Sri Lanka Kukul Mas Chicken Curry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
KUKUL MAS
1 1/4 kilo: Chicken,
3 slice: Ginger,
2: Garlic cloves,
50 gram: Shallots,
1: Chile, fresh
2: Cardamom,
2 Clove: ,
1/2 tsp: Chile powder,
2 tsp: Paprika,
25 gram: Tamarind squeezed in,
50 milliliter: -water,
25 gram: Curry powder,
1/4 tsp: Turmeric,
1 tsp: Salt,
1 centigram: Cinnamon stick,
50 milliliter: Oil,
1/2: Lemon grass stem,
Curry leaf sprigs,
1/4 tsp: Fenugreek,
300 milliliter: Coconut milk, thick
1/2 tsp: Curry powder,
1/2: Lime, juice of
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp