Ceylonese Chicken Curry

Yields:	8 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	40 minutes

Ingredients

2	large	onions
1	piece	ginger root	chopped
2	each	garlic cloves	peeled
2	tablespoons	water
5	tablespoons	corn oil
3	tablespoons	curry powder
1 1/2	pounds	chicken breast halves, boneless and skinless
1 1/2	tablespoons	flour, all-purpose
1 1/2	cups	chicken broth
2	each	celery stalks	sliced
1	each	sweet bell pepper	seeded, diced
1/2	teaspoon	cumin seeds
3	ounces	mushrooms
3/4	ounce	coconut
2	each	tomatoes	peeled, seeded

Directions

Cut 1 onion in fourths.

In a blender or food processor, process onion, ginger and garlic until very finely chopped.

Heat 3 tablespoons in a saucepan.

Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly.

Cut chicken in bite-size cubes and add to onion mixture.

Fry until chicken is seared.

Stir in flour and cook 1 minute. Stir in stock and bring to a boil.

Cover and simmer gently 15 minutes.

Meanwhile, peel remaining onion and separate in rings.

Heat remaining oil in a skillet.

Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes.

Add vegetable mixture to chicken mixture and cook 15 minutes.

Stir in creamed coconut.

Add tomatoes and heat through.

Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.

del.icio.us

Member Review

Applesauce Banana Bread

Ye gads and little green gold fish, whatever that means, this is about the best ever banana bread I have ever had. Recipe makes a nice large loaf without oil or butter.

Reviewed by thegrammalady

Recent Reviews