Sri Lanka Chicken Curry Recipe

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Sri Lanka Chicken Curry Recipe - Serves 4-6

Taste Rating = 8 Heat Rating = Mild to Medium

Ingredients

1.5kg (3 lb) chicken or chicken pieces (with the bone left in) - if using a whole chicken, you need to joint it
3 tablespoons (45ml) oil
1/4 teaspoon (1ml) fenugreek seeds
10 curry leaves
2 large onions, peeled and finely chopped
3 cloves of garlic, peeled and finely chopped
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 teaspoon (5ml) ground turmeric
1 teaspoon (5ml) chilli powder
1 tablespoon (15ml) ground coriander
1 tablespoon (15ml) ground cumin
1/2 teaspooon (2.5ml) ground fennel
2 teaspoons (10ml) paprika
1 teaspoon (5ml) salt
2 tablespooons (30ml) vinegar
2 medium tomatoes, peeled and finely chopped
6 cardamom pods, lighty bruised
1 5cm (2 inch) cinnamon stick
2 strips of lemon rind
1 cup of thick coconut milk
1 tablespoon (15ml) lemon juice

Method

Heat the oil over a medium heat in a large frying pan (you need one with a lid)
Stir fry the fenugreek and curry leaves until they start to turn brown (about 3 minutes)
Add the onion, garlic and ginger and fry until the onions are soft and a golden colour (about 5 minutes), stirring now and again
Add the turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar
Mix well and fry for 1 minute
Add the chicken and stir well so that the chicken is well coated
Add the tomatoes, cardamom pods, cinnamon stick and lemon rind and mix well
Reduce the heat to low, cover and cook for 45 minutes, stirring regularly - if the curry becomes too dry, add half a cup of boiling water
Add the coconut milk and lemon juice and mix well
Cook uncovered until the gravy thickens, stirring regularly
Remove the lemon rind and cinnamon stick
Serve hot on rice

Check out a review of this recipe

Recipe submitted by Annabel Irwin on 26 December 2007

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