Kukul mas curry (Chicken curry)
Ingredients:
1 lb chicken
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves (optional)
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1-2 tsp chilie powder
1 1/2 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar
Method:
Trim any excess fat from the chicken, then cut into desired size.
Grind the ginger and garlic into a paste.
Mix the chillie powder, curry powder, turmeric, pepper, salt and the lemon grass with the chicken, cover and allow to marinate for about 1-3 hours.
Fry the onion, green chilles, curry leaves, rampe and the ginger garlic paste in the oil under low heat. When the mixture is golden brown add mustard and cover
and simmer for about 3 minutes.
Now add the chicken, add vinega and salt. Stir. Cover and cook under low heat for about 30-40 minutes or until the chicken is tender.
Remove from heat and serve hot.
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Chicken Curry 2
Ingredients %26amp; Directions
3 tb Butter
2 md Onions; chopped
3 md Garlic cloves; chopped
2 1/2 lb Chicken pieces; skin removed
Salt
3 md Fresh tomatoes; diced OR
1 or 2 plum tomatoes (14-16 oz)
3 table spoon Red chilli
1/4 To 1/2 tsp. cayenne pepper
1/4 ts Turmeric
3 Cardamom pods
2 Whole cloves
1 Cinnamon stick (about 3-in.)
1 tb Distilled white vinegar
1/3 c Chicken stock or broth
1/2 c Unsweetened coconut milk;
-optional
Heat butter in a casserole, add onions, and cook over medium-low 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.
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Chicken Curry 3
Ingredients
3 lb Chicken or Chicken pieces
3-4 tbs. lemon juice
6 cloves Garlic %26amp; 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
3 tbs. Roasted Curry powder (home made roasted curry powder )
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk
Directions
Wash chicken pieces and drain water thoroughly.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the chicken pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the chicken pieces and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water %26amp; stir).
Close with a lid and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.Recipe for Sri Lanken Chicken Curry?
3 tb Butter
2 md Onions; chopped
3 md Garlic cloves; chopped
2 1/2 lb Chicken pieces; skin removed
Salt
3 md Fresh tomatoes; diced OR
1 Can plum tomatoes (14-16 oz)
-drained and diced
1 ts Curry powder
1/4 To 1/2 tsp. cayenne pepper
1/4 ts Turmeric
3 Cardamom pods
2 Whole cloves
1 Cinnamon stick (about 3-in.)
1 tb Distilled white vinegar
1/3 c Chicken stock or broth
1/2 c Unsweetened coconut milk;
Heat butter in a casserole, add onions, and cook over medium-low 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 curry, uncover, remove chicken, and simmer sauce until thickened. Return chicken to curry.
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