Kurt's Chicken Curry (This is a recipe from Sri Lanka)

Curry Ingredients	
	
8 Chicken thighs or equivalent	
Bay or curry leaves 1 tsp Salt
Black Pepper to taste
2 tsp curry powder (Bolsts) or 4 tsp Coriander (ignore next line if you choose this)
2 tsp ground Coriander 1 tsp ground Cumin
1 tsp Garam Masala 1 tsp Turmeric 1 tsp Fenugreek
2 tsp finely grated fresh Ginger 5 cloves of fresh Garlic crushed
1 stick of cinnamon
Fresh Chillies (as many as you can stand)
½ Tin of tomatoes (plain chopped)
¾ Tin of Coconut Milk
1 Large Onion (chopped as you like)
2 tsp Lemon or Lime juice
1 tablespoon of fresh Coriander (optional)

Mint Dip Ingredients (for Poppadoms)

500ml Greek Yoghurt 3 tsp Mint Sauce
Juice of 1 Lemon  1  Cucumber chopped

Method for Curry

Fry Bay leaves in 3 tablespoons of Ground Nut Oil until brown
Add onion and fry for 3 minutes
Add garlic, chilli and ginger and fry for another 3 minutes
Mix ground Coriander, Cumin, Turmeric, Fenugreek, Garam Masala with water to a paste
Add paste to pan with the rest of the ingredients  (keep them separate) and fry until cooked
 (IMPORTANT - THIS MUST BE COOKED PROPERLY BEFORE CONTINUING)
When the paste starts sticking to the pan, move it around, slight burning doesn't matter.  
Scrape the burned bits off the bottom of the pan.
When the above is cooked, add the chicken and coat the pieces in spices to seal them.  Fry for 4-5 minutes
Add tomatoes and cinnamon and cook on a low temperature for 35 minutes with the lid on
Remove the lid and add the Coconut Milk
Cook for another 20 minutes with the lid on (reduce time if necessary)
5 minutes before the end, add the fresh Coriander (optional)

Add the Lemon or Lime juice to taste
Serve with Popadoms  boiled rice or chupatties

Submitted by Kurt Warman

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