Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 kg Chicken
3 sl Ginger
2 Cloves garlic
50 g Shallots
1 Fresh chilli
2 Cardamoms
2 Cloves
1/2 ts Chilli powder
2 ts Paprika
25 g Tamarind squeezed in 50 ml
-water
25 g Curry powder
1/4 ts Turmeric
1 ts Salt
1 Cm cinnamon stick
50 ml Oil
1/2 Stem lemon grass
-sprig curry leaves
1/4 ts Fenugreek
300 ml Thick coconut milk
1/2 ts Curry powder
-juice 1/2 lime

Wash, clean and joint the chicken. shred the ginger,
crush the garlic and slice the shallots and chilli.
Crush the cardamoms and cloves and place in a bowl.
Add the ginger, garlic, chilli powder, paprika powder,
tamarind water, curry powder, turmeric, salt and cin-
namon stick. Mix well together, then rub into the
chicken. Heat the oil in a pan until very hot, then
add the lemon grass, curry leaves, fenugreek, shallots
and chilli and fry for a couple of minutes. Add the
chicken pieces and stir fry for 3 minutes. Pour in the
coconut milk and mix well. Continue to cook over a low
heat for 40 minutes, or until chicken is tender.
Discard the cinnamon stick and transfer to a serving
dish. Finally, sprinkle the curry powder and lime
juice on top. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0

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