Recipe#11826

Title: Chicken Curry 04

Newsgroups: rec.food.recipes 
 From: mlj@beta.lanl.gov (Emmelle) 
 Subject: SRI LANKA Chicken Curry 
 Date: Wed, 26 Oct 1994 20:42:00 +0000 
 Message-ID: <10261994204253um@alexr.demon.co.uk> 

A typically Sri Lankan curry, this chicken curry often tastes
 better the day after it's made--so make enough for leftovers!
 1-inch piece fresh ginger, peeled
 2 cloves garlic
 1/4 med. onion
 1 tbsp veg. oil 
 2 7" cinnamon sticks
 3 cardamom pods
 5 whole cloves
 1 med. onion, finely chopped
 2 whole cloves garlic
 2 teaspoons fennel seeds
 3 tablespoons Meat Curry Powder (see following recipe)
 1 2-lb. chicken, cut into about 14 pieces, or 6 chicken breasts, cubed
 1 whole tomato, cut into wedges
 1 potato, peeled and cubed
 1/2 cup thick coconut milk
 With a mortar and pestle, or in a food processor, pound together
 or puree the paste ingredients and set aside.
 Heat the oil in a wok over medium heat.  Saute the cinnamon,
 cardamom, cloves, onion, garlic, and fennel until the onion is
 translucent and aromatic, about 5 minutes.  Add the curry powder
 and continue sauteeing for an additional couple of minutes.
 Add the chicken, tomato, and the paste ingredients, mixing well to
 coat the chicken.  Continue stirring until the chicken is evenly
 cooked and the tomato has broken down.  Add the cubed potato, and
 cover and simmer until the potato is cooked and the gravy has
 thickened, about 30 minutes.
 Stir in the coconut milk, and heat for a few minutes before serving.
 Serves:  4 to 6 Heat Scale:  Hot Note:  Coconut milk will curdle
 if it is not stirred while coming to a boil--stir the mixture
 constantly until it thickens, then serve.  Do not cover the pan
 when using coconut milk, as the condensation will fall back into
 the pan and may cause curdling.  Coconut milk is available in either
 canned or dried powder form in most Asian market stores.  Mix
 according to package directions.
 MEAT CURRY POWDER
 Here is an all-purpose curry powder that goes with any meat--be it
 lamb, pork or even chicken.  This recipe makes up enough curry
 powder for 10 dishes.  Store in an airtight container.
 2 1/4 cups coriander seeds
 1/2 cup fennel seeds
 1/2 cup cumin seeds
 1 tablespoon plus 1/2 teaspoon black peppercorns
 1/2 cup dried whole red chiles (such as piquins)
 1 7" cinnamon stick
 10 whole cardamom pods
 10 whole cloves
 1 tablespoon plus 2 teaspoons turmeric powder
 In a dry pan, gently fry, one at a time the coriander fennel, cumin,
 peppercorns, and the whole chiles.  Fry the chiles until they are
 dark brown and crispy.  Cool and break the chiles into pieces.
 Place the chiles, along with the seeds, in a spice or coffee grinder
 and process to a fine powder.  Repeat with the cinnamon, cardamom,
 and cloves.  Add the turmeric powder and mix well.
 Store the powder in airtight containers when it is completely cool.
 Yield:  About 1 2/3 cups of curry powder, enough for approx.  10
 curry dishes.
 Heat Scale:  Hot