Chicken curry

Chicken curry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Ingredients

Quantity Ingredient
8-12 chicken drumsticks
1 teaspoon chilli powder
2 tablespoons * curry powder [rid:9617]
1 1/2 teaspoons ground turmeric
2-3 teaspoons salt
4 tablespoons vegetable oil
2 onions, sliced
5 cm piece rampe
10 curry leaves
1 cinnamon stick
6 cardamom pods
40g lemongrass, chopped, white part only
1-2 green chillies, chopped
2 teaspoons ginger, crushed
2 garlic cloves, crushed
6 tomatoes, chopped
1 teaspoon freshly ground black pepper
300ml coconut milk
1/2 cup coriander leaves, chopped

Method

  1. Season the chicken with chilli powder, curry powder, turmeric and salt and leave for 30 minutes.
  2. Heat oil in a pan until very hot. Add onions, rampe, curry leaves, cinnamon, cardamom, lemongrass, green chilli, ginger and garlic and sauté until golden brown – 3–4 minutes. Add the tomato and cook for 2 minutes. Then add the chicken and pepper and sauté for 6 minutes.
  3. Add the coconut milk and bring to the boil. Simmer for 15–20 minutes or until the chicken is cooked. Sprinkle with coriander leaves and serve.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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