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Chicken Khorma

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      Title: CHICKEN KHORMA
 Categories: Main dish
      Yield: 1 Servings
 
  1 1/3 kg Chicken
    175 ml Plain yoghurt
      1 ts Turmeric
      4    Cloves garlic
      1    Onion
      3 sl Ginger
      5    Cloves
      5    Cardamoms
     40 g  Coconut
     25 g  Almonds
    100 ml Oil
      2    Cm cinnamon stick
     25 g  Coriander
      1 ts Cumin
      1 ts Chilli powder
      1 ts Paprika
      1 ts Salt
 
  Wash and joint the chicken and place in a large bowl. Mix the yoghurt,
  turmeric  and  1  crushed  clove  of garlic together and pour over the
  chicken.  Leave overnight. Chop the onion and grind in a pestle and
  mortar the remaining garlic and the ginger.  Crush the cloves and
  cardamoms, grate the  coconut  and roast the almonds. keat the oil,
  fry the onion, garlic and ginger and when fragrant turn down the heat
  slightly and add the cloves,  cardamoms,  cinnamon stick, coriander
  powder, cumin powder, chilli powder, paprika powder and salt. Stir
  fry for 3 minutes. Add the coconut and  stir  in.  Add  the chicken
  and marinade, mix well and then cover pan with a lid and simmer for
  approximately 1 hour, or until chicken is tender. Discard the
  cinnamon stick and sprinkle the almonds on top just prior to serving.
  From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
 
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