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Srilankan Chicken Curry

02 May

During our short stay in Paris 2001 ,I used to frequent this Srilankan Food joint that was adjoining to the apartment I was living in Gare du Nord.A Spicy watery chicken curry and rice was my most favourite meal there.Though the chicken pieces were too large for my taste,the spicy gravy was mind blowing.I have been looking for this recipe for quite some time,and I got this from a coupe of sites I have been scouting for months.It depends very much on the spice mix which supposedly can be canned for a long time.

To my variation I avoided making it watery and made it a thicker gravy,if you like watery gravy you may choose to add as much water as you think is appropriate.

  1. 3 tsp Corriander
  2. 1 tsp Cumin
  3. 1/2 tsp Fennel Seeds
  4. 2 cloves
  5. 1 Cinnamon stick
  6. 2 cardomom
  7. 4-5 Pepper corns
  8. 4-5 Curry leaves
  9. 1/2 tsp Turmeric powder
  10. 1 Onion sliced
  11. 1/2 tsp Ginger paste
  12. 1/2 tsp Garlic paste
  13. 1 Tomato Sliced.
  14. 1/2 cup coconut milk
  15. 4-5 curry leaves
  16. 1 tsp Vinegar

How to:

  1. Roast and grind all spices from 1 to 8 into a fine powder.Marinate Chicken with this ,salt and turmeric for 15mts.
  2. In a pan,add oil and fry ,onion,ginger paste,garlic paste till the onion turns  browns.
  3. Add Curry leaves,Chicken with the paste and mix well.
  4. Fry the chicken on both sides,add the tomato and cook for about 5mts.
  5. Add about 2 cups of water and cook for about 50mts.
  6. Add the coconut milk,vinegar and few more curry leaves,mix well and cook for 15mts.
  7. Serve hot with rice.
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Posted by on May 2, 2011 in Chicken, Other Cultures, Srilankan

 

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