Sri Lankin Chicken Curry

Sri Lankin Chicken Curry

I had a curry similar to this at a friends house, that was cooked by her Sri Lankin house keeper, it was so good that I went home and tried to replicate it. I know there is alot of ingredients, but it really is easy to make.This is my take on this national dish. I serve it with basmati rice and roti bread.


Ingredients

1.5kg boneless chicken thigh fillets cut into bite sized pieces
2 tbs oil
12 curry leaves
1/4 teas fenugreek seeds
6 cloves garlic
2 large onions sliced
2 tbs fresh ginger grated
1 1/2 teas turmeric powder
1/2 teas fennel seeds
1 1/2 tbs coriander powder
1/2 teas chilli powder
2 teas salt
1 teas cumin powder
2 teas paprika
3 tbs vinegar
3 tomatoes chopped
5 cardamom pods crushed
1 stick cinnamon
1 stalk lemon grass
1/2 cup water
400gm tin coconut mils
3 tbs coriander roots finely chopped


Directions

Heat oil in a heavy, wide based pot add curry leaves and fenugreek seeds until they start to brown.
Add onions, crushed garlic and ginger and saute for 10 minutes or until they are soft.
Add the turmeric, chill, coriander, fennel seeds, cumin, salt, paprika and the vinegar stir well.
Add the tomatoes, water, lemon grass and whole spices.
Add the chicken and the coconut milk and cook over a low heat for 50 minutes to 1 hour.
Serve with lemon wedges and extra coriander.


Curry leaves usually come in a big bag, I freeze what I don't need.