Firstly, let me start off by saying that although I call this my Sri Lankan chicken curry it is very inauthentic, and I should probably call it a Sri Lankan inspired chicken curry instead. I sometimes feel that I may be too apologetic about recipes being inauthentic, this is after all what cooking is all about using the ingredients that you have and are readily available to you to create recipes that are authentic to you and your kitchen.There is a lot of ingredients in this recipe, but it isn’t complicated or difficult to make. I suggest reading recipe and gathering all the spices and ingredients together rather than rummaging through cupboards, looking for spices as you are cooking. Admittedly a major flaw off mines in the kitchen.
You can use chicken breast for this, although I highly recommend skinless boneless chicken thighs for one, they are cheaper and secondly, they have so much more flavour a winner on both counts. This is also a great make ahead meal and flavour develops and strengthens over time. This is a hot curry, so if you like it mild ½ the measurements of the hotter spices and for those that like their food fiery, use half the coconut milk and eat the ruby terracotta curry with fiery delight.
AuthordanieldiverCategorySlow Sensations
Add oil, onion, garlic, cardamon and ginger to a heavy based pan and cook over a low heat until softened.
Cut each chicken thigh into 2 or 3 pieces depending on size. Add to a bowl along with chilli flakes, cumin, tumeric, clove, coriander, curry powder, paprika and black pepper. Massage into the chicken pieces to coat evenly.
Add the spice coated chicken into the pan and cook for a moment. stirring and moving everything about constantly to prevent it catching on the bottom.
Stir in the can of chopped tomatoes, coconut milk, bay leaves, sugar, cinnamon stick and salt. Allow to simmer uncovered for 25 - 30 minutes stirring occasionally to prevent bottom from burning. Test chicken meat has cooked through.
Test seasoning, remove cinnamon sticks and bay leaves, then pour into a serving dish and sprinkle with chopped coriander.
Ingredients
Directions
Add oil, onion, garlic, cardamon and ginger to a heavy based pan and cook over a low heat until softened.
Cut each chicken thigh into 2 or 3 pieces depending on size. Add to a bowl along with chilli flakes, cumin, tumeric, clove, coriander, curry powder, paprika and black pepper. Massage into the chicken pieces to coat evenly.
Add the spice coated chicken into the pan and cook for a moment. stirring and moving everything about constantly to prevent it catching on the bottom.
Stir in the can of chopped tomatoes, coconut milk, bay leaves, sugar, cinnamon stick and salt. Allow to simmer uncovered for 25 - 30 minutes stirring occasionally to prevent bottom from burning. Test chicken meat has cooked through.
Test seasoning, remove cinnamon sticks and bay leaves, then pour into a serving dish and sprinkle with chopped coriander.
Yum. This reminds me of a Moroccan-inspired recipe I do in the crock pot. That one has peanuts, though, and a family member is allergic. I might try this one instead. 🙂
Do please and let me know how it was