Recipe by Member #610488
This is a dish given to me by friends from Sri Lanka. Tastes better the next day as the flavors mellow a little.
Top Review by JustJanS
This was a simply flavoured, simple to make curry. I went light on the green chillies (used 8) I would use 10 or 12 next time to crank up the heat a bit. The freshly roasted and ground coriander really shone in this and I also added some garlic to it. I used chicken thighs as I prefer them in a curry. I cooked them for about 20 minutes.
- 1 tablespoon canola oil
- 1 tablespoon mustard seeds
- 8 -10 medium green chilies, de-seeded and diced
- 1 onion, finely diced
- 5 tomatoes, chopped or 1 (10 ounce) can diced tomatoes
- 1 1⁄2 teaspoons tamarind pulp
- 1 tablespoon coriander seed, dry-roasted and coarsely ground
- 2 skinless chicken breasts, chopped into pieces
Directions See How It's Made
- Heat the oil in a wide saucepan and, when hot, add the mustard seeds.
- Once the seeds start popping, remove the pan from the heat.
- When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.
- Fry for 8-10 minutes until the onions are soft.
- Add the tomatoes and 1 cup water (if using canned tomatoes, drain juice into measuring cup and add additional water to equal 1 cup) and stir.
- Stir in the tamarind and coriander seeds and season.
- Add the chicken, mix well and cook over a medium heat for 8 minutes until cooked through.