Sri Lankan Chicken Curry
272
272
Ingredients
| 3 | tablespoons |
butter
|
|
| 2 | medium |
onions
chopped |
|
| 3 | medium |
garlic cloves
chopped |
* |
| 2 ½ | pounds |
chicken pieces
skin removed |
|
| 1 | x |
salt
|
* |
| 3 | medium |
tomatoes
fresh, diced |
|
| 1 | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
* |
| ¼ | teaspoon |
turmeric
|
* |
| 3 | each |
cardamom pods
|
* |
| 2 | whole |
cloves
|
* |
| 1 | each |
cinnamon sticks
about 3 inches |
* |
| 1 | tablespoon |
white vinegar
distilled |
|
| ⅓ | cup |
chicken broth
|
|
| ½ | cup |
coconut milk
unsweetened |
Directions
Heat butter in a casserole, add onions, and cook over medium-low heat until softened.
Add garlic, then chicken pieces and brown lightly, stirring.
Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock.
Bring to a boil.
Stir in coconut milk.
Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces.
If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened.
Return chicken to sauce.
Taste sauce and adjust seasoning.
Serve hot.
Livermore, United States
almost 9 years ago
I am sorry to say, this is not an authentic Sri Lankan Chicken Curry. But somebody tried best.