Chicken curry

A Sri Lankan mild chicken curry, similar to a chicken korma.

Information

Type

curry

Total time

1 hour 30 minutes

Yield

Serves 4 people

Ingredients

• 1 tbsp ghee
• 3–6 cardamom pods
• 1 tbsp garlic
• 1 tbsp ginger
• 1 cassia/cinnamon stick
• chilli
• curry powder
• 2 chicken breasts
• 0.5 tsp salt
• 1 onion
• 1 lemon grass stalk
• 1 tbsp light soy sauce
• 4 tbsp coconut milk

Instructions

1. Finely chop the garlic and ginger.
2. Add ghee, cardamom, garlic, ginger and cassia/cinnamon to a pot on low heat.
3. Once the spices start frying off, add chilli (to taste) and curry powder.
4. Once the spices are fried, add chicken and salt. Stir to coat chicken in spices, then cover and let it cook until the chicken is almost done.
5. Slice the onions into rings.
6. Add the onions, lemon grass and soy sauce to the pot, cover again and cook until onions are almost done.
7. Add the coconut milk and let it cook until it starts to thicken.
8. Serve with naan or rice.

Author

Ekaterina Gerasimova

Published

24th April 2011