Ceylon Curry

Name: Ceylon Curry
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Sri Lankan
Ingredients: 1 tbsp coconut or groundnut oil; 1 tbsp coconut or groundnut oil; 1 onion, sliced; 2 star anise; 12 fresh curry leaves; 200 ml water; 2 limes and fresh coriander, to serve; 2 limes and fresh coriander, to serve; 800 g chicken breasts, cut into chunks; 800 g mixed chopped vegetables (sweet potato, carrot, courgette and aubergine all work well) + 400 g tinned chickpeas; 800 g mixed chopped vegetables (sweet potato, carrot, courgette and aubergine all work well) + 400 g tinned chickpeas; 800 g mixed chopped vegetables (sweet potato, carrot, courgette and aubergine all work well) + 400 g tinned chickpeas; 800 g mixed chopped vegetables (sweet potato, carrot, courgette and aubergine all work well) + 400 g tinned chickpeas; 800 g mixed chopped vegetables (sweet potato, carrot, courgette and aubergine all work well) + 400 g tinned chickpeas; 800 g mixed chopped vegetables (sweet potato, carrot, courgette and aubergine all work well) + 400 g tinned chickpeas; 800 g raw prawns; 400 ml passata; 50 g coconut cream or creamed coconut from a block; 50 g coconut cream or creamed coconut from a block; 5 cm fresh ginger, peeled; 5 cloves of garlic, peeled; 1 red chilli (deseed for less heat); 2 tbsp desiccated coconut; 2 tbsp tomato purée; 1 tbsp brown sugar; 1 tsp ground cinnamon; 1 tsp ground cardamom; 1 tbsp garam masala; 1 tsp salt; ½ tsp chilli powder

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

We order this Sri Lankan curry so regularly from a wonderful local restaurant that it was in my interests to create my own make at home version. Cooking it in the oven gives the sauce a richer, more authentic flavour but it can be cooked on the hob.

Ingredients

1 tbsp coconut or groundnut oil
1 onion, sliced
2

Asia
Sri Lanka
Main course
Gluten-free

Method

Whizz the paste ingredients together in a blender. Heat the oil in an ovenproof pan. Add the sliced onion, star anise and curry leaves.

Once the onion has started to take on some colour, add the paste. Give the mixture a stir before adding the chicken or vegetables and chickpeas. Stir again, add the water and bring to a simmer.

Cover the pan with a lid and put in the