1 1/3 kg chicken
175 ml plain yoghurt
1 tsp turmeric
4 cloves garlic
1 onion
3 slice ginger
5 cloves
5 cardamoms
40 g coconut
25 g almonds
100 ml oil
2 cm cinnamon stick
25 g coriander
1 tsp cumin
1 tsp chilli powder
1 tsp paprika
1 tsp salt
Directions
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
Servings: 1 servings
Chicken Khorma Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have tracked the existance of recipes back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As our culinary historical trip moves on a few more years there are two interesting recipe books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the indian curry that is served today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of that period. Over the following few hundred years, the powerful families of Europe tried to serve up the most extravagent banquests, and as a result cooks and their recipes increased in prestige. Nevertheless, it was during the 19th century that cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking books were increasing in popularity as a result of increased literacy, people having more spare time and a general increase in wealth. The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken Khorma recipe.
