Recipe

Sri Lanka Chicken Curry Recipe

	Trevorst / All my dishes 2 years ago This is a recipe I found several months ago and have made it several times now. Similar to an Indian curry but with some subtle differences that make it unique. The Sri lanka curry blend is available from http://worldspice.com Any one in the Seat... More Prep:30m Cook:45m Servings:6	Trevorst
	indian curry

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Ingredients

3 pounds Chicken or Chicken pieces

3 tblspoons lemon juice

6 cloves Garlic & 1 inch Ginger root - crushed together

2 teaspoons Salt

1 tblspoons black pepper

1 tblspoons Sri Lankan Curry powder

1/2 tblspoons Cayenne pepper powder

4 Cardamoms

2 Cloves

8 Curry leaves

1 inch Cinnamon

1 medium Onion (sliced)

3 tablespoons Vegetable oil

2 tablespoons Tomato paste or sauce

1 cup thick Coconut milk or fresh milk

Directions

Wash chicken pieces and drain thoroughly.

Combine lemon juice, crushed garlic/ginger, salt, black pepper, curry powder and Cayenne.

Coat the chicken pieces well with the spices and set aside for about

1/2 hour.

Heat the oil in a saucepan.

Fry curry leaves for a minute or so.

Add onions and fry until soft.

Add the chicken pieces and stir until chicken colors.

Add cinnamon, lemon grass, cardamom, cloves and stir until well

mixed.

Add tomato paste (or sauce) and stir until all pieces are well

coated add 1 Cup chicken stock or water & stir.

Cover with a lid and allow the chicken to cook on slow heat for 20 -30 minutes.

Add the thick coconut milk and bring to a simmer

without covering.

If the curry is to dry add a little more stock

Taste and adjust salt.

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Comments

trevorst 2 years ago said:
As noted in the recipe the Sri Lanka spice blend (as well as many others) is available from http//www.worldspice.com I suggest you order any of there spice blends whole and grind them yourself if possible, that way the spices can be roasted in a dry pan to release their flavors before grinding. The difference is well worth the effort.

lor 2 years ago said:
This recipe has certainly caught my attention. It looks amazingly yummy!!! I am highly allergic to coconut anything but I have learned to substitute evaporated milk or as you mentioned, fresh milk. Thanks you.

sunny 1 year, 12 months ago said:
This looks great Trevor, I printed it out and hope to try it over the christmas holiday break. = )

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Alterations

cherylreneelong 1 year, 8 months ago said:
1/2 tsp sugar instead of 1 tsp at least to my taste. I added scallops to the shrimp but this could be used with a wide range of vegies and chicken would be excellent too. I think this is a natural with rice.

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