Kukul Mas
indian, main dish
1 1/4 kg chicken
3 slice ginger
2 cloves garlic
50 gm shallots
1 fresh chilli
2 cardamoms
2 cloves
1/2 teaspoon chilli powder
2 teaspoon paprika
25 gm tamarind squeezed in 50 ml water
25 gm curry powder
1/4 teaspoon turmeric
1 teaspoon salt
1 cm cinnamon stick
50 ml oil
1/2 stem lemon grass sprig curry leaves
1/4 teaspoon fenugreek
300 ml thick coconut milk
1/2 teaspoon curry powder juice 1/2 lime
Wash, clean and joint the chicken. shred the ginger, crush the garlic and slice the shallots and chilli. Crush the cardamoms and cloves and place in a bowl. Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cin- namon stick. Mix well together, then rub into the chicken. Heat the oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes. Add the chicken pieces and stir fry for 3 minutes. Pour in the coconut milk and mix well. Continue to cook over a low heat for 40 minutes, or until chicken is tender. Discard the cinnamon stick and transfer to a serving dish. Finally, sprinkle the curry powder and lime juice on top. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
Yield: 1 servings