Sri Lankan 'Butter Chicken Curry'?!
Could anyone give me a genuine recipe for this please, as i cant find one on the net. (Its not an Indian recipe).
Answers: Some years ago i had a friend from Sri Lanka, who made a Butter Chicken Curry at his dinner party. I never could get the recipe from him.
Could anyone give me a genuine recipe for this please, as i cant find one on the net. (Its not an Indian recipe).
SL Butter Chicken Curry: this is an adapted from an Indian recipe
INGREDIENTS:
4 tablespoons butter (or ghee)
2 medium onions chopped
3 medium garlic cloves chopped
2 1/2 pounds chicken pieces skin removed
1 x salt
3 medium tomatoes fresh, diced
1 teaspoon SL curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
3 each cardamom pods
2 whole cloves
1 each cinnamon stick about 3 inches
1 tablespoon white vinegar distilled
1/3 cup chicken broth (or water)
1/2 cup coconut milk unsweetened
Directions:
Heat butter in a deep skillet, 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.
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SRI LANKAN CURRY POWDER
Ingredients:
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 cinnamon stick
6 cloves
1 tsp cayenne pepper
1 tsp fenugreek seeds
6 cardamom pods, crushed
6 dried curry leaves
Method:
Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.
Sri Lankan Chicken Curry recipe
4 Servings
Sri Lankan Chicken Curry Ingredients
3 tb Butter
1/4 To 1/2 tsp. cayenne pepper
2 md Onions chopped
1/4 ts Turmeric
3 md Garlic cloves chopped
3 Cardamom pods
2 1/2 lb Chicken pieces; skin removed
2 Whole cloves
Salt 1 Cinnamon stick (about 3-in.)
3 md Fresh tomatoes; diced OR 1 tb Distilled white vinegar
1 Can plum tomatoes (14-16 oz)
1/3 c Chicken stock or broth
1 ts Curry powder
1/2 c Unsweetened coconut milk;
Instructions for Sri Lankan Chicken Curry
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 Levys International Chicken Book. Shared and MM by Judi M. Phelps. QNTJ65A, Prodigy From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
I have been eating Sri Lankan food for years ... probably because I am Sri Lankan and my mother has been cooking for me since I was a child.
Butter Chicken is not Sri Lankan cuisine it is an Indian Recipe.