A delicious authentic Chicken Curry from Sri Lanka; the recipe uses roasted curry powder which is very common in Sri Lanka, if you cannot source it, then use a dark curry powder of your choice. (Recipe adapted from Jetwings and Alice Luker)
6 x chicken thigh fillets (about 600g)
2 tablespoons Sri Lankan roasted curry powder
1 large tomato (roughly diced)
4 cloves garlic (peeled and finely diced)
2 cinnamon sticks, broken in half
1 teaspoon grated fresh ginger root
12 curry leaves
6 whole cloves
10 green cardamom pods
2 hot green chilli pepppers (de-seeded and diced)
1 red onion (peeled and finely sliced)
2 tablespoons coconut oil
1 teaspoon cracked black pepper
1 teaspoon salt
60g curry powder
2 tablespoons red wine vinegar
200mls coconut milk
A delicious authentic Chicken Curry from Sri Lanka; the recipe uses roasted curry powder which is very common in Sri Lanka, if you cannot source it, then use a dark curry powder of your choice. (Recipe adapted from Jetwing Hotels and Alice Luker)
Place the chicken thigh fillets into a covered container and add the vinegar, curry powder, salt and pepper - mix to coat the chicken pieces, cover and set aside.
Heat the coconut oil in a large frying pan or wok over a medium heat and add the red onions, chillies, cardamom pods, cloves, curry leaves, ginger and the cinnamon sticks and cook until the onion is soft and translucent, for about 6 to 7 minutes.
Add the garlic and the chopped tomato and cook for a further 2 to 3 minutes before adding the chicken thighs. Mix well to coat and cook for 2 to 3 minutes.
Add the coconut milk and roasted curry powder, mix, cover and simmer for 10 to 15 minutes until the chicken is cooked and the sauce is thick.
Serve with rice, assorted sambols and naan bread or roti bread.