Chicken

Ceylon Chicken or Chicken with Coconut Milk

ceylon chicken or chicken with coconut milk

Ingredients

800gms chicken cut into pieces
1 tin coconut milk (400gms)
2 medium onions
4 cloves garlic
2″ stick ginger
1 dry whole red chili
1 tbsp mustard
20 curry leaves
4 tbsp sunflower oil
1 tbsp mustard oil
Salt

Method

Puree the onion with the ginger, garlic and chili. Heat the oil and when hot, fry the paste stirring vigorously. Keep the flame up and go for it or the pureed onions will take an age to cook. Don’t let the mixture burn though and if it starts sticking to the pan, add a little water.
When the raw smell goes, add the chicken and brown on high, mixing the masala in. When the chicken has turned white all over, add the coconut milk.
Lower the heat and simmer until the chicken pieces start separating from the bone.
When the chicken is done, heat the mustard oil in a small pan. Mix in the mustard paste and then chuck in the curry leaves. They will sizzle up and release the most glorious aroma.
As soon as you can smell them, mix this tempering into the chicken curry pot. Let it simmer for 5 minutes to blend the flavors’ in and finish by adding salt to taste.
When the chicken is done, heat the mustard oil in a small pan. Mix in the mustard paste and then chuck in the curry leaves. They will sizzle up and release the most glorious aroma.
As soon as you can smell them, mix this tempering into the chicken curry pot. Let it simmer for 5 minutes to blend the flavors’ in and finish by adding salt to taste.


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