INGREDIENTS

INSTRUCTIONS

I'd like to share one of my favorite curry recipes.  It is slightly
modified from a book called "Foods of the Orient - India", published
by Marshall Cavendish. They call it "Sri Lankan Chicken Curry". I've
been to Sri Lanka, and I can testify that it isn't quite authentic,
but it's close to the real thing. As is, this recipe is spicy but not
very hot - certainly not up to Sri Lankan standards. If you want to
heat it up, I'd recommend throwing in a few dried Thai chiles, or  habs
if you're brave. Note: Some ingredients may be a little hard to  find.
I am fortunate to have an Indian grocery nearby - they have
everything.  First step is to measure out all the dry spices in
separate little  piles. Then chop the onions and garlic up, fry them in
a large  skillet with a little vegetable oil. After the onion is soft,
add the  fenugreek and bay leaves and cook for 1 minute. Then add the
rest of  the dry spices, the salt, and the vinegar. Mix the spices well
with  the onion bits - add a little water if the mixture seems too dry.
Then add the chicken pieces and brown them, turning frequently to  coat
them with the spice mixture. Finally, transfer everything to a  large
stock pot, add the canned tomatoes, coconut milk, tomato paste  and
lemon grass. Simmer for 45min - 1 hr.  Jon Dart, jdart@tss.com
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 105
Total Fat: 11.8g
Cholesterol: 18.7mg
Sodium: 2253.8mg
Potassium: 578mg
Carbohydrates: 9.2g
Fiber: 1.8g
Sugar: 4.1g
Protein: 16.6g