2lbs chicken breast cut into large pieces
1 onion (red or white) sliced
2-3 green chilies sliced (or green bell pepper)
15-20 curry leaves
2 stalks lemon grass (bruised and cut into 2 inch pieces)
2-3 pandan leaves
1 (1 inch piece cinnamon stick)
1 lemon (juiced)
1 heaping teaspoon turmeric powder
1 1/2 tsp fenugreek seeds
3-4 green cardamom pods
3 cups chicken broth
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 can (15oz) coconut milk
salt and black pepper tor taste
red chili flakes to taste
whole dried red chilies (optional)
cornstarch as needed
Cut chicken and season it with salt and black pepper. Add some cornstarch to coat outside of chicken lightly. In a large pan heat 2Tb canola oil. Fry curry leaves, pandan leaves, lemongrass for 1 minute in oil.
Then add the chicken and fry for 3-4 minutes until outside of chicken is browned. Next add ginger, garlic, fennugreek seeds, cardamom, cloves, cinnamon stick and cook for another 2 minutes. Finally add onion and green chilies and some salt. Fry for another 2 minutes. Then add turmeric powder, red chili flakes and whole red chilies. Fry for another 1 minute.
Add the juice of the lemon and chicken stock and more salt to cook. Cook for 15-20 minutes on medium high heat. Finally add coconut milk and cook for another 2 minutes. Taste for salt and seasoning. Serve over rice. Enjoy.
Suggested Rice Recipes:
Sri Lankan Fragrant Yellow Rice
My Mother's Yellow Rice
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