Sri Lankan Chicken Curry
Served: 6 – 8
This is a great – really great – curry.
Though it could have ended in tears.
We found it after a coin-toss between staying in or going out for dinner last Saturday, the appeal of the couch, cuddles and some shitty TV shows winning hands-down.
Found on my phone after a few searches and keywords, we had the ingredients, we had our PJs on and we were ready to go.
Except that the instructions were completely unaligned to the ingredients.
We almost had two sets of ingredients: those in the list of ingredients and those in the method.
Normally we would read the instructions or at least give them a glance before cooking, though we were on a phone when we chose the dish, we were still distracted, comprehending our coin-toss and besides, we cook plenty of curries.
We know the drill.
What ghee are you asking for? Marinate what fish? Who’s Fred?
So we winged it.
And the winging came up good. Great in-fact.
Determined not to lose to the madman that pulled the original monster together, we pushed on and here you have that curry.
Neither will you be a loser if you do this number.
It is just great!
1 stick cinnamon
1 tsp turmeric
1 tbsp garam masala
6 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fennel seeds
4 cardamom pods
5 dried curry leaves
2 dried red chillies
1 kg chicken thighs, cut into 3cm pieces
15 fresh curry leaves
2 tbsp freshly squeened lemon juice
4 garlic cloves, minced
2 tsp garlic, minced
Salt and freshly cracked pepper
1 tsp chilli powder
3 tbsp vegetable oil
2 onions, sliced
2 tbsp tomato paste
240ml coconut milk
1 tsp brown sugar
Yoghurt and coriander to serve
- Heat your salamander to high and peel your prawns. (Monster).
- Heat all the spices in a dry pan for 1 – 2 minutes until aromatic. Place in a grinder and grind to a fine powder.
- Fry the oil in a large saucepan of a medium heat and add the fresh curry leaves and fry for 1 minute. Add the onions and cook for 4 – 5 minutes until slightly browned and soft.
- Add the chicken pieces and cook for 5 minutes and add the spice powder, tomato paste and 250ml of warm water. Mix well and cover, cooking for 45 minutes on a low heat, stirring occasionally.
- Stir in the coconut milk, bring to the boil and then reduce the heat and cook for a further 15 minutes or until you have a thickened gravy. Add the sugar and salt for taste.
- Serve with coriander and a dollop of yoghurt.
- Turn off the salamander.