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Sri Lankan-Style Chicken Curry spice, chicken, indian, curry 5 bay leaves 1/2 teaspoon ground cardamom 1/2 teaspoon fenugreek 1 teaspoon turmeric 1 teaspoon hot chili powder 2 teaspoon ground coriander 2 teaspoon ground cumin 1 inch grated ginger root 1 teaspoon lemon grass 4 lb chicken pieces 1 can coconut milk 1 can chopped tomatoes 1/2 can tomato paste 2 tablespoon vinegar 1 teaspoon salt (optional) 2 onions 3 garlic cloves 2 tablespoon vegetable oil First step is to measure out all the dry spices in separate little piles. Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture. Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr. Notes: I'd like to share one of my favorite curry recipes. It is slightly modified from a book called "Foods of the Orient - India", published by Marshall Cavendish. They call it "Sri Lankan Chicken Curry". I've been to Sri Lanka, and I can testify that it isn't quite authentic, but it's close to the real thing. As is, this recipe is spicy but not very hot - certainly not up to Sri Lankan standards. If you want to heat it up, I'd recommend throwing in a few dried Thai chiles, or habs if you're brave. Note: Some ingredients may be a little hard to find. I am fortunate to have an Indian grocery nearby - they have everything. Jon Dart, jdart@tss.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl spices: Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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