Sri Lankan Chicken Curry recipe

(Total time approx. 50mins)

INGREDIENTS (makes 6 servings)

MEAT:

  • 400g chicken

VEGETABLES:

  • 1/2 onion
  • 2 garlic cloves

SPICES:

  • 1tsp chilli powder
  • 1tsp coriander powder
  • 1/2 teaspoon fenugreek
  • 1/4 teaspoon cumin powder
  • 2 cloves
  • 2 cardamon
  • 1 cinnamon stick
  • 4 curry leaves
  • 1 pandan leaf (rampe)

OTHER

  • 200-400 ml coconut milk
  • 2-3 tsps oil (coconut / olive / vegetable)
  • 1-2tsp salt
  • 1/2 cup water

GARNISH (OPTIONAL)

  • 1/2 chopped red or green chilli and/or chilli powder

 

PREPARATION (~20mins):

* Wash and cut the chicken into small sizes, place in a medium-sized bowl

* Lightly crush cardamon, cloves and cinnamon stick, add this and all other spices to the chicken

* Cut onions, garlic and add to the chicken

* Mix everything well and let it marinate for 10-15mins

 

COOKING METHOD (~30mins):

  1. In a pan, heat oil on medium-high heat.
  2. Add the marinated mixture from the bowl, cook until meat is brown on one side, on medium-high meat for about 10 minutes
  3. After chicken is brown on one side, add water, lower heat to low-medium, then add coconut milk
  4. Cook until chicken is fully cooked, about 20-25 minutes
  5. Garnish with chopped red/green chillies and/or sprinkle with chilli powder

 

VARIATIONS
You can add chopped vegetables for a bulkier curry.
Recommendations are 1 potato or 1 carrot or 1/2 cup of chopped green beans (string beans)