| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hakka |
Poultry, Casseroles, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 1 1/3 |
kg |
Chicken |
| 3 |
|
Tomatoes |
| 50 |
g |
Shallots |
| 1 |
|
Chile, fresh |
| 3 |
sl |
Ginger |
| 2 |
|
Garlic cloves |
| 3 |
|
Cardamom |
| 2 |
|
Clove |
| 1 |
ts |
Chile powder |
| 1 |
cg |
Cinnamon stick |
| 2 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 3 |
ts |
Curry powder |
| 1/2 |
ts |
Fenugreek |
| 2 |
ts |
Vinegar, brown |
| 75 |
ml |
Oil |
|
|
Curry leaf sprigs |
| 1/2 |
|
Lemon grass stem |
| 300 |
ml |
Coconut milk, thick |
| 1/4 |
ts |
Curry powder |
| 1/2 |
|
Lime, juice of |
INSTRUCTIONS
KUKUL MUS THAKKALI
CHICKEN AND TOMATO CURRY
===========================> Directions <========================
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chile and grind the ginger and garlic together. Crush the
cardamoms and cloves and sprinkle onto the chicken. Add the chile powder,
cinnamon stick, paprika powder, salt, curry powder, fenugreek and vinegar
and leave to marinate for 20 minutes. Heat the oil and when hot add the
curry leaves and lemon grass, shallots, chile, garlic and ginger. Stir fry
until the shallots turn a light brown, then add the tomato and toss for a
couple of minutes. Add the chicken and stir-fry for a further 5 minutes.
Pour in the coconut milk and slowly bring to the boil. Reduce heat slightly
and simmer until chicken is tender. Discard the cinnamon stick and sprinkle
the curry powder and lime juice 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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