Recipe: Sri Lankan Chicken Curry

SRI LANKAN CHICKEN CURRY

3 tablespoon vegetable oil
2 onions, finely sliced
1 piece (1-inch long) fresh ginger root, chopped
2 garlic cloves, chopped
1/2 teaspoon ground turmeric
1 teaspoon chili powder
2 teaspoons ground garam masala
14 ounces boneless chicken breast, cut into bite-sized pieces
7 ounces coconut milk
2 tomatoes, quartered
1/2 teaspoon salt

Heat the oil in a medium saucepan over medium heat. Add the onions and cook until golden brown.

Add the ginger, garlic and ground spices. Mix well for 1 minute, then add the chicken. Cook, stirring, for 5 minutes.

Pour in 10 ounces of water. Bring to a boil, then reduce the heat, cover and cook for 10 minutes.

Reduce the heat to very low. Add the coconut milk. Cook 10 minutes or until the chicken is thoroughly cooked.

Stir in the tomatoes and salt. Cook 5 minutes longer to blend the masala well. Serve hot.

Note: Buy garam masala in international food departments in large supermarkets.

Makes 4 servings
Source: Curry Cuisine by Corinne Trang, David Thompson, Sri Owen, and Vivek Singh