Sri Lankan Chicken Curry

Serving Size : 4

 
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Ingredients

  • 2 tablespoons olive oil

  • 4 skinless, boneless chicken thighs

  • 2 onions - thinly sliced

  • 2 cloves garlic – crushed

  • 1 x 3cm piece of fresh ginger

  • 2 teaspoons curry powder

  • 3 teaspoons black mustard seeds

  • 1 teaspoon turmeric

  • Juice of one lemon

  • 1 x 425 ml can coconut milk

  • 1 x 425 gram tin of chopped tomatoes

  • ½ cup shredded or thread coconut

  • 1 tablespoon coconut or brown sugar

Method

  1. Slice the onions

  2. Peel and crush the garlic

  3. Grate the ginger

  4. Trim and cut the chicken into slices about 7-8mm thick

  5. Heat the oil in a large deep pan or casserole dish and cook the onions with a little salt until they are clear

  6. Add the garlic, ginger, curry powder, mustard seeds and turmeric along with a dash of the coconut milk

  7. Combine well and continue to cook over a medium heat for 2-3 minutes

  8. Add the remaining coconut milk, thread coconut, chopped tomatoes, lemon juice and sugar and bring the mixture to the boil.

  9. Turn back heat so it is at a simmer

  10. Add the sliced chicken and continue to cook at a simmer for about 10-15 minutes or until the chicken is cooked through and the sauce has reduced.

  11. Serve over rice and garnish with your choice of coriander, cashew nuts and thread coconut.

 
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