2 large onions
1 piece ginger root, peeled, chopped, (2)
2 garlic cloves, peeled
2 tbsp water
5 tbsp corn oil
3 tbsp curry powder
1 1/2 lb boneless chicken breasts, skinned
1 1/2 tbsp all-purpose flour
1 1/2 cup chicken stock
2 celery stalks, sliced
1 bell pepper, seeded, diced
1/2 tsp cumin seeds
3 oz button mushrooms (opt)
3/4 oz creamed coconut (opt)
2 tomatoes, peeled, seeded, sliced
1 toasted shredded coconut
1 fresh chervil sprigs (opt)
Directions
Cut 1 onion in fourths. In a blender or food processor, process onion,
ginger and garlic until very finely chopped. Heat 3 tablespoons ofo
il in a saucepan. Add onion mixture and Curry Powder and fry 2
minutes, stirring constantly. Cut chicken in bite-size cubes and add
to onion mixture. Fry until chicken is seared. Stir in flour and cook
1 minute. Stir in stock and bring to a boil. Cover and simmer gently
15 minutes.
Meanwhile, peel remaining onion and separate in rings. Heat remaining
oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds
and mushrooms, if desired, and fry gently 4 minutes. Add vegetable
mixture to chicken mixture and cook 15 minutes. Stir in creamed
coconut. Add tomatoes and heat through. Garnish with shredded coconut
and chervil sprigs, if desired, and serve hot.
Servings: 8 servings
Ceylonese Chicken Curry Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have traced the existence of recipes back into ancient history, certainly as far back into history as the early Egyptians, and quite possibly further than that. However, generally, these old records were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Continuing our culinary historical journey, there are two interesting recipe books which were published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food eaten by the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, such as parsley and basil. These new herbs and spices led to an outbreak in books on cookery, many of which still exist in private libraries. Over the succeeding few centuries, the powerful families of the West tried to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it was during the 1800s that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Ceylonese Chicken Curry recipe.
