Ceylonese Chicken Curry
| Yield: | 8 Servings |
| Categories: | Main Dishes |
| 2 | lg | Onions |
| 1 | Piece ginger root, peeled, chopped (2") | |
| 2 | Garlic cloves, peeled | |
| 2 | tb | Water |
| 5 | tb | Corn oil |
| 3 | tb | Curry Powder |
| 1 1/2 | lb | Boneless chicken breasts, skinned |
| 1 1/2 | tb | All-purpose flour |
| 1 1/2 | c | Chicken stock |
| 2 | Celery stalks, sliced | |
| 1 | Bell pepper, seeded, diced | |
| 1/2 | ts | Cumin seeds |
| 3 | oz | Button mushrooms (opt) |
| 3/4 | oz | Creamed coconut (opt) |
| 2 | Tomatoes, peeled, seeded, sliced | |
| Toasted shredded coconut | ||
| Fresh chervil sprigs (opt) |
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