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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Wonderful chicken dish, full of flavour, but not too hot. There is more to curry than heat !!! Being a Sri Lankan dish it of course uses coconut milk. The vinegar gives a pleasant edge to the dish. Very easy to cook, when time is short only one hour, start to finish. Ingredients:
2 lbs chicken, 1 1/2-inch pieces |
2 ounces butter |
1 large onion, chopped |
3 garlic cloves, chopped |
1 teaspoon salt |
3 medium tomatoes, diced |
1 teaspoon curry powder |
1/4 teaspoon chili powder |
1/4 teaspoon turmeric powder |
3 green cardamom pods, split open |
2 cloves |
3 inches cinnamon sticks, broken up |
1 tablespoon white vinegar |
1/3 cup chicken stock, made with a cube |
1/2 cup coconut milk |
Directions:
1. Melt the butter in a pot and fry the onions till soft.
2. Add the garlic and chicken pieces brown lightly while stirring.
3. Add all of the other ingedients down to the coconut milk. Bring to a boil and add the coconut milk. Cover with a lid.
4. Reduce the heat and slow simmer till the chicken is cooked.
5. N.B. for a thicker sauce simmer uncover for the last few minutes of cooking.
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