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 :)
Provided by Lou van
Categories Curries
Time 1h10m
Yield 2-6 serving(s)
Number Of Ingredients 20
Steps:
- Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
- Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
- Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
- Stir well.
- Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
- Add tomatoes, whole spices and lemon grass.
- Add chopped vegetables at this point if using.
- Cook, covered, over a low heat for 40 - 50 minutes.
- Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
- Do not cover after adding coconut milk.
- Serve with rice.
Nutrition Facts : Calories 794.4, Fat 54.8, SaturatedFat 35.4, Cholesterol 125.6, Sodium 2528.2, Carbohydrate 43.6, Fiber 11.1, Sugar 21.3, Protein 39.4
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