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Recommended Recipe – Sri Lanka Chicken Curry

Sri Lankan Chicken Curry
Recommended Recipe – Sri Lanka Chicken Curry

Chicken curry is the quintessential Sri Lankan meal. This is a coconut milk-based curry full of flavor. Dial the heat up or down by increasing or decreasing the amount of chili powder.  Serves 6. 

INGREDIENTS

3lbs skinless chicken thighs
2 onions, diced
2 teaspoons garlic, crushed
2 teaspoons ginger, fresh grated
2 tablespoons oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons paprika
1⁄2 teaspoon salt
2 tablespoons white vinegar
2 tomatoes, diced
6 cardamom pods, cracked open
2 slices lemon rind
1 cinnamon stick, small
1⁄2 cup coconut milk

METHOD

• Heat oil in large saucepan and fry curry leaves until they start to turn colour.
• Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
• Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
• Simmer, stirring occasionally (don’t be tempted to add any water - as the juices will make enough) for 40 minutes.
• Add the coconut milk or even a small amount of cream if coconut milk is not available.
• Stir through and thicken if necessary.
• Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
• This dish freezes well.

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