Recipe by Lou van
I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years. I often add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce. Goes very well withSri Lankan Yellow Rice (Kaha Bath) recipe number 268510. Originally the recipe serves 2-4 however if you add the optional veg and tomatoes then it stretches to about 6 depending on how much extra you add :)
- 2 -3 chicken breasts, in bite size pieces
- 2 tablespoons ghee (or oil)
- 1⁄4 teaspoon fenugreek seeds
- 10 curry leaves
- 2 large onions, chopped
- 4 -5 garlic cloves, chopped
- 2 teaspoons grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1⁄2 teaspoon ground fennel
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 tablespoons vinegar
- 400 g chopped tomatoes (1 tin but I use 2 if adding vegetables)
- 6 cardamom pods, bruised
- 1 stick cinnamon
- 1 stalk lemongrass or 2 slices lemon rind
- 1 cup thick coconut milk
Directions See How It's Made
- Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
- Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
- Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
- Stir well.
- Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
- Add tomatoes, whole spices and lemon grass.
- Add chopped vegetables at this point if using.
- Cook, covered, over a low heat for 40 - 50 minutes.
- Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
- Do not cover after adding coconut milk.
- Serve with rice.