Friday, 10 June 2011

Sri Lankan Chicken Curry

This is a basic chicken curry recipe that I got from Indian curry recipes online.  I have adapted it a bit to suit me.  It turned out really well.  I will definitely make it again.

You will need

4 to 5 single chicken breasts (sliced and salted)
2 large onions
5 cloves of garlic
4 cm chunk of fresh ginger
1 large red pepper
1/2 tin of tomato puree
3 to 4 tablespoons of Sri lankan curry blend
1 tablespoon of dried fenugreek leaves
Salt to taste

I used my wok to cook this in.  First of all chop up the onions, garlic, ginger and pepper and cook down until translucent.  Don't forget to add a little salt.

Let it cool down and then whiz in the food processor.

Add some more oil to the pan and put back the onion mixture and cook  again for a few minutes on low heat.

Then add your spice blend and mix and cook further for a couple of minutes.  It shouldn't stick.

Add your tomato puree, 1/2 cup of water or more for desired consistency and then add your raw chicken.  Cook it gently as not to over do it, you can have tender chicken breast if you just heat through to just done.  It will keep on cooking in the hot sauce even off the stove.

I know this looks like grass clippings on top, but once the dried fenugreek leaves are mixed in, it adds another depth of flavor.
We had the curry with basmati rice, raita and naan bread.

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