Sri Lankan Chicken Curry
A Sunday chicken curry with roasted curry powder, coconut milk and curry leaves.
Ingredients
- 1 kg chicken, cut into curry pieces
- 2 tbsp Ghame Roasted Curry Powder
- 1 tsp Ghame Chilli Powder
- ½ tsp Ghame Turmeric Powder
- 1 tsp salt
- 2 tbsp coconut oil
- 1 large red onion, sliced
- 4 cloves garlic and a thumb of ginger, chopped
- 2 green chillies, slit
- 1 sprig curry leaves and a piece of rampe
- 1 small cinnamon stick
- 2 tomatoes, chopped
- 1 cup thick coconut milk
Method
- Rub the chicken with the curry powder, chilli powder, turmeric and salt. Leave for 20 minutes.
- Heat the oil and fry the onion, garlic, ginger, green chillies, curry leaves, rampe and cinnamon until the onion is soft and golden.
- Add the chicken, stir to coat it in the spices and cook on a medium flame for 5 minutes.
- Add the tomatoes and half a cup of water. Cover and simmer for 25 minutes, stirring now and then.
- Pour in the coconut milk and simmer uncovered for 5 to 10 minutes until the gravy thickens. Taste for salt.
Serve with rice, parippu and pol sambol.
