Sri lankan chicken curry

4 servings

Ingredients

QuantityIngredient
-JUDI M. PHELPS
3tablespoonsButter
2mediumsOnions; chopped
3mediumsGarlic cloves; chopped
poundsChicken pieces; skin removed
Salt
3mediumsFresh tomatoes; diced OR
1Can plum tomatoes (14-16 oz) drained and diced
1teaspoonCurry powder
¼To 1/2 tsp. cayenne pepper
¼teaspoonTurmeric
3Cardamom pods
2Whole cloves
1Cinnamon stick (about 3-in.)
1tablespoonDistilled white vinegar
cupChicken stock or broth
½cupUnsweetened coconut milk; optional

Directions

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