Ceylon Chicken Kari Recipe by Felixstowe Honey
Ceylon Chicken Kari Recipe by Felixstowe Honey
Flavour all the way.
Given to Janice from Felixstowe Honey by her friend,.Janice says
“We met way back when I was a nurse. Her name is Kamela.”
Janice tell us that the recipe works really well using a vegetarian substitute too.
Ingredients
800g Chicken
1 Tin of Coconut Milk
3-4 Cloves of Garlic
2 Green Chilli’s
½ Teaspoon Turmeric Powder
1 ½ Tablespoons Lemon Juice
Salt & pepper
6 Tablespoons Oil
1 Inch Stick of Cinnamon
3-4 Green Cardamom
1 Star Anise
2 bay leaves
4 Medium Onions – Chopped
1 Tablespoon Red Chilli Powder
10-12 Curry Leaves
½ Teaspoon Mustard Leaves
Method
Clean and cut the chicken into about ten to twelve equal sized pieces.
Grind the ginger, garlic and green chilli’s to a smooth paste
Marinate the chicken in turmeric powder, ginger, garlic and green chilli paste, lemon juice and salt
Leave to marinate for about half an hour
Heat four tablespoon of the oil in a thick bottomed pan
Add the cinnamon, green cardamoms, cloves, star anise and bay leaves, and stir fry briefly
Add the chopped onion and sauté until it starts to turn light brown
Add red chilli powder and coriander powder, and mix.
Add the chicken pieces, sauté for a few minutes to seal the exterior, add half of the coconut milk, cover and cook on medium heat for ten to fifteen minutes or until the chicken is cooked.
Remove from the heat, add the rest of the coconut milk and reheat on a medium heat for 3-4 minutes, stirring occasionally. (Make sure the chicken is piping hot all the way through.)
Heat the remaining oil, stir in the mustard seeds and when they start to crackling, add curry leaves and red chilli’s.
Add to the prepared chicken curry.
