Sri lankan-style chicken curry

Yield: 1 servings

Measure Ingredient
5 eaches Bay leaves
½ teaspoon Ground cardamom
½ teaspoon Fenugreek
1 teaspoon Turmeric
1 teaspoon Hot chili powder
\N \N 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



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

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