Recipe - Kukul Mas

1 One fourth kg Chicken
3 sl Ginger
2 Cloves garlic
50 g Shallots
1 Fresh chilli
2 Cardamoms
2 Cloves
One half teaspoon Chilli powder
2 teaspoon Paprika
25 g Tamarind squeezed in 50 ml
water
25 g Curry powder
One fourth teaspoon Turmeric
1 teaspoon Salt
1 Cm cinnamon stick
50 ml Oil
One half Stem lemon grass
sprig curry leaves
One fourth teaspoon Fenugreek
300 ml Thick coconut milk
One half teaspoon Curry powder
juice One half 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 Kukn Barbeque Sauce

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini