Sri Lanka Chicken Curry

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Sri Lanka Chicken Curry

Sri Lanka Chicken Curry

Delicious, healthy and packed full of flavour. Learn how to make a good Sri Lanka Chicken Curry using only a  few ingredients. You will love this dish as it is full of good spices and is also very creamy. There is nothing like a good home-made curry. I like many curries, especially if they are hot. I am a sucker for green chillies and when I eat curry, when dining out, I always order a few as a side dish. Indian green chillies vary from mild to fiery and the only way to judge the heat is by tasting a tiny piece of the skin from the middle section ( keep some natural yoghurt handy as you need it ). When I eat a good, hot, spicy curry I always have it with a small, cold, bowl of natural yoghurt.

I hope you like my curry, I love experimenting with new ingredients. This curry is not usually made with spinach, but as I had some sitting in my fridge I thought I will add it to my curry. I don’t like waste, anyway who doesn’t like spinach, we all need iron and spinach is definitely the one to have. Sri Lanka is on my list of places to visit one day.

Let’s cook:

Print Recipe
Sri Lankan Chicken Curry
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Curry
Prep Time 15 mins
Cook Time 1 hour
Passive Time 3 hours
Servings
people
Ingredients
For the marinade:
for the curry:
Cuisine Curry
Prep Time 15 mins
Cook Time 1 hour
Passive Time 3 hours
Servings
people
Ingredients
For the marinade:
for the curry:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash the chicken then cut in half length ways. Add the marinade, mix well then keep in the fridge for 3 hours or over night for the best flavour.
  2. Using a Pestle & Mortar crush the cardamom, lemon grass, pepper corn, green chillies, ginger garlic paste and cinnamon, crush well then add the vinegar the the pate.
  3. Now the chicken has absorbed the marinade, using a deep pan, heat the coconut oil on a medium heat. Fry the chicken pieces until you see the liquid start to run, remove the chicken into a separate dish and keep warm.
  4. In the same pan in the same juice add the chopped onion and sweat for 8 minutes, add the crushed ingredient to the onion, fry for about 10 minutes, stirring all the time.
  5. Add the cinnamon stick, pandan leaves and curry leaves and fry for another 5 minutes.
  6. Add the chicken to the pan with the onions, mix well and bring to the boil then lower the heat and cook for 20 minutes.
  7. Add the spinach, water and coconut milk then bring to the boil for 2 minutes then lower the heat to medium, and simmer for 10 minutes, then turn off the heat.
  8. Serve with bread of your choice.
Recipe Notes

I like to use thighs as they have full of flavour.

You can use chicken thighs with bones if you like. I always say cooking meat the bone it taste better.

 

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