Sri Lankan Chicken Curry
Ingredients
- for the curry paste
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp whole cloves
- 1 tbsp green cardamoms
- 1 tsp fennel seeds
- 1 whole star anise
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 1 tsp cayenne/chilli powder
- 1 tsp ground turmeric
- 2 red chillies deseeded & chopped
- 1 tsp black black peppercorns
- 80g fresh coconut chopped
- 1 heaped tbsp chopped garlic
- 1 heaped tbsp chopped ginger root
- 100ml coconut milk
- 1 heaped tbsp coconut oil
- 2 medium onions, finely chopped
- 750g chicken thigh fillets cut into bite sized pieces
- 5 medium sized, ripe vine tomatoes
- 1 tbsp tomato purée
- 300ml coconut milk
- 200ml chicken stock
- 2 fresh bay leaves
- 1 tbsp tamarind paste or lime juice
- knob of butter
- handful chopped fresh coriander
- salt to taste
Preparation
Put the dry spices, the first ten ingredients for the curry paste into a small dry pan on a medium low heat for 5 mins to toast, giving it a shake every minute or so
Remove from heat
Put the remaining paste ingredients into a blender and blend until smooth
Now your spice mix is cool, use a spice/coffee grinder and grind until you have a fine powder
Add this to the fresh curry paste ingredients and combine to complete the paste
Heat the coconut oil in a large heavy bottomed pan to a medium high heat
Add the onion and sauté until golden brown
Add the curry paste and fry this for 10mins, stirring regularly
Add the chicken and seal on all sides in the paste for around five mins
Then add the tomatoes, stock, coconut milk and bay leaves
Stir well and bring up to a light simmer for around 40 mins, stirring occasionally
Season to taste and finish with the tamarind paste/lime juice, a knob of butter, chopped coriander
Cover and leave to rest for five mins before serving
Curryclub
Foodobsessedgirl
