CEYLON CHICKEN curry It is a Srilankan chicken curry made with coconut milk. Preparation Time : 50 minutes Cooking Time : 22 minutes Servings : 4

INGREDIENTS Chicken cut into 10 pieces                                                            800 grams Ginger                                                                                                   1 inch piece Garlic                                                                                                     3-4 cloves Green chilli                                                                                         2 Turmeric powder                                                                             1/2 teaspoon Lemon juice                                                                                       1-1/2 tablespoons Salt                                                                                                         to taste Coconut, scraped                                                                             1 cup Oil                                                                                                          6 tablespoons Cinnamon                                                                                           1 inch stick Green cardamom                                                                             3-4 Cloves                                                                                                  3-4 Star anise                                                                                            1 Bay leaves                                                                                          2 Onions, chopped                                                                             4 medium Red chilli powder                                                                            1 tablespoon Curry leaves                                                                                      10-12 leaves Mustard seeds                                                                                  1/2 teaspoon Coriander powder                                                                           1- 1/2 tablespoons Whole dry red chillies                                                                   2

PREPARATION Wash, clean and cut chicken into about ten to twelve equal sized pieces. Grind ginger, garlic and green chillies to a smooth paste. Marinate chicken in turmeric powder, ginger-garlic-green chilli paste, lemon juice and salt. Leave aside to marinate for about half an hour, preferably in the refrigerator. Grind scraped coconut with one-cup warm water, extract thick milk and repeat with two cups of water to get a second extract and keep aside. COOKING Heat four tablespoons oil in a thick-bottomed pan, add cinnamon, green cardamoms, cloves, star anise and bay leaves and stir-fry briefly. Add chopped onion and sauté till it starts to turn light brown. Add red chilli powder and coriander powder and mix. Add chicken pieces, sauté for a few minutes to seal the exterior. Pour the second coconut extract, cover and cook on medium heat for ten to fifteen minutes or till the chicken is cooked. Remove from heat, add first extract of coconut milk and reheat on medium heat for three to four minutes, stirring occasionally. Heat remaining oil, stir in mustard seeds and when they start crackling, add curry leaves and red chillies. Pour the tempering into the prepared chicken curry and immediately cover to trap the flavour and aroma. Adjust seasoning and serve hot.