Sri Lankan Chicken Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
3 tbsp: Butter,
2 medium: Onions, chopped
3 medium: Garlic cloves, chopped
2 1/2 lbs: Chicken pieces, skin removed
Salt,
3 medium: Fresh tomatoes, diced OR
1 Can: plum tomatoes, (14-16 oz) drained and diced
1 tsp: Curry powder,
1/4: To 1/2 tsp. cayenne pepper,
1/4 tsp: Turmeric,
3: Cardamom pods,
2: Whole cloves,
1: Cinnamon stick, about 3-in.
1 tbsp: Distilled white vinegar,
1/3 cup: Chicken stock or broth,
1/2 cup: Unsweetened coconut milk, optional
Directions:
Heat butter in a casserole, add onions, and cook over medium-low heat
until softened. Add garlic, then chicken pieces and brown lightly,
stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric,
cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring
to a boil. Stir in coconut milk. Cover and simmer until chicken is
tender, about 35 minutes for breast pieces, about 50 minutes for leg
and thigh pieces. If you would like a thicker sauce, uncover, remove
chicken, and simmer sauce until thickened. Return chicken to sauce.
Taste sauce and adjust seasoning. Serve hot. Source: Faye Levys
International Chicken Book.
Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy
Source from luhu.jp
until softened. Add garlic, then chicken pieces and brown lightly,
stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric,
cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring
to a boil. Stir in coconut milk. Cover and simmer until chicken is
tender, about 35 minutes for breast pieces, about 50 minutes for leg
and thigh pieces. If you would like a thicker sauce, uncover, remove
chicken, and simmer sauce until thickened. Return chicken to sauce.
Taste sauce and adjust seasoning. Serve hot. Source: Faye Levys
International Chicken Book.
Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy
Source from luhu.jp