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Lankan Chicken Curry
Method
- Wash, clean and joint the chicken.
- Shred the ginger, crush the garlic and slice the shallots and chilly.
- Crush the cardamom and cloves and place in a bowl.
- Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon sticks.
- Mix well together, then rub into the chicken.
- Leave to marinade for 30-60 mins.
- Heat the oil in a pan until very hot.
- Then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes.
- Add the chicken pieces and stir for 3 mins.
- Pour in the coconut milk and mix well.
- Continue to cook over a low heat for 40 mins, or until the chicken is tender.
- Just prior to serving, sprinkle with the lime juice.
- Put off the fire or heat or the sauce (gravy) will curdle.
Ingredients:
1 kg - chicken
3 slices - ginger
2 cloves - garlic
10 to 15 pcs - shallots
1 - fresh chilly
2 - cardamoms
2 - cloves
� tsp - chilli powder
2 tsp - paprika powder
25 gms - tamarind, squeezed in 50 ml - water
3 tbsp - curry powder
� tsp - turmeric
1 tsp - salt
1 cm - cinnamon stick
oil for frying
� stem - lemon grass
sprig curry leaves
� tsp - fenugreek
300 ml - thick coconut milk
� - lime juice
1 kg - chicken
3 slices - ginger
2 cloves - garlic
10 to 15 pcs - shallots
1 - fresh chilly
2 - cardamoms
2 - cloves
� tsp - chilli powder
2 tsp - paprika powder
25 gms - tamarind, squeezed in 50 ml - water
3 tbsp - curry powder
� tsp - turmeric
1 tsp - salt
1 cm - cinnamon stick
oil for frying
� stem - lemon grass
sprig curry leaves
� tsp - fenugreek
300 ml - thick coconut milk
� - lime juice
RECIPES BY REHANA KHAMBATY
