CHICKEN CURRY INGREDIENTS

3 lb Chicken or Chicken pieces

3-4 tbs. lemon juice
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe forhome made roasted curry
powder)
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk
METHOD:
- Wash chicken pieces and drain water thoroughly.
- Add lemon juice, crushed garlic, ginger, salt, black pepper, curry
powder and red chili.
- Coat the chicken pieces well with the spices and set aside for about
1/2 hour.
- Heat the oil in a saucepan.
- Fry curry leaves and rampe.
- Add onions and fry until soft.
- Add the chicken pieces and stir for sometime.
- Add cinnamon, lemon grass, cardamom, cloves and stir until well
mixed.
- Add tomato paste (or sauce) and stir until all pieces are well
coated (If the curry is too dry and tend to stick to the saucepan,
add 1-2 cups water & stir).
- Close with a lid and allow the chicken to cook on slow heat.
- Add the thick coconut milk (or fresh milk) and bring to a boil
without covering.
- Taste and adjust salt.

Yellow Fish curry (not spicy)

1Lb
King fish (or Salmon or Tuna or Shark or Scallops )
2 cups
coconut milk
3 cups
water
1
onion
2tablsp mustard
1tspn
turmeric
1 tsp
garlic
to taste
salt
1 tblspn
lime juice
Wash the fish and cut steaks into cubes. Add water, onions, salt garlic,
mustard and fish cook for 15 minutes. Add coconut milk allow to stand for 1
minute. Finally add the lime juice.