Food

Chicken Curry & Curried meatballs & Spicy stir-fried lamb

Written by zsn9

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his is a main course dish best served with vegetable curries, sambols and condiments as accompaniments.

  •   2 teaspoons chilli powder 
  • 3 teaspoons fennel powder 
  • 2 teaspoons coriander powder
  •  1 chicken (about 1 kg/2 lbs), cut into 8 pieces
  •  1 teaspoon salt, or to taste
  •  2 tablespoons vinegar 
  • 2 tablespoons oil
  •  1 small onion, chopped 
  • 50 g (1/4 cup) chopped garlic
  •  1/2 teaspoon chopped fresh ginger 
  • 1 sprig curry leaves
  •  1 stalk lemongrass, tender inner part of bottom third only, bruised
  •  1 small cinnamon stick
  •  1 teaspoon mustard seeds 
  • 1 cup (250 ml) coconut milk

 In a frying pan, dry-roast the chilli, fennel and coriander powders for 2 min- utes, until aromatic. Coat the chicken pieces with the spices, add the salt and vinegar, and set aside for 30 minutes.

 Heat the oil in a separate pan.

 Add the chopped onion, garlic, ginger, curry leaves, lemongrass, cinnamon and mustard seeds, and fry until the onion is soft and golden, and the mustard seeds pop.

Add the chicken and gently stir- fry for 20 minutes. Add the coconut milk, bring to a boil and simmer until the chicken is tender, about 15 minutes. Toss occasionally so that the gravy covers the chicken with a thick, dry coating.

Curried meatballs

  • 700 g (1 1/2 lbs) minced beef 
  • 1 teaspoon salt 
  • 100 g (1/2 cup) chopped onion
  •  1/2 green finger-length chilli, chopped
  •  2 tablespoons oil, for stir-frying 
  • 2 tablespoons chopped garlic 
  • 1/2 teaspoon chopped fresh ginger
  •  6–8 curry leaves 
  • 1/2 stalk lemongrass, tender inner part of bottom third only,
  •  bruised 
  • 1 teaspoon chilli powder
  •  1 teaspoon fennel powder 
  • 1 teaspoon coriander powder
  •  1/2 teaspoon turmeric powder 
  • 2 tablespoons dried tamarind pulp
  •  1 cup (250 ml) coconut milk
  •  1 teaspoon salt, or to taste  

Mix the minced beef with the salt, 1/2 teaspoon chopped onion and green chilli. Using moistened hands, form the mixture into small balls.

 Heat the oil to medium hot in a frying pan and add the remaining onion, garlic, ginger, curry leaves and lemongrass.

Fry until brown. Add all the powdered spices and fry for another 3 minutes.

Add the tamarind pulp, coconut milk and salt, and bring to a boil. Add the meat balls, lower the heat and simmer for another 10 minutes.

Spicy stir-fried lamb

Lamb, venison, wild boar, hare and game birds have always played an impor- tant role in Sri Lankan cuisine. In this recipe, lamb is stir-fried with spices, sour belimbi and vinegar to produce a hot, dry curry that goes equally well with plain rice or breads.

  •   2 tablespoons oil
  •  2 tablespoons chopped onion 
  • 10 cm (4 in) pandanus leaf
  •  1 sprig curry leaves 
  • 1 cinnamon stick 
  • 700 g (1 1/2 lbs) lamb, cut into 4-cm (1 1/2-in) slices
  •  1 teaspoon turmeric powder 
  • Salt, to taste 
  • 3 cloves garlic, chopped 
  • 1 teaspoon chopped fresh ginger 
  • 2 tablespoons dried belimbi or 1 tablespoon dried tamarind pulp 
  • 2 tablespoons vinegar 
  • 1 tablespoon crushed black peppercorns
  •  1 small onion, quartered
  •  10 green finger-length chillies, halved lengthwise  

Heat the oil in a frying pan until medium hot and add the chopped onion, pan- danus leaf, curry leaves and cinnamon. Fry until the onions turn golden brown. 

Add the lamb, turmeric and salt, and cook over low heat, about 10 minutes. Add the garlic, ginger and belimbi or tamarind pulp. Cook for a further 15 min- utes depending on the size of the venison pieces (allow slightly longer for larg- er pieces).

Add the vinegar, crushed peppercorns, quartered onions and chill- ies. Remove from the heat when the chillies and onions are half-cooked, about 5 minutes

Lamb curry

  • 2 tablespoons oil 
  • 1 onion, chopped 
  • 5 cloves garlic, chopped 
  • 2.5 cm (1 in) fresh ginger, chopped 
  • 2 green finger-length chillies, chopped 
  • 1 stalk lemongrass, tender inner part of bottom third only 
  • 1/2 small cinnamon stick 
  • 2–3 cardamom pods, smashed in a mortar 
  • 700 g (1 1/2 lbs) boneless lamb, cubed
  •  2 tablespoons Roasted Curry Powder or meat curry powder
  •  1 teaspoon chilli powder 
  • 2 teaspoons turmeric powder
  •  1 teaspoon ground black pepper
  •  2 large tomatoes, diced 
  • 3/4 cup (200 ml) thick coconut milk
  •  Salt, to taste  

Heat the oil in a pan and stir-fry the onion, garlic, ginger, green chillies, lemon- grass, cinnamon and cardamons until the onion is golden brown.

 Add the lamb and stir well to coat, then add the curry powder, chilli and turmeric powders, pepper and tomatoes. Cook over medium heat until the meat becomes tender, about 40 minutes. Add the thick coconut milk, bring to a boil and simmer a few minutes longer, adjust the seasoning, and serve.