Sri Lankan Chicken Curry
This recipe is inspired by a holiday to Sri Lanka a few years ago. A kind man named Leslie gave us a tour of the South of the Island where we stayed in various guest houses, hotels and campsites. We ate some really amazing food, as well as drinking some of the nicest tea I’ve ever had!
We were served a curry very similar to this while staying at a tea plantation deep in the jungle. It was simple and delicious and goes very well with my recipe for Brinjal. If only I had a king coconut to go with it!
- 25g ghee, clarified butter or butter
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 red or chillies, seeds removed and cut into fine strips
- 1 tbsp coriander seeds, crushed
- 1 tsp turmeric
- 250g chicken breasts or goujons, cut into bite sized pieces
- 1 tin coconut milk
- 25g creamed coconut
- 2 tbsp lemon juice
Melt the ghee in a frying pan over a medium heat. Add the onion, garlic, chillies coriander seeds and turmeric and fry for 5 minutes, or until the onions start to brown.
Add the chicken and cook until it turns white. Add the coconut milk and bring to the boil, then turn down the heat and gently simmer with the lid on for around 30 minutes.
Turn the heat up and remove the lid. Add the creamed coconut and lemon juice and allow the sauce to reduce, stirring occasionally. Season with salt and pepper to taste.
Serve with simple boiled rice and Brinjal.
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