Sri Lankan Chicken Curry

Warming, with a little kick of spice

Perfect for cold nights

photo 3 (1)

Ingredients for 4

  • Oil
  • 1 cinnamon stick
  • 10 cardamom pods
  • 10 cloves
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 50g root ginger (peeled, diced)
  • 2 tbsp curry powder (I used medium)
  • 1 tsp turmeric
  • 400g chopped tomatoes
  • 400ml coconut milk
  • 2 tbsp light brown sugar
  • 1 chilli (more if you like spice)
  • 250ml coconut cream
  • 500g chicken thigh, cooked
  • Lime juice
  • Coriander

The method:

  1. Heat the oil and add the cinnamon stick, cardamom pods, and cloves and leave them to release their flavours. Add the onions are fry for about 5 minutes.
  2. Add the garlic and ginger, curry powder, turmeric and fry gently.
  3. Add the tomatoes, coconut milk, sugar, chilli and cover with a lid. Simmer for around 20 minutes.
  4. Uncover, add the coconut cream, cooked chicken and simmer until the chicken is hot. Add the lime juice and coriander to serve.
  5. Serve with rice of your choosing ( i used spinach and carrot rice)

photo 1 (4)

Adapted from the Sainsbury’s Magazine

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