26/11/2024
Sri Lankan Chicken Curry recipe
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Ingredients
ā¢ 2-3 tbsp of coconut oil
ā¢ 1/2 yellow or red onion
ā¢ 4 cloves minced garlic
ā¢ 2.5cm minced ginger
ā¢ 6-7curry leaves
ā¢ 2 and 1/2 tbsp Nathan's 11-Spice Roasted Spice Mix
ā¢ 1/2 tsp salt (plus more to taste)
Method
ā¢ 500g chicken cut into pieces
ā¢ 2 green chillies, cut length-wise without seeds
ā¢ 3 Roma tomatoes cut into cubes
ā¢ 1/2 cup of coconut milk
ā¢ 1/2 cup of water
1. Add the coconut oil to a large saucepan and heat the oil over medium heat. Add onion, garlic, and ginger to the heated oil and cook until softened.
2. Add Nathan's 11-Spice Roasted Spice Mix. Cook for a few minutes until you start to smell the spices.
3. Add the chicken, green chilli, salt, tomatoes. Cook for 10 minutes with the lid off, on medium-high heat. Stir frequently to make sure the chicken or the spices don't burn.
4. Add coconut milk and water and bring the curry to a boil. If you want less gravy, add less liquid.
5. Lower the heat, and let it simmer with the lid closed, for 15 -20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed.
6. If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
7. Turn off the heat and let the chicken cool down slightly.
8. Serve with rice or roti.
