| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Greek | Poultry, Main dish | 1 | Servings |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 1 1/4 | kg | Chicken |
| 3 | sl | Ginger |
| 2 | Garlic cloves | |
| 50 | g | Shallots |
| 1 | Chile, fresh | |
| 2 | Cardamom | |
| 2 | Clove | |
| 1/2 | ts | Chile powder |
| 2 | ts | Paprika |
| 25 | g | Tamarind squeezed in water |
| 25 | g | Curry powder |
| 1/4 | ts | Turmeric |
| 1 | ts | Salt |
| 1 | cg | Cinnamon stick |
| 50 | ml | Oil |
| 1/2 | Lemon grass stem | |
| Curry leaf sprigs | ||
| 1/4 | ts | Fenugreek |
| 300 | ml | Coconut milk, thick |
| 1/2 | ts | Curry powder |
| 1/2 | Lime, juice of |
INSTRUCTIONS
KUKUL MAS ===========================> Directions <======================== Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chile. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chile powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chile and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the curry powder and lime juice on top. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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