Chicken Curry Recipe

(Kukul Mas Curry)

Ingredients : Serves 4-5

1.5 kg (3 lb)

3 tablespoons

1/4 teaspoon

4-5 cloves

2 teaspoons

1 teaspoon

1 tablespoon

1 teaspoon

1/2 teaspoon

2 teaspoons

2 tablespoons

1 stick

1 stalk

1 cup

Chicken or chicken pieces

Ghee or oil

Fenugreek seeds, optional

Curry leaves

Large onions, finely chopped

Garlic, finely chopped

Finely grated fresh ginger

Ground turmeric

Chili powder

Ground coriander

Ground cumin

Ground fennel

Paprika

Salt

Vinegar

Tomatoes, peeled and chopped

Cardamom pods, bruised

Cinnamon

Lemon grass

Thick coconut milk

Method :

Cut chicken into bite size.
Heat ghee 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, chili, coriander, cumin, fennel, paprika, salt and vinegar. Stir well.
Add chicken and stir over medium heat until chicken is thoroughly coated with spices.
Add tomatoes, whole spices and lemon grass and cook, covered, over low heat 40-45 minutes.
Add coconut milk, taste and add more slat and a squeeze of lemon juice if desired.
Do not cover after adding coconut milk.
Serve with rice and accompaniments.

Note : Paprika is used to give the required red color - in Sri Lanka, the color is achieved by using about 30 red chilies!