Sri Lanka Chicken Khorma with Yogurt

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Sri Lanka Chicken Khorma with Yogurt Ingredients

> source <	5 Cardamom
"A taste of Sri Lanka"	40 g Coconut
By Indra Jayasekera	25 g Almonds
CHICKEN KHORMA	100 ml Oil
1 1/3 kg Chicken	2 cg Cinnamon stick
175 ml Yogurt, Plain	25 g Coriander
1 ts Turmeric	1 ts Cumin
4 Garlic cloves	1 ts Chile powder
1 Onion	1 ts Paprika
3 sl Ginger	1 ts Salt
5 Clove

Instructions for Sri Lanka Chicken Khorma with Yogurt

===========================> Directions <======================== Wash and joint the chicken and place in a large bowl. Mix the yoghurt, turmeric and 1 crushed clove of garlic together and pour over the chicken. Leave overnight. Chop the onion and grind in a pestle and mortar the remaining garlic and the ginger. Crush the cloves and cardamoms, grate the coconut and roast the almonds. Heat the oil, fry the onion, garlic and ginger and when fragrant turn down the heat slightly and add the cloves, cardamoms, cinnamon stick, coriander powder, cumin powder, chile powder, paprika powder and salt. Stir fry for 3 minutes. Add the coconut and stir in. Add the chicken and marinade, mix well and then cover pan with a lid and simmer for approximately 1 hour, or until chicken is tender. Discard the cinnamon stick and sprinkle the almonds on top just prior to serving. ISBN #962 224 010 0 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized