior to
serving.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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