Sri Lanka Kukul Mus Thakkali (chicken & Tomat Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
---------> source <---------,
"A taste of Sri Lanka",
By Indra Jayasekera,
KUKUL MUS THAKKALI
CHICKEN AND TOMATO CURRY
1 1/3 kilo: Chicken,
3: Tomatoes,
50 gram: Shallots,
1: Chile, fresh
3 slice: Ginger,
2: Garlic cloves,
3: Cardamom,
2 Clove: ,
1 tsp: Chile powder,
1 centigram: Cinnamon stick,
2 tsp: Paprika,
1 tsp: Salt,
3 tsp: Curry powder,
1/2 tsp: Fenugreek,
2 tsp: Vinegar, brown
75 milliliter: Oil,
Curry leaf sprigs,
1/2: Lemon grass stem,
300 milliliter: Coconut milk, thick
1/4 tsp: Curry powder,
1/2: Lime, juice of
Directions:
===========================> 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
Source from luhu.jp
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
Source from luhu.jp