Title: Sri Lankan-Style Chicken Curry
Categories: Spice Srilanka Chicken Curry
Yield: 1 Servings

5		Bay leaves
1/2	ts	Ground cardamom
1/2	ts	Fenugreek
1	ts	Turmeric
1	ts	Hot chili powder
2	ts	Ground coriander
2	ts	Ground cumin
1		Inch grated ginger root
1	ts	Lemon grass
4	lb	Chicken pieces
1	cn	Coconut milk
1	cn	Chopped tomatoes
1/2	cn	Tomato paste
2	tb	Vinegar
1	ts	Salt (optional)
2		Onions
3		Garlic cloves
2	tb	Vegetable oil

First step is to measure out all the dry spices in separate little piles. Then chop the onions and garlic up, fry them in a large skillet with a little vegetable oil. After the onion is soft, add the fenugreek and bay leaves and cook for 1 minute. Then add the rest of the dry spices, the salt, and the vinegar. Mix the spices well with the onion bits - add a little water if the mixture seems too dry. Then add the chicken pieces and brown them, turning frequently to coat them with the spice mixture. Finally, transfer everything to a large stock pot, add the canned tomatoes, coconut milk, tomato paste and lemon grass. Simmer for 45min - 1 hr.

Notes:

I'd like to share one of my favorite curry recipes. It is slightly modified from a book called "Foods of the Orient - India", published by Marshall Cavendish. They call it "Sri Lankan Chicken Curry". I've been to Sri Lanka, and I can testify that it isn't quite authentic, but it's close to the real thing. As is, this recipe is spicy but not very hot - certainly not up to Sri Lankan standards. If you want to heat it up, I'd recommend throwing in a few dried Thai chiles, or habs if you're brave. Note: Some ingredients may be a little hard to find. I am fortunate to have an Indian grocery nearby - they have everything.

Jon Dart, jdart@tss.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

spices:

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