Sri Lankan-style Chicken Curry Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
SPICES
5 each: Bay leaves,
2 tsp: Ground coriander,
1/2 tsp: Ground cardamom,
2 tsp: Ground cumin 2,
1/2 tsp: Fenugreek,
-onions,
1 tsp: Turmeric,
1 each: Inch grated ginger root,
1 tsp: Hot chili powder,
1 tsp: Lemon grass,
OTHER INGREDIENTS
3: -4 lbs chicken pieces,
2 tbsp: Vinegar,
1 can: Coconut milk,
1 tsp: Salt, optional
1 can: Chopped tomatoes,
3 each: Garlic cloves,
1/2 can: Tomato paste,
2 tbsp: Vegetable oil,
Directions:
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
Submitted By RODNEY RIPLINGER On 05-08-95
Source from luhu.jp
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
Submitted By RODNEY RIPLINGER On 05-08-95
Source from luhu.jp