1 1/4 kg chicken
3 slice ginger
2 cloves garlic
50 g shallots
1 fresh chilli
2 cardamoms
2 cloves
1/2 tsp chilli powder
2 tsp paprika
25 g tamarind squeezed in 50 ml water
25 g curry powder
1/4 tsp turmeric
1 tsp salt
1 cm cinnamon stick
50 ml oil
1/2 stem lemon grass sprig curry leaves
1/4 tsp fenugreek
300 ml thick coconut milk
1/2 tsp curry powder juice 1/2 lime
Directions
Wash, clean and joint the chicken. shred the ginger,
crush the garlic and slice the shallots and chilli.
Crush the cardamoms and cloves and place in a bowl.
Add the ginger, garlic, chilli powder, paprika powder,
tamarind water, curry powder, turmeric, salt and cin-
namon stick. Mix well together, then rub into the
chicken. Heat the oil in a pan until very hot, then
add the lemon grass, curry leaves, fenugreek, shallots
and chilli and fry for a couple of minutes. Add the
chicken pieces and stir fry for 3 minutes. Pour in the
coconut milk and mix well. Continue to cook over a low
heat for 40 minutes, or until chicken is tender.
Discard the cinnamon stick and transfer to a serving
dish. Finally, sprinkle the curry powder and lime
juice on top. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0
Servings: 1 servings
Kukul Mas Recipe brought to you by Recipe Ideas
Categories: Beverage; Chili; Chinese; Fruit; Poultry
The History of Recipes
It is possible to track the history of meal recipes way back into the far past, in fact as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, ancient cook books were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Roman cooks used many different aromatic flavors, including a few that are still present in modern kitchens for example thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an explosion in manuscripts on food, the majority of which are now in academic collections. For the decades that followed, the upper-class families of Europe strove to serve up the most exotic banquets, and because of this the best chefs and their recipes became highly prized. However, it was during the 19th century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the 20th century, cooking books are greatly in demand mostly due to higher levels of literacy, people having increased spare time and disposable income. The arrival of television brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Kukul Mas recipe.
