Title: Sri lanka chicken khorma with yogurt
 Categories: Poultry, Main dish
      Yield: 1 Servings
 
           ---------> source <---------
           "A taste of Sri Lanka"
           By Indra Jayasekera

MMMMM-----------------------CHICKEN KHORMA----------------------------
  1 1/3 kg Chicken
    175 ml Yogurt, Plain
      1 ts Turmeric
      4    Garlic cloves
      1    Onion
      3 sl Ginger
      5    Clove
      5    Cardamom
     40 g  Coconut
     25 g  Almonds
    100 ml Oil
      2 cg Cinnamon stick
     25 g  Coriander
      1 ts Cumin
      1 ts Chile powder
      1 ts Paprika
      1 ts 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. Heat 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, chile
  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.
  
  ISBN #962 224 010 0