Recipe - Sri Lankan Chicken Curry

JUDI M. PHELPS
3 tablespoon Butter
2 md Onions; chopped
3 md Garlic cloves; chopped
2 One half pound Chicken pieces; skin removed
Salt
3 md Fresh tomatoes; minced OR
1 Can plum tomatoes (1416 oz)
drained and minced
1 teaspoon Curry powder
One fourth To One half tsp. cayenne pepper
One fourth teaspoon Turmeric
3 Cardamom pods
2 Whole cloves
1 Cinnamon stick (about 3in.)
1 tablespoon Distilled white vinegar
1/3 cup Chicken stock or broth
One half cup Unsweetened coconut milk;
optional

Heat butter in a casserole, add onions, and cook over mediumlow heat until
softened. Add garlic, then chicken pieces and brown lightly, stirring. Add
salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves,
cinnamon stick, vinegar, and chicken stock. Bring to a boil. Stir in
coconut milk. Cover and simmer until chicken is tender, about 35 minutes
for breast pieces, about 50 minutes for leg and thigh pieces. If you would
like a thicker sauce, uncover, remove chicken, and simmer sauce until
thickened. Return chicken to sauce. Taste sauce and adjust seasoning. Serve
hot. Source: Faye Levy's International Chicken Book.

Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy

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