Sri Lankan-Style Chicken Curry

8 Servings

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Sri Lankan-Style Chicken Curry Ingredients

SPICES	3 -(up to)
5 Bay leaves	4 lb Chicken pieces
1/2 ts Ground cardamom	1 cn Coconut milk
1/2 ts Fenugreek	1 cn Chopped tomatoes
1 ts Turmeric	1/2 cn Tomato paste
1 ts Hot chili powder	2 tb Vinegar
2 ts Ground coriander	1 ts Salt (optional)
2 ts Ground cumin	2 Onions
1 1-inch piece ginger root;	3 Cloves garlic
1 ts Lemon grass	2 tb Vegetable oil
OTHER INGREDIENTS

Instructions for Sri Lankan-Style Chicken Curry

Id like to share one of my favorite curry recipes. It is slightly modified from a book called "Foods of the Orient - India", published by Marshall Cavendish. They call it "Sri Lankan Chicken Curry". Ive been to Sri Lanka, and I can testify that it isnt quite authentic, but its close to the real thing. As is, this recipe is spicy but not very hot - certainly not up to Sri Lankan standards. If you want to heat it up, Id recommend throwing in a few dried Thai chiles, or habs if youre brave. Note: Some ingredients may be a little hard to find. I am fortunate to have an Indian grocery nearby - they have everything. 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@tss.com CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized