200 grames cup mashrooms
1 lb chicken -preferably breast fillets
2 medium onion chopped
green chilies chopped
4-5 curry leaves / 2 bay leaves
1 inch piece of Rampe
1 piece of lemon grass(sera)
6 cloves of garlic
1/2 inch piece of ginger
2 tsp chilie powder
1/2 tea spoon cumin seeds
2 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
25cc sunflower oil
1/2 tbsp vinegar
Trim any excess fat from the chicken, then cut into desired size.
Grind the ginger and garlic into a paste.
Mix the chillie powder, curry powder, cumin seeds, turmeric, pepper, salt and the lemon grass with the chicken, cover and allow to marinate for about 3 hours. add 1/2 a cup yorget
chop the onion, green chilles, curry leaves, rampe and the ginger garlic put to past fry in oil under low heat. When the mixture is golden brown add mustard and cover
and simmer for about 3 minutes.
Now add the chicken, add vinega and salt. Stir. Cover and cook under low heat for about 30-40 minutes or until the chicken is tender.
put sliced mushrooms by the mid course- meaning by aroung 20 mints from the begining of the process.
add fresh cows. coconut milk 1/3 a cup 5 mts before the removing from heat. add sea salt crystals and tinge of lemonat the end.
Remove from heat and serve hot.
© Malini's Kitchen - Printed from www.infolanka.com/recipes