Kukul mas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | kilograms | Chicken |
| 3 | slices | Ginger |
| 2 | Cloves garlic | |
| 50 | grams | Shallots |
| 1 | Fresh chilli | |
| 2 | Cardamoms | |
| 2 | Cloves | |
| ½ | teaspoon | Chilli powder |
| 2 | teaspoons | Paprika |
| 25 | grams | Tamarind squeezed in 50 ml water |
| 25 | grams | Curry powder |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 1 | Cm cinnamon stick | |
| 50 | millilitres | Oil |
| ½ | Stem lemon grass sprig curry leaves | |
| ¼ | teaspoon | Fenugreek |
| 300 | millilitres | Thick coconut milk |
| ½ | teaspoon | Curry powder juice 1/2 lime |
Directions
Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chilli. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cin- namon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the curry powder and lime juice on top. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0