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6
Medium
By Jeffrey Alford and Naomi Duguid
Published 2005
Be sure to make this Sri Lankan curry with bone-in chicken. If you want to make life simpler, buy your chicken already cut up, or buy legs and breasts rather than cutting up a whole chicken. Not only do the bones give the curry more flavor, but it’s a pleasure to pick up the pieces with your fingers and to eat the curried meat from the bone.
The chicken pieces are rubbed with a spice paste and left to marinate briefly, then slow simmered with shallots and chiles in a sauce made smoo