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Chicken Curry Sri Lankan Style
Curried Chicken to go With Rice and Vegetables! |
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1 chicken, cut in small parts
1 large onion, finely cut
1 large piece of garlic, chopped
1 piece cinnamon
1 pinch saffron (Kurkuma)
1/2 tsp. chilli powder
2 Tbls. roasted curry powder (you may use Madras curry powder but roast in a dry pan over medium heat until dark brown in colour)
ground pepper
salt
juice of half a lime or 1 Tbls. vinegar
3 to 4 cloves
2 cardamoms
a little oil for frying
1/2 tea cup coconut milk or cream (If available)
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Wash the pieces of chicken and put them into a dish or pan.
Add all the ingredients except the, cloves and cardamoms.
Mix well and leave it covered for an hour or two.
Heat the oil a pan and fry the pieces of chicken turning them around until they are lightly browned. Reduce the heat to almost a minimum, add the cloves and cardamoms, and cook gently in the closed pan until the chicken is tender.
If you have some coconut cream, add it and simmer for another 15 to 20 minutes stirring occasionally.
Tastes best after a couple of hours or even better - the next day!
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Preparation Time: 1 - 2 hrs |
Serves: 4 - 6 |
| Recipe Origin: Sri Lanka |
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Submitted by: |
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Hilly
Switzerland |
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| This recipe has been viewed 8748 times. |
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