Ingredients
-
2 - 3
-
2
-
1/4
-
10
-
2
-
4 - 5
-
2
-
1
-
1
-
1
-
1
-
1/2
-
2
-
2
-
2
Directions
Sri Lankan Chicken Curry (Kukul Mas Curry), I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years I often add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce Goes very well withSri Lankan Yellow Rice (Kaha Bath) recipe number 268510 Originally the recipe serves 2-4 however if you add the optional veg and tomatoes then it stretches to about 6 depending on how much extra you add :), Great recipe, used lime juice instead of the vinegar, chicken thighs and added a cup of sliced shitake mushrooms It was enjoyed by all!, Great recipe, used lime juice instead of the vinegar, chicken thighs and added a cup of sliced shitake mushrooms It was enjoyed by all!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat the Ghee in a Large Pan and Fry Fenugreek and Curry Leaves Until They Start to Brown. |
|
2
Done
|
Add Onions, Garlic and Ginger and Fry Gently Until Onions Are Quite Soft and Golden. |
|
3
Done
|
Add Turmeric, Chilli, Coriander, Cummin, Fennel, Paprika, Salt and Vinegar. |
|
4
Done
|
Stir Well. |
|
5
Done
|
Add Chicken and Stir Over a Medium Heat Until Chicken Is Thoroughly Coated With Spices. |
|
6
Done
|
Add Tomatoes, Whole Spices and Lemon Grass. |
|
7
Done
|
Add Chopped Vegetables at This Point If Using. |
|
8
Done
|
Cook, Covered, Over a Low Heat For 40 - 50 Minutes. |
|
9
Done
|
Add Coconut Milk, Taste and Add More Salt and a Squeeze of Lemon Juice If Required. |
|
10
Done
|
Do not Cover After Adding Coconut Milk. |
|
11
Done
|
Serve With Rice. |
