Family chicken curry

Family chicken curry

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I love discovering the food of new cultures – especially when it’s cooked for you! When we moved to Brisbane, we were introduced to some friends of friends. Ivor is Sri Lankan and his wife, Leigh, has learnt to cook the most amazing Sri Lankan dishes. Thankfully, she has allowed me to share one of her simple yet delicious curries with you.

I think the key to cracking these recipes is sourcing the spices – look for a good Indian or Sri Lankan food store. You can buy the curry powder already roasted. The pandanus leaf is optional, but boy does it make a difference!

Ingredients

Quantity Ingredient
1 x 1.8kg chicken, cut into 14 pieces
4 fresh curry leaves
3 stems lemongrass, bruised
4 pieces pandanus leaf, (optional)
2 level teaspoons roasted curry powder
1 level teaspoon paprika
3 green cardamom pods, crushed
3 garlic cloves, chopped
2 tablespoons chopped ginger
1 onion, finely diced
1/2 cinnamon stick
1/4 teaspoon ground turmeric
1 level teaspoon table salt
1/4 cup white vinegar
1/2 cup coconut milk

Method

  1. Place all the ingredients except the coconut milk in a cold heavy-bottomed saucepan. Give it a good stir so all the pieces of chicken are well coated. Set aside for a few hours or for best results leave it overnight in the fridge.
  2. When ready to cook, stir in 1 cup of water. Cover the saucepan and cook the curry over low heat for up to 1½ hours, stirring occasionally, until the chicken is white and cooked through. When cooked, add the coconut milk. Stir gently while it heats to almost boiling.
  3. Turn off the heat and allow to stand for 10 minutes, covered, until ready to serve.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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