Chicken curry

Chicken curry

Kukul mas

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
700g skinless chicken thighs, halved
2 tablespoons Sri lankan curry powder
2 teaspons salt
25g ghee or butter
1 onion, finely chopped
1 green chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
5cm ginger, finely chopped
1/2 stick lemongrass, finely chopped
1 tablespoon white malt vinegar
200ml coconut milk
1 tablespoon tomato puree
1/2 lime, juiced
1 bunch coriander, roughly chopped

Method

  1. Mix the chicken thighs with the curry powder and 1 tsp of the salt. Cover and leave to marinate in the fridge for 3 hours or overnight.
  2. Heat the ghee in a large saucepan on a medium heat, then add the onion, chilli, garlic, ginger and lemongrass and stir-fry for 10–12 minutes until evenly golden brown and soft.
  3. Add the marinated chicken and stir-fry for 2–3 minutes, then add 200ml water, the remaining salt and the vinegar. Bring to a very low simmer, then cover and cook for a further 30 minutes.
  4. Stir through the coconut milk and tomato purée and simmer, uncovered, for a further 10 minutes. Taste and season with more salt and the lime juice as needed. Sprinkle with the coriander before serving.
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