Source: Sri Lanka: The Cookbook
Spicy Chicken Curry
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 tumeric
- 1 tsp salt
- 0.5 lime juiced
Curry
- 1 kg chicken thighs roughly chopped into 2cm cubed pieces
- 3 tbsp vegetable 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 garlic
- 4 pods cardamon crushed
- 1 onion large, finely chopped
- 5 cm ginger peeled, finely chopped
- 1 tomato finely chopped
- 400 ml coconut milk
- 0.5 lime juiced
Instructions
- 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.
- 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.
- Add the onion and saute until soft and turning golden brown.
- Add the ginger and chopped tomato and saute until soft.
- 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.
- Add the coconut milk and cook for a further 20 minutes uncovered until the curry thickens.
- Remove from the heat and add the lime juice.
0 Comments