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| Chicken Curry (Kukul Mas Kari) |
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- chicken pieces 250gm
- ghee 20gm
- onions, finely sliced 50gm
- garlic, crushed 5gm
- ginger finely chopped 5gm
- sri lankan curry powder 2 tbsp
- curry leaves 2
- salt 1/2 tsp
- tomatoes, tinned 100gm
- lemon grass 1 (optional)
- coconut milk 100ml
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Method:
- Heat ghee and fry onions until light brown in colour.
- Add garlic, ginger, curry leaves and continue fry 1-2 min.
- Add Sri Lankan curry powder to the onion mixture and cook for 1 minute.
- Add chicken pieces and cook until coated with spices and the chicken is white in colour.
- Add tomatoes, and lemon grass and cook, covered for 15 minutes.
- Add coconut milk and cook further 10 min. Season with salt and papper and adjust flavours with lime juice.
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