Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Wash and joint the chicken and place in a dish. Slice
the tomatoes, shallots and chilli and grind the ginger
and garlic together. Crush the cardamoms and cloves
and sprinkle onto the chicken. Add the chilli powder,
cinnamon stick, paprika powder, salt, curry powder,
fenugreek and vinegar and leave to marinate for 20
minutes. Heat the oil and when hot add the curry
leaves and lemon grass, shallots, chilli, garlic
and ginger. Stir fry until the shallots turn a light
brown, then add the tomato and toss for a couple of
minutes. Add the chicken and stir-fry for a further 5
minutes. Pour in the coconut milk and slowly bring to
the boil. Reduce heat slightly and simmer until
chicken is tender. Discard the cinnamon stick and
sprinkle the curry powder and lime juice on top just
prior to serving. From: "A taste of Sri Lanka" by
Indra Jayasekera, ISBN 962 224 010 0

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