Chicken curry in a hurry

Chicken curry in a hurry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

Ingredients

Quantity Ingredient
2 tablespoons oil
1 cinnamon stick
10 curry leaves
1 garlic clove, crushed
1 teaspoon ginger, chopped
1 cardamom pod, bruised
1 clove, bruised
2 onions, chopped
1 teaspoon sweet paprika
1/2 teaspoon chilli powder, (optional)
1/4 teaspoon ground turmeric
1 teaspoon * curry powder [rid:9617]
2 tablespoons tomato paste
1 cup tomatoes, chopped or canned
1 chicken, cut into 8–12 pieces
or 1kg chicken breast fillets or maryland fillets
5 cups water or chicken stock
1/2 cup coconut milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup coriander leaves, chopped

Method

  1. Heat oil in a pan over medium heat. Add the cinnamon, curry leaves, garlic, ginger, cardamom and clove and cook for 30 seconds without burning. Add the onion and sauté until golden brown – about 2 minutes.
  2. Add the paprika, chilli powder, turmeric, curry powder, tomato paste and tomatoes and cook for a further minute. Add the chicken and cook for 3 minutes, stirring until chicken is brown. Add water or chicken stock to cover the pieces. Cook until meat is tender – for breast this will be about 8 minutes. Add coconut milk and bring to the boil. Remove from heat, check seasoning and add salt and pepper to taste (you won’t need much salt if you used chicken stock).
  3. Serve sprinkled with chopped coriander and steamed rice.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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