Chicken curry with bananas
Instructions
Cut the chicken into pieces of uniform size 12, place them in a bowl and sprinkle them with a big pinch of salt, paprika, finely chopped garlic and a few drops of oil of soybeans.
Let marinate the meat for about half an hour.
You heat a tablespoon of lard in a wok and soffriggetevi chopped onion, then put in the container the chicken pieces, well drained from marinade, and cook them over high heat on each side.
Add the spices (ginger, turmeric, coriander, chilli, cumin, curry leaves) and chicken stock and cook over moderate heat for 25-30 minutes.
When finished, remove the meat from the wok and keep it warm.
Then heat in the wok the rest of lard and briefly saucepan bananas, peeled and cut in half lengthwise.
Combined with fruit the chicken pieces, then heat and serve with steamed rice.
---ADVICE.
This delicious chicken dish is native to Sri Lanka, where it is called '' Kukul mas curry.
'' In the original version is very spicy, probably too much for us in the West, little accustomed to massive use of chilli.
To make it less '' fiery '' you can eliminate the seeds of chilies, before reducing them to powder, and possibly sprinkle the preparation with grated coconut.
The characteristic of the dish is the use of '' curry leaves '', a spice that in Europe is almost nowhere to be found and that gives the chicken a particular taste.
However, even without the '' curry leaves '' the dish is tasty and refreshingly exotic.
Ingredients and dosing for 6 persons
- 1 clean chicken of about 1400 g
- Salt
- 1 tablespoon of sweet paprika
- 2 cloves of garlic
- 3 tablespoons of soybean oil
- 2 tablespoons of lard
- 1 onion
- 2 tablespoons of grated fresh ginger
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 2 teaspoons of coriander powder
- 1 tablespoon of cumin seeds
- 1 sprig of curry leaves
- 50 cl of chicken soup
- 6 small bananas