|Description||A typically Sri Lankan curry, this chicken curry often tastes better the day after its made--so make enough for leftovers!|
|Source||November/December 1993 issue of _Chile_Pepper_Magazine_.|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings||4-6|
1-inch piece fresh ginger, peeled
2 cloves garlic
1/4 med. onion
Chicken Curry Ingredients:
1 tbsp veg. oil
2 7" cinnamon sticks
3 cardamom pods
5 whole cloves
1 med. onion, finely chopped
2 whole cloves garlic
2 teaspoons fennel seeds
3 tablespoons Meat Curry Powder (see following recipe)
1 2-lb. chicken, cut into about 14 pieces, or 6 chicken breasts, cubed
1 whole tomato, cut into wedges
1 potato, peeled and cubed
1/2 cup thick coconut milk
|Instructions||With a mortar and pestle, or in a food processor, pound together or puree the paste ingredients and set aside.
Heat the oil in a wok over medium heat. Saute the cinnamon, cardamom, cloves, onion, garlic, and fennel until the onion is translucent and aromatic, about 5 minutes. Add the curry powder and continue sauteeing for an additional couple of minutes.
Add the chicken, tomato, and the paste ingredients, mixing well to coat the chicken. Continue stirring until the chicken is evenly cooked and the tomato has broken down. Add the cubed potato, and cover and simmer until the potato is cooked and the gravy has thickened, about 30 minutes.
Stir in the coconut milk, and heat for a few minutes before.
|Notes||Coconut milk will curdle if it is not stirred while coming to a boil--stir the mixture constantly until it thickens, then serve. Do not cover the pan when using coconut milk, as the condensation will fall back into the pan and may cause curdling.
Coconut milk is available in either canned or dried powder form in most Asian market stores. Mix according to package directions.
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