Sri Lankan Curry

Name: Sri Lankan Curry
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 3 garlic cloves, chopped; thumbsized piece of fresh ginger, peeled and very finely chopped; 2 or 3 curry leaves; 1 large onion, finely chopped; 3 tablespoons ghee or vegetable oil; ¼ teaspoon fenugreek seeds; 225 ml (8 fl oz) coconut milk; 1 teaspoon turmeric; 1 tablespoon lime juice; 1.5 kg (3 lb 5 oz) chicken; 1 cinnamon stick; 6 cardamom pods; 2 ripe tomatoes, peeled and chopped, or 200 g (7 oz) tin chopped tomatoes; 1 tablespoon ground coriander; 2 teaspoons chilli powder; 1 teaspoon brown sugar; 2 tablespoons vinegar; salt; 1 teaspoon ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

When I went to Sri Lanka, which was probably still called Ceylon then, it was extremely beautiful and had lovely food. This is a dish that can also be made with king prawns, but adjust the timing accordingly.

Ingredients

1.5 kg (3 lb 5 oz) chicken
3

Asia
Sri Lanka
Ceylon
Main course
Gluten-free

Method

Cut the chicken into pieces. Heat the ghee or oil in a heavy casserole and fry the fenugreek seeds and curry leaves until the seeds start to pop. Add the onion, garlic and ginger and fry gently until the onion is golden. Add the turmeric, chilli, coriander and cumin and stir well. Sprinkle in the salt and vinegar, then add the sugar and stir in gently over a low heat, making sure it doesn’t cat