Ceylonese chicken curry Recipe

Home -> [Chicken, Curries, Entrees, Poultry] -> [Ceylonese chicken curry Recipe]

Ceylonese chicken curry

Artist:	_	Yield:	8
Categories:	Chicken, Curries, Entrees, Poultry	Rating:	0
Favorites	Add to Favorites	Print Recipe

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)

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