[blindcooks] Re: Aromatic, Sri Lankan Curry
- From: "Rob Hudson" <captinlogic@xxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 18 Jan 2015 19:27:10 -0600
I've got indian bay leaves here. They are bigger and wider than the ones
normally used in the west, and have a more cinnamon like flavor. Unfortunately,
I have no stores in the area that sell lemongrass and I bet it's probably one
of those herbs that doesn't freeze well, like cilantro.
Otherwise, this looks very good. Perhaps i'll give it a try with what I do have
on hand.
----- Original Message -----
From: Valerie
To: blindcooks@xxxxxxxxxxxxx
Sent: Sunday, January 18, 2015 5:58 PM
Subject: [blindcooks] Aromatic, Sri Lankan Curry
Adapted from a Charmaine Solomon recipe
Hello Susan, here is the recipe. Unfortunately, I could not get to the
market to buy a pandan leaf for the curry, as was suggested by a chef, adding
a bay leaf half way through cooking can provide something slightly similar to
pandan, take leaf out once meal is cooked. Pandan has such a really different
aromatic flavour, hard to substitute. Add whatever hotness you like to the
curry by more or less chilli used. I’ve cooked this, one day beforehand, it is
stored in the fridge am really looking forward to trying it. I always think
curries are best used one day after cooking, do you think so too? I’m making
another one today, think this will be vegetarian. Cheers. Valerie
Aromatic Sri Lankan Chicken Curry
Ingredients
2 tbsp clarified butter (ghee) or vegetable oil (or a combination)
¼ tsp fenugreek seeds
10 curry leaves on the stem
2 large onions, finely chopped
4–5 garlic cloves, finely chopped
2 tsp grated ginger
1 tsp turmeric
1 tsp chilli powder
11/2 tbsp ground coriander
½ tsp ground fennel
1 ½ tsp ground cumin
2 tsp sweet paprika
1 ½ tsp salt
2 tbsp vinegar
3 tomatoes, peeled and chopped
6 cardamom pods, cracked
1 cinnamon stick
1 lemongrass stalk, bruised
1 pandan leaf, folded
1.5 kg chicken thighs on the bone
250 ml thick coconut milk
lemon juice (optional)
Instructions
Heat the ghee or oil and fry the fenugreek seeds and curry leaves until the
leaves start to brown. Add the onion, garlic and ginger and fry gently until
the onion is soft and translucent. Add the ground spices, salt and vinegar and
stir well. Add the tomatoes, whole spices, lemongrass and pandan leaf, then add
the chicken. Stir to coat the chicken pieces in the spices, then cover and cook
over low heat for 40–50 minutes. The curry will look dry at first but liquid
will be released from the chicken.
Stir in the coconut milk and taste for salt. Add a squeeze of lemon juice, if
desired.
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