Sri lankan-style chicken curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | eaches | Bay leaves |
| ½ | teaspoon | Ground cardamom |
| ½ | teaspoon | Fenugreek |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Hot chili powder |
| 3-4 lbs chicken pieces | ||
| 1 | can | Coconut milk |
| 1 | can | Chopped tomatoes |
| ½ | can | Tomato paste |
| 2 | teaspoons | Ground coriander |
| 2 | teaspoons | Ground cumin 2 onions |
| 1 | each | Inch grated ginger root |
| 1 | teaspoon | Lemon grass |
| 2 | tablespoons | Vinegar |
| 1 | teaspoon | Salt (optional) |
| 3 | eaches | Garlic cloves |
| 2 | tablespoons | Vegetable oil |
Directions
SPICES
OTHER INGREDIENTS
First step is to measure out all the dry spices in separate little piles. Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture. Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr. ++Jon Dart, jdart@...
Submitted By RODNEY RIPLINGER On 05-08-95