Sri Lankan Chicken & Vegetable Curry
(from anaissnaps’s recipe box)
Source: http://melbournefoodfiles.com/2011/09/12/sri-lankan-chicken-vegetable-curry/
Serves 6 peopleCategories: untried
Ingredients
- 2 tbsp vegetable oil
- 1/4 tsp fenugreek seeds
- 10 curry leaves
- 2 large onions, finely chopped
- 4-5 cloves garlic, finely chopped
- 2 tsp fresh ginger, finely grated
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp ground coriander
- 1/2 tsp ground fennel
- 1 tsp cumin
- 2 tsp paprika
- 2 tsp salt
- 2 tbsp vinegar
- 2 tomatoes, chopped
- 6 cardamom pods, bruised
- 1 stick cinnamon
- 1 stalk lemon grass, outer leaves removed and bashed with the reverse side of a knife
- 1.5kg chicken thigh cutlets, cut into 4cm cubes
- 1 cup thick coconut milk
- 1/2 cauliflower, cut into small florets
- 500g butternut pumpkin, peeled and seeds removed and cut into 2cm cubes
- 1/2 cup frozen or fresh peas
- fresh coriander, rice and yoghurt to serve
Directions
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In a large pan, heat oil and fry fenugreek and curry leaves until they start to brown, about 1 minute. Add onions, garlic and ginger and fry gently until onions are soft, about 5 minutes.
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Add turmeric, chilli, coriander, fennel, cumin, paprika, salt and vinegar and stir until fragrant, about 1 minute.
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Stir through tomatoes, cardamom, cinnamon stick and lemon grass. Add chicken and stir over medium heat until chicken is sealed and thoroughly coated with the spices. Cover and cook over a low heat for 40-50 minutes until the chicken is tender and the gravy has developed.
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Add coconut milk, cauliflower and pumpkin and cook uncovered until soft, about 10 minutes. Add peas and cook for a further 2 minutes until warmed through. Serve hot with coriander, rice and yoghurt.