Sri Lankan Chicken Curry

In 2009, Maeve O’Meara and her camera team from SBS Food Safari visited Charmaine at her home, where she cooked her famous Sri Lankan Chicken Curry.

https://www.sbs.com.au/food/recipes/food-safaris-chicken-curry

Serves: 6

Ingredients:

1.5k chicken or pieces

3 tablespoon fenugreek seeds

a sprig of fresh curry leaves

2 large onions, chopped

3 teaspoons chopped garlic

3 teaspoons grated ginger

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon ground cummin

1 teaspoon ground funnel

2 teaspoons paprika

1 teaspoon salt

2 tablespoons vinegar or lemon juice

6 cardamom pods, bruised

1 cinnamon quill

2 tomatoes, peeled and chopped

1 stem of lemongrass, whole, bruised

250 ml thick coconut cream

Method:

Heat the oil and fry the fenugreek seeds and curry leaves until they start to “pop”. Add the onions, garlic, and ginger and fry on a medium heat until the onions are tender and golden. Add the other ground spices, salt and vinegar. Stir well.

Add the chicken (pieces) and stir over a medium heat until the chicken is well coated with spices. Add tomatoes, whole spices, and lemongrass. Cover and cook on slow heat for about 1 and ½ hours. Add the coconut cream and a little lemon juice if needed. Remove the whole spices and lemongrass. Serve with coconut rice and accompaniments.