Friday, March 13, 2009

Sri Lankan Chicken Curry (Kukul Mas Curry) Recipe

  • 3 lb Chicken or Chicken pieces
  • 3-4 tbs. lemon juice
  • 6 cloves Garlic & 1 inch Ginger root - crushed together
  • 2 tsps Salt
  • 1 tbs. Powdered black pepper
  • 1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
  • 1/2 tbs. dry red chili powder
  • 4 Cardamoms
  • 2 Cloves
  • 8 Curry leaves
  • 4 pieces Rampe
  • 1 inch piece Cinnamon
  • 1 medium Onion (sliced)
  • 3 tbs Vegetable oil
  • 2 tbs Tomato paste or sauce
  • 1 cup thick Coconut milk or fresh milk
METHOD:
  • Wash chicken pieces and drain water thoroughly.
  • Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
  • Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
  • Heat the oil in a saucepan.
  • Fry curry leaves and rampe.
  • Add onions and fry until soft.
  • Add the chicken pieces and stir for sometime.
  • Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
  • Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
  • Close with a lid and allow the chicken to cook on slow heat.
  • Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
  • Taste and adjust salt.

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