Sri lanka kukul mas (chicken curry)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---------> source <--------- | ||
| \"A taste of Sri Lanka\" | ||
| By Indra Jayasekera | ||
| 1¼ | kilograms | Chicken |
| 3.00 | slice | Ginger |
| 2.00 | Garlic cloves | |
| 50.00 | gram | Shallots |
| 1.00 | Chile, fresh | |
| 2.00 | Cardamom | |
| 2.00 | Clove | |
| ½ | teaspoon | Chile powder |
| 2.00 | teaspoon | Paprika |
| 25.00 | gram | Tamarind squeezed in water |
| 25.00 | gram | Curry powder |
| ¼ | teaspoon | Turmeric |
| 1.00 | teaspoon | Salt |
| 1.00 | cg | Cinnamon stick |
| 50.00 | millilitre | Oil |
| ½ | Lemon grass stem | |
| Curry leaf sprigs | ||
| ¼ | teaspoon | Fenugreek |
| 300.00 | millilitre | Coconut milk, thick |
| ½ | teaspoon | Curry powder |
| ½ | Lime, juice of | |
Directions
KUKUL MAS
===========================> Directions <======================== Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chile. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chile powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon 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 chile 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.
ISBN #962 224 010 0