Recipe - Sri Lankan-Style Chicken Curry

SPICES
5 Bay leaves
One half teaspoon Ground cardamom
One half teaspoon Fenugreek
1 teaspoon Turmeric
1 teaspoon Hot chili powder
2 teaspoon Ground coriander
2 teaspoon Ground cumin
1 1inch piece ginger root;
grated
1 teaspoon Lemon grass

OTHER INGREDIENTS
3 (up to)
4 pound Chicken pieces
1 cn Coconut milk
1 cn Chopped tomatoes
One half cn Tomato paste
2 tablespoon Vinegar
1 teaspoon Salt (optional)
2 Onions
3 Cloves garlic
2 tablespoon Vegetable oil

I'd like to share one of my favorite curry recipes. It is slightly
modified from a book called "Foods of the Orient India", published by
Marshall Cavendish. They call it "Sri Lankan Chicken Curry". I've been to
Sri Lanka, and I can testify that it isn't quite authentic, but it's close
to the real thing. As is, this recipe is spicy but not very hot certainly
not up to Sri Lankan standards. If you want to heat it up, I'd recommend
throwing in a few dried Thai chiles, or habs if you're brave. Note: Some
ingredients may be a little hard to find. I am fortunate to have an Indian
grocery nearby they have everything.

First step is to measure out all the dry spices in separate little piles.
Then chop the onions and garlic up, fry them in a large skillet with a
little vegetable oil. After the onion is soft, add the fenugreek and bay
leaves and cook for 1 minute. Then add the rest of the dry spices, the
salt, and the vinegar. Mix the spices well with the onion bits add a
little water if the mixture seems too dry. Then add the chicken pieces and
brown them, turning frequently to coat them with the spice mixture.
Finally, transfer everything to a large stock pot, add the canned tomatoes,
coconut milk, tomato paste and lemon grass. Simmer for 45min 1 hr.

Jon Dart, jdart@tss.com

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