Source: Sri Lanka: The Cookbook

Spicy Chicken Curry

Course Main Dish
Cuisine Sri Lankan

Ingredients

Sinhalese Curry Powder

  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground cinnamon
  • 1 tbsp chilli powder
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 0.5 lime juiced

Curry

  • 1 kg chicken thighs roughly chopped into 2cm cubed pieces
  • 3 tbsp oil
  • 2.5 cm cinnamon stick
  • 1 tsp cumin seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp fenugreek seeds
  • 10 curry leaves
  • 3 cloves
  • 4 cardamon pods crushed
  • 1 onion large, finely chopped
  • 5 cm ginger peeled, finely chopped
  • 1 tomato finely chopped
  • 400ml coconut milk
  • 0.5 lime juiced

Instructions

  1. Mix the curry powder spices together and then add to a bowl with the chicken pieces. Mix well until the chicken is fully coated and then cover and leave for at least an hour.
  2. Once the chicken has absorbed the spice flavour heat the oil in a pan over a low heat and add the cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, cloves and cardamon and cook for a minute.
  3. Add the onion and saute until soft and turning golden brown.
  4. Add the ginger and chopped tomato and saute until soft.
  5. Add the chicken pieces and mix well with the other ingredients already in the pan. Cover with a lid and cook for 15 minutes, stiring occasionally.
  6. Add the coconut milk and cook for a further 20 minutes uncovered until the curry thickens.
  7. Remove from the heat and add the lime juice.

Categories: Dinner

Shinigami · 3rd March 2019 at 10:14 am

5 stars
Very good

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