Ceylonese chicken curry
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions |
| 1 | Piece ginger root, peeled, chopped (2\") | |
| 2 | Garlic cloves, peeled | |
| 2 | tablespoons | Water |
| 5 | tablespoons | Corn oil |
| 3 | tablespoons | Curry Powder |
| 1½ | pounds | Boneless chicken breasts, skinned |
| 1½ | tablespoon | All-purpose flour |
| 1½ | cup | Chicken stock |
| 2 | Celery stalks, sliced | |
| 1 | Bell pepper, seeded, diced | |
| ½ | teaspoon | Cumin seeds |
| 3 | ounces | Button mushrooms (opt) |
| ¾ | ounce | Creamed coconut (opt) |
| 2 | Tomatoes, peeled, seeded, sliced | |
| Toasted shredded coconut | ||
| Fresh chervil sprigs (opt) | ||
Directions
Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes.
Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.