Sri lankan chicken curry

Yield: 4 servings

Measure Ingredient
\N \N -JUDI M. PHELPS
3 tablespoons Butter
2 mediums Onions; chopped
3 mediums Garlic cloves; chopped
2½ pounds Chicken pieces; skin removed
\N \N Salt
3 mediums Fresh tomatoes; diced OR
1 \N Can plum tomatoes (14-16 oz) drained and diced
1 teaspoon Curry powder
¼ \N To 1/2 tsp. cayenne pepper
¼ teaspoon Turmeric
3 \N Cardamom pods
2 \N Whole cloves
1 \N Cinnamon stick (about 3-in.)
1 tablespoon Distilled white vinegar
⅓ cup Chicken stock or broth
½ cup Unsweetened coconut milk; optional

Heat butter in a casserole, add onions, and cook over medium-low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring to a boil. Stir in coconut milk. Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces. If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened. Return chicken to sauce. Taste sauce and adjust seasoning.

Serve hot. Source: Faye Levy's International Chicken Book.

Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy

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