Kukul Mus Thakkali (chicken And Tomato Curry) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/3 kilo: Chicken,
1 tsp: Salt,
3: Tomatoes,
3 tsp: Curry powder,
50 gram: Shallots,
1/2 tsp: Fenugreek,
1: Fresh chilli,
2 tsp: Brown vinegar,
3 slice: Ginger,
75 milliliter: Oil,
2 Cloves: garlic,
-sprig curry leaves,
3: Cardamoms,
1/2: Stem lemon grass,
2 Cloves: ,
300 milliliter: Thick coconut milk,
1 tsp: Chilli powder,
1/4 tsp: Curry powder,
1 Cm: cinnamon stick,
-juice 1/2 lime,
2 tsp: Paprika,
Directions:
Wash and joint the chicken and place in a dish. Slice the tomatoes,
shallots and chilli and grind the ginger and garlic together. Crush
the cardamoms and cloves and sprinkle onto the chicken. Add the
chilli 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,
chilli, 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. From: "A
taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
Source from luhu.jp
shallots and chilli and grind the ginger and garlic together. Crush
the cardamoms and cloves and sprinkle onto the chicken. Add the
chilli 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,
chilli, 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. From: "A
taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
Source from luhu.jp