Indian Recipe : Ceylon Style Curry

Serves 4 to 6

Ingredients:

• 1 whole chicken, cut into 10 pieces (seasoned with 1 tsp salt and 2 tbsp lime juice for 10 mins)
• 1 ½ cups coconut milk (from 1 coconut)
• 4 red and 4 green chilies, split lengthwise

Ingredients A: toasted and ground to paste

• 15 dried chilies
• 3 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 small piece dried turmeric

Ingredients B: toasted in a pan for 5 minutes

• 1 tsp fennel seeds
• 2 tsp mustard seeds
• 4 sprigs curry leaves

Ingredients C: finely diced

• 2 large onions
• 4 slices ginger
• 4 cloves garlic

• Salt to taste

Directions:

1. Heat ¼ cup of oil in a pot. Add ingredients B and C and fry until fragrant.
2. Add in the chicken and stir well. Cover and simmer for about 20 minutes, stirring occasionally.
3. Spoon in the coconut milk and ingredients A. Give it a good stir and allow to simmer until chicken is tender and the gravy thickens.
4. Add the red and green chilies and salt to taste. Garnish and serve it hot, with rice of bread.