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Ceylonese chicken curry
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| Artist: |
_ |
| Categories: |
Chicken, Curries, Entrees, Poultry |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| large | Onions | | 1
| | Piece ginger root, peeled | | | -chopped (2") | | 2
| | Garlic cloves, peeled | | 2
| tbsp | Water | | 5
| tbsp | Corn oil | | 3
| tbsp | Curry Powder | | 1 1/2
| lbs | Boneless chicken breasts | | | -skinned | | 1 1/2
| tbsp | All-purpose flour | | 1 1/2
| cup | Chicken stock | | 2
| | Celery stalks, sliced | | 1
| | Bell pepper, seeded, diced | | 1/2
| tsp | Cumin seeds | | 3
| oz | Button mushrooms (opt) | | 3/4
| oz | Creamed coconut (opt) | | 2
| | Tomatoes, peeled, seeded | | | -sliced | | | Toasted shredded coconut | | | Fresh chervil sprigs (opt) |
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Procedures:
| 1 | Cut 1 onion in fourths. | | 2 | In a blender or food processor, process onion, ginger and garlic until very finely chopped. | | 3 | Heat 3 tablespoons ofo il in a saucepan. | | 4 | Add onion mixture and curry powder and fry 2 minutes, stirring constantly. | | 5 | Cut chicken in bite-size cubes and add to onion mixture. | | 6 | Fry until chicken is seared. | | 7 | Stir in flour and cook 1 minute. | | 8 | Stir in stock and bring to a boil. | | 9 | Cover and simmer gently 15 minutes. | | 10 | Meanwhile, peel remaining onion and separate in rings. | | 11 | Heat remaining oil in a skillet. | | 12 | Add celery, onion rings, bell pepper, cumin só¦eds and mushrooms, if desired, and fry gently 4 minutes. | | 13 | Add vegetable mixture to chicken mixture and cook 15 minutes. | | 14 | Stir in creamed coconut. | | 15 | Add tomatoes and heat through. | | 16 | Garnish with shredded coconut and chervil sprigs, if desired, and serve hot |
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