Ceylonese Chicken Curry

Recipe Ingredients

2		Onions (large)
1		Ginger root - peeled, chopped (2")
2		Garlic cloves - peeled
2 tablespoons	30ml	Water
5 tablespoons	75ml	Corn oil
3 tablespoons	45ml	Curry powder
1 1/2 lbs	681g / 24oz	Boneless chicken breasts - skinned
1 1/2 tablespoons	22ml	All-purpose flour
1 1/2 cups	355ml	Chicken stock
2		Celery stalks - sliced
1		Bell pepper - seeded, diced
1/2 teaspoon	2.5ml	Cumin seeds
3 oz	85g	Button mushrooms - (opt)
3/4 oz	21g	Creamed coconut - (opt)
2		Tomatoes - peeled, seeded, sliced
		Toasted shredded coconut
		Fresh chervil sprigs - (opt)

Recipe Instructions

Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons of oil 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.

Source:
Mario Batali

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