Sri Lanka Chicken Khorma With Yogurt Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
CHICKEN KHORMA
1 1/3 kilo: Chicken,
175 milliliter: Yogurt, Plain
1 tsp: Turmeric,
4: Garlic cloves,
1: Onion,
3 slice: Ginger,
5 Clove: ,
5: Cardamom,
40 gram: Coconut,
25 gram: Almonds,
100 milliliter: Oil,
2 centigram: Cinnamon stick,
25 gram: Coriander,
1 tsp: Cumin,
1 tsp: Chile powder,
1 tsp: Paprika,
1 tsp: Salt,
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp