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Sri Lankan   -   Tempered Chicken Curry   adapted from Fire and Spice by Heather Jansz Balasuriya

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Large Onion -- finely chopped
  • 2 Stalks Celery -- finely chopped
  • 1 Tablespoon Ginger -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 1 Tablespoon Lemongrass
  • 4 Whole Cloves
  • 1 Stick Cinnamon
  • 4 Pod Cardamom
  • 1 Tablespoon Coriander -- ground
  • 1 Tablespoon Cumin
  • 1 Teaspoon Turmeric
  • 1 Tablespoon Cider Vinegar
  • 1 Tablespoon Ground Chili Peppers -- any kind
  • 2 Pounds Chicken -- cubed
  • 1/2 Cup Soy Sauce
  • Salt -- to taste
Directions Heat oil in pan and brown onion, celery, ginger, garlic and lemon grass. Add cloves, cinnamon and cardamom. Turn heat down and add coriander, cumin, turmeric, vinegar and chili powder. Allow spices to become lightly browned. Add chicken, soy sauce and salt. Cook over low heat until chicken is tender about 15 minutes.
Serves 4
Time to Make 0:00



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