CEYLON CHICKEN CURRY 1.

Ceylon Chicken Curry 1. image

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

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1 1/2 lbs chicken breasts, in bite sized pieces
1 medium onion, chopped
2 green chilies, chopped
5 curry leaves
1 lemongrass, stem bruised
1/2 inch fresh gingerroot, grated
3 garlic cloves, chopped
2 teaspoons chili powder
1 1/2 teaspoons roasted curry powder (see recipe)
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon mustard seeds, crushed
salt or 1 chicken stock cube
1 tablespoon oil
1 tablespoon cider vinegar
5 fluid ounces water

Steps:

Grind the ginger and garlic to a paste.
Mix together the chilli powder,curry powder, turmeric, pepper,salt and lemon grass. Add the chicken cover and allow to marinate for 3 hours.
Heat the oil over medium heat and fry the onion, green chillies, curry leaves, and the ginger and garlic paste. When the mix is golden add the mustard and simmer for 3 minutes.
Add the chicken, water, vinegar and salt cover the pan and cook over low heat till the chicken is tender.
Serve with plain boiled rice and a vegetable side dish.

Nutrition Facts : Calories 357.7, Fat 19.7, SaturatedFat 5.1, Cholesterol 109, Sodium 124.7, Carbohydrate 7.3, Fiber 1.6, Sugar 2.5, Protein 36.8