Sri Lankan Chicken Curry

Serves	4 to 6
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Meal type	Lunch, Main Dish
Misc	Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party
Region	Asian
By author	Karen Burns-Booth

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)

Ingredients

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

Note

Directions

Step 1	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.
Step 2	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.
Step 3	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.
Step 4	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.
Step 5	Serve with rice, assorted sambols and naan bread or roti bread.