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
Experts have tracked the existance of recipes far back into the distant past, at least as far back as pharonic Egypt, and possibly even further than that. However, generally, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Later on, in Roman times 25BC a roman called Apicius created a few documents detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something we still use today. He also informs us how the Roman chefs used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example thyme, rue and parsley. During the succeeding few hundred years, the upper classes competed to serve up the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, cookbooks were highly popular mostly as a result of more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Ceylonese Chicken Curry recipe.
