Sri Lankan Chicken Curry

Recipe Ingredients

3 tablespoons	45ml	Butter
2 tablespoons	30ml	Onions - chopped (medium)
3 tablespoons	45ml	Garlic cloves - chopped (medium)
2 1/2 lbs	1135g / 40oz	Chicken pieces - skin removed
		Salt
3		Fresh tomatoes - diced or (medium)
1		Plum tomatoes - (14-16 oz), drained and diced
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Cayenne pepper - up to 1/2
1/4 teaspoon	1.3ml	Turmeric
3		Cardamom pods
2		Whole cloves
1		Cinnamon stick - (about 3-in.)
1 tablespoon	15ml	Distilled white vinegar
1/3 cup	78ml	Chicken stock or broth
1/2 cup	118ml	Unsweetened coconut milk - optional

Recipe Instructions

Heat butter in a casserole, add onions, and cook over medium-low heat until softened. Add garlic, then chicken pieces and brown lightly, stirring. Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock. Bring to a boil. Stir in coconut milk.

Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces. If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened. Return chicken to sauce. Taste sauce and adjust seasoning. Serve hot.

Source:
Faye Levy's International Chicken Book.

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