Sri Lanka Chicken Curry
A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.
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READY IN: 1hr 30mins
SERVES: 6-8
YIELD: 8-10 8-10 serves
UNITS: US
INGREDIENTS
Nutrition- 3
- 10
- 2
- 2
- 2
- 2tablespoons oil
- 1teaspoon chili powder
- 1teaspoon ground cumin
- 1teaspoon ground turmeric
- 1tablespoon ground coriander
- 2teaspoons paprika
- 1⁄2teaspoon salt
- 2tablespoons white vinegar
- 2
- 6
- 2slices lemon rind
- 1
- 1⁄2cup coconut milk
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DIRECTIONS
- Heat oil in large saucepan and fry curry leaves until they start to turn colour.
- Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
- Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
- Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
- Add the coconut milk or even a small amount of cream if coconut milk is not available.
- Stir through and thicken if necessary.
- Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
- This dish freezes well.
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