How to make it

  • 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.

Reviews & Comments 3

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  • sunny 10 years ago
    This looks great Trevor, I printed it out and hope to try it over the christmas holiday break. = )
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  • lor 10 years ago
    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.
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  • trevorst 10 years ago
    As noted in the recipe the Sri Lanka spice blend (as well as many others) is available from http// 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.
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