Sri Lankan Chicken Curry

Serving Size : 4

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.