Sri Lankan Chicken Curry
packed full of flavour!
Ingredients
- 700 g chicken thighs/breasts
- 1 tsp salt
- 2 Tbsp white wine vinegar
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 2.5 cm stick of cinnamon
- 4 cloves
- 4 green cardamom pods
- 6 fenugreek seeds
- 4 dried red chillies torn into pieces
- 11 curry leaves
- 4 Tbsp olive oil
- 1 onion finely chopped
- 2 tsp ginger puree
- 2 tsp garlic puree
- 1 tsp ground turmeric
- ½ tsp chilli powder
- 1 stalk lemongrass finely sliced
- 200 g canned chopped tomatoes
- 150 ml warm water
- 55 g creamed coconut cut into small pieces
Instructions
- Cut the chicken into 5cm chunks and put them in a mixing bowl with salt and vinegar.
- Mix well and set aside for 30 minutes
- Preheat a small heavy-based pan over a medium heat and dry-roast the coriander seeds, cumin seeds, cinnamon, cloves, cardamom, fenugreek, chillies and curry leaves until they are dark, but not black.
- Remove and cool then grind in a coffee grinder until finely ground. Set aside
- Heat the oil in a medium saucepan and cook onion over a medium heat for 5 minutes, until translucent.
- Add the ginger and garlic purees and continue to cook for 2 minutes.
- Add the turmeric, chilli powder, chicken and spice mix.
- Stir and mix well.
- Add the lemon grass, tomatoes and warm water.
- Bring to the boil then reduce the heat to low, cover the pan and cook for 25 minutes.
- Add the coconut and stir until it has dissolved.
- Cook for 7-8 minutes.
- Remove from heat and searve with rice.