Chicken Ceylon Style (Sri Lanka)

ElaineAnn's Note:

ZWT6 - Asia Cook time does not include marinade time.

• Total Time: 1 hrs 40 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 40 mins

Ingredients:

Servings: 6

• 236.59 ml buttermilk
• 14.79 ml garlic powder
• 907.18-1133.98 g fryer chickens, cut in pieces
• 29.58 ml butter or 29.58 ml oleo
• 2 onions, chopped fine
• 22.18 ml salt
• 7.39 ml ginger
• 14.79 ml curry powder
• 14.79 ml cornstarch

Directions:

1. Mix buttermilk and garlic powder in bowl. Add chicken and let marinate 2 hours or more. Baste and turn often.
2. Melt butter in a deep skillet and saute onions 10 minutes, stirring frequently.
3. Meanwhile, mix salt, ginger, curry and cornstarch together in a small bowl and sprinkle over onions, stirring until well blended.
4. Drain the chicken (reserve the buttermilk) and cook the chicken in the same skillet until lightly browned. Stir in buttermilk. Cover and cook over low heat 1 1/2 hours or until chicken is tender. Baste frequently.

Reviews

[loof]

Great chicken dish! I don't care for onions so left them thinly sliced instead of mincing them into the sauce. I used Homemade Curry Powder (Homemade Curry Powder) and the sauce was richly spiced and the chicken was tender and delicious. I will increase the pepper flakes or add some cayenne to my curry powder next time to turn up the heat a bit. We enjoyed this - thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by Mia in Germany)

[Mia in Germany]

Wonderful, easy curry! I had leftover curry powder Ceylon Curry Powder from ZWT and wanted to make a different curry, and this is what my research produced. As I can't have dairy, I used coconut milk with one teaspoon tart tamarind puree, and instead of cornstach I used arrowroot. Will make this again - thanks for posting!