Sri Lankan Chicken Curry
Serve with (Rice+ papadums + one or two other curries)
INGREDIENTS
| 2 tbsp | clarified butter (ghee) or vegetable oil (or a combination) |
| ¼ tsp | fenugreek seeds |
| 10 | curry leaves on the stem |
| 2 | large onions, finely chopped |
| 4–5 | garlic cloves, finely chopped |
| 2 tsp | grated ginger |
| 1 tsp | turmeric |
| 1 tsp | chilli powder |
| 1 tbsp | ground coriander |
| ½ tsp | ground fennel |
| 1 tsp | ground cumin |
| 2 tsp | sweet paprika |
| 2 tsp | salt |
| 2 tbsp | vinegar |
| 2 | tomatoes, peeled and chopped |
| 6 | cardamom pods, cracked |
| 1 | cinnamon stick |
| 1 | lemongrass stalk, bruised |
| 1 | pandan leaf, folded |
| 1.5 kg | chicken thighs on the bone |
| 250 ml | thick coconut milk |
| lemon juice (optional) |
METHOD
- Heat the ghee or oil and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger and fry gently until the onion is soft and translucent.
- Add the ground spices, salt and vinegar and stir well. Add the tomato, whole spices, lemongrass and pandan leaf, then add the chicken.
- Stir to coat the chicken pieces in the spices, then cover and cook over low heat for 40–50 minutes. The curry will look dry at first but liquid will be released from the chicken.
- Stir in the coconut milk and taste for salt. Add a squeeze of lemon juice, if desired.
Recipe Credits: LINK
