Recipe - Kukul Mus Thakkali (Chicken And Tomato Curry)

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

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