Ceylonese Chicken Curry
Yield
8 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
|
|
| 1 | piece |
ginger root
chopped |
*
|
| 2 | each |
garlic cloves
peeled |
|
| 2 | tablespoons |
water
|
|
| 5 | tablespoons |
corn oil
|
|
| 3 | tablespoons |
curry powder
|
|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 2 | each |
celery stalks
sliced |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| ½ | teaspoon |
cumin seeds
|
|
| 3 | ounces |
mushrooms
|
|
| ¾ | ounce |
coconut
|
|
| 2 | each |
tomatoes
peeled, seeded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
|
|
| 1 | piece |
ginger root
chopped |
*
|
| 2 | each |
garlic cloves
peeled |
|
| 3E+1 | ml |
water
|
|
| 75 | ml |
corn oil
|
|
| 45 | ml |
curry powder
|
|
| 680.4 | g |
chicken breast halves, boneless, skinless
|
|
| 23 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 2 | each |
celery stalks
sliced |
|
| 1 | each |
sweet red bell peppers
seeded, diced |
|
| 2.5 | ml |
cumin seeds
|
|
| 86.7 | ml/g |
mushrooms
|
|
| 21.7 | ml/g |
coconut
|
|
| 2 | each |
tomatoes
peeled, seeded |
|
Directions
Cut 1 onion in fourths.
In a blender or food processor, process onion, ginger and garlic until very finely chopped.
Heat 3 tablespoons 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.
