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Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

Yields6 Servings

 1 tbsp Olive Oil
 1 Large onion (peeled and chopped)
 2 Cloves garlic (minced)
 1 Inch Fresh Ginger (peeled & minced)
 420 g Skinless, boneless Chicken Thighs
 3 Cardamon Pods
 1 tsp Chilli Flakes
 2 tsp Ground Cumin
 1 tsp Tumeric
 ¼ tsp Ground Cloves
 1 tsp Ground coriander
 ½ tsp Ground black pepper
 1 tbsp Curry powder
 1 tbsp Paprika
 1 400g can chopped tomatoes
 1 400ml can coconut milk
 2 Bay Leaves
 1 Cinnamon stick (broke in half)
 1 tbsp Caster sugar
 1 tsp Sea salt flakes
 1 Bunch coriander (chopped for serving)

1

Add oil, onion, garlic, cardamon and ginger to a heavy based pan and cook over a low heat until softened.

2

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.

3

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.

4

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.

5

Test seasoning, remove cinnamon sticks and bay leaves, then pour into a serving dish and sprinkle with chopped coriander.

Ingredients

 1 tbsp Olive Oil
 1 Large onion (peeled and chopped)
 2 Cloves garlic (minced)
 1 Inch Fresh Ginger (peeled & minced)
 420 g Skinless, boneless Chicken Thighs
 3 Cardamon Pods
 1 tsp Chilli Flakes
 2 tsp Ground Cumin
 1 tsp Tumeric
 ¼ tsp Ground Cloves
 1 tsp Ground coriander
 ½ tsp Ground black pepper
 1 tbsp Curry powder
 1 tbsp Paprika
 1 400g can chopped tomatoes
 1 400ml can coconut milk
 2 Bay Leaves
 1 Cinnamon stick (broke in half)
 1 tbsp Caster sugar
 1 tsp Sea salt flakes
 1 Bunch coriander (chopped for serving)

Directions

1

Add oil, onion, garlic, cardamon and ginger to a heavy based pan and cook over a low heat until softened.

2

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.

3

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.

4

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.

5

Test seasoning, remove cinnamon sticks and bay leaves, then pour into a serving dish and sprinkle with chopped coriander.

Sri Lankan Chicken Curry
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