Recipe - Sri Lanka Kukul Mas Chicken Curry

source
"A taste of Sri Lanka"
By Indra Jayasekera

KUKUL MAS
1 One fourth kg Chicken
3 sl Ginger
2 Garlic cloves
50 g Shallots
1 Chile, fresh
2 Cardamom
2 Clove
One half teaspoon Chile powder
2 teaspoon Paprika
25 g Tamarind squeezed in
50 ml water
25 g Curry powder
One fourth teaspoon Turmeric
1 teaspoon Salt
1 cg Cinnamon stick
50 ml Oil
One half Lemon grass stem
Curry leaf sprigs
One fourth teaspoon Fenugreek
300 ml Coconut milk, thick
One half teaspoon Curry powder
One half Lime, juice of

=========================== Directions ========================

Wash, clean and joint the chicken. shred the ginger, crush the garlic and
slice the shallots and chile. Crush the cardamoms and cloves and place in a
bowl. Add the ginger, garlic, chile powder, paprika powder, tamarind water,
curry powder, turmeric, salt and cinnamon 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 chile 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.

ISBN #962 224 010 0

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