Ceylonese Chicken Curry Ingredients
2 large onions
1 piece ginger root, peeled, chopped, (2)
2 garlic cloves, peeled
2 tbsp water
5 tbsp corn oil
3 tbsp curry powder
1 1/2 lb boneless chicken breasts, skinned
1 1/2 tbsp all-purpose flour
1 1/2 cup chicken stock
2 celery stalks, sliced
1 bell pepper, seeded, diced
1/2 tsp cumin seeds
3 oz button mushrooms (opt)
3/4 oz creamed coconut (opt)
2 tomatoes, peeled, seeded, sliced
1 toasted shredded coconut
1 fresh chervil sprigs (opt)
Ceylonese Chicken Curry Directions
Cut 1 onion in fourths. In a blender or food processor, process onion,
ginger and garlic until very finely chopped. Heat 3 tablespoons ofo
il in a saucepan. Add onion mixture and Curry Powder and fry 2
minutes, stirring constantly. Cut chicken in bite-size cubes and add
to onion mixture. Fry until chicken is seared. Stir in flour and cook
1 minute. Stir in stock and bring to a boil. Cover and simmer gently
15 minutes.
Meanwhile, peel remaining onion and separate in rings. Heat remaining
oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds
and mushrooms, if desired, and fry gently 4 minutes. Add vegetable
mixture to chicken mixture and cook 15 minutes. Stir in creamed
coconut. Add tomatoes and heat through. Garnish with shredded coconut
and chervil sprigs, if desired, and serve hot.
Serves: 8
Ceylonese Chicken Curry Recipe
<= Previous Recipe -||- Next Recipe =>
Food Quotes:
sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.
