Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/3 kg Chicken
175 ml Plain yoghurt
1 ts Turmeric
4 Cloves garlic
1 Onion
3 sl Ginger
5 Cloves
5 Cardamoms
40 g Coconut
25 g Almonds
100 ml Oil
2 Cm cinnamon stick
25 g Coriander
1 ts Cumin
1 ts Chilli powder
1 ts Paprika
1 ts Salt

Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
turmeric and 1 crushed clove of garlic together and pour over the
chicken. Leave overnight. Chop the onion and grind in a pestle and
mortar the remaining garlic and the ginger. Crush the cloves and
cardamoms, grate the coconut and roast the almonds. keat the oil,
fry the onion, garlic and ginger and when fragrant turn down the heat
slightly and add the cloves, cardamoms, cinnamon stick, coriander
powder, cumin powder, chilli powder, paprika powder and salt. Stir
fry for 3 minutes. Add the coconut and stir in. Add the chicken
and marinade, mix well and then cover pan with a lid and simmer for
approximately 1 hour, or until chicken is tender. Discard the
cinnamon stick and sprinkle the almonds on top just prior to serving.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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