Sri Lankan Potato Curry Ii
2 cups chicken legs with bones removed.
Recipe Summary Sri Lankan Potato Curry Ii
This is potato curry, Sri Lankan-style. Sri Lankans usually eat this dish with plain rice and other vegetable curries.
Ingredients | Chicken Pie Recipe Sri Lanka½ pound potatoes, peeled and cut into 1 1/2-inch cubes1 teaspoon salt1 cup unsweetened coconut cream3 green chile peppers, chopped4 fresh curry leaves½ teaspoon cayenne pepper¾ teaspoon saffron powder1 clove garlic, minced½ cup waterDirectionsCombine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.Use 3 small green chile peppers, such as Thai chiles; if they're unavailable, substitute 1/2 serrano chile or to taste. Use rubber gloves when chopping chile peppers.Canned coconut cream is available in specialty grocers and in the Asian foods section of some supermarkets. It is thicker than coconut milk, with a mild flavor. Do not substitute sweetened Cream of Coconut in this recipe.Info | Chicken Pie Recipe Sri Lankaprep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
5
Yield:
5 Servings
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