Main/Curries

Sri Lankan Chicken Curry

Not Updated for Ages Yields: serves Cost: $4.73 per serve Difficulty: 5/10

From The Flavor Bender with their curry powder as well.

Ingredients

  • Brown onions 0.5 whole
  • Garlic 4 cloves
  • Ginger 3 cm
  • Chicken thigh bone-in (skin on) 1 kg
  • Bay leaves 2 whole
  • Cinnamon sticks 1 whole
  • Tomato 4 whole
  • Brown sugar 2 tbsp
  • Coconut milk 0.5 cups
  • Water 0.5 cups
  • Coriander seeds 0.5 tbsp
  • Cumin seeds 0.5 tbsp
  • Black peppercorns 1 tsp
  • Cardamom pods 5 whole
  • Fennel seeds 1 tsp
  • Whole cloves 5 whole
  • Black mustard seeds 0.25 tsp
  • Apple cider vinegar 2 tsp (maybe)
  • Basmati rice 2 cups

Steps

  1. Slice onion thinly, finely chop garlic and ginger.
  2. On medium heat, add onions and fry until softened.
  3. Mix spices in a mortar and pestle and grind (leave bay leaves and cinnamon stick whole).
  4. Chop tomatoes roughly. Chop chicken thighs roughly, into 2 or 3 pieces each.
  5. Once onions softened, add garlic and ginger. After a moment, add spices and cook for a few minutes until aromatic.
  6. Add chicken, tomatoes, sugar and stir. Cook 10 minutes medium-high lid off, stirring frequently.
  7. Cook rice.
  8. Add vinegar maybe. Add coconut milk, water, bring to a boil. Lower heat and simmer for 20 minutes, maybe longer.