INGREDIENTS

INSTRUCTIONS

SPICES
OTHER INGREDIENTS
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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