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Ceylonese Chicken
Curry HT MC Sri Lankan 75mins plus
marinating
Sri Lankan Name: Kukul Mas Curry
Serves 4 Hot Poultry Spices
Vegetables Main Course Gluten Wheat Dairy Free Eggless
Sri Lanka Ceylon Asia Asian
Ingredients
4 large Chicken Quarters
2 tbsp Lemon Juice
4 Garlic Cloves, crushed
2.5cm/1-inch Fresh Root Ginger, grated
Salt and Black pepper
2 teasp
Toasted Curry Powder
1 teasp Chilli Powder
3 tbsp Vegetable oil
8 Curry leaves
4 pieces Rampe (Pandan leaves) (optional)
1 Large Onion, Sliced
1 x 2.5cm -1 inch Cinnamon Stick
4 Cardamoms, split
2 Cloves, crushed
2 tbsp Tomato Paste
240ml/8fl.oz. Water
240ml/8fl.oz. Thick Coconut Milk
Instructions
1. Cut each chicken quarter into 2-3 pieces then place in a bowl together with
the lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and
chilli powder. Turn to coat the chicken pieces well and set aside for about 30
minutes.
2. After the marinating time, heat the oil in a large saucepan add the curry and
pandan leaves if using and fry for 1 minute then add the onions and sauté until
softened.
3. Add the chicken pieces and continue to sauté for 5 minutes, stirring from
time to time.
4. Add cinnamon, cardamom, cloves, tomato paste and water, mix very well, then
cover and cook on a low heat for 45 minutes, stirring from time to time and
adding a little more water if necessary.
5. Stir in the thick coconut milk, bring to the boil then reduce the heat and
cook for a further 15 minutes stirring occasionally Serve hot.
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