My recent trip to Sri Lanka was filled with food, people, culture, and lots of fun. And I snuck in a round of shopping for local ingredients too. I ate string hoppers, egg hoppers, crab, fish, prawn, lobster, watalapan, kiribath and so much more! I remember downing passion fruits like they were tequila shots.
Anyway, I made some chicken curry with the spices I brought back. It turned out really good and I’ll be experimenting more with my loot.
Ingredients:
Chicken – 500 gm on the bone, curry cut
Onion – 2 medium, sliced
Tomato – 2 medium, chopped
Ginger – thumb sized, minced
Garlic – 5-6 cloves, minced
Cinnamon – 1 stick
Sri Lankan roasted curry powder – 2 tbsp
Turmeric – 1/2 tsp
Chilli powder – 1 tsp
Coconut milk – 200 ml
Sri Lankan Goraka paste – 1/2 tsp dissolved in water
Kithul treacle – 2 tsp
Sri Lankan coconut water vinegar – 2 tbsp
Coconut oil – 2 tbsp
Curry leaves – 2 sprigs
Salt to taste
Method:
Heat the oil and add the cinnamon stick.
Tip the onions in and saute till browned.
Add the tomatoes and a splash of water.
Let this cook down for 10-15 mins, till the tomatoes have cooked down.
Add the roasted curry powder, turmeric, and chilli powder with some salt.
Saute for 2 mins to cook off the spices.
Add the goraka, treacle and vinegar. Mix well.
Now add the chicken pieces and mix well.
Add half the coconut milk and half of the curry leaves with a splash of water. Add salt.
Cover and cook on low flame for 20-25 mins till the chicken is cooked.
Add the remaining coconut milk and curry leaves.
Simmer for another 5 mins.
Serve with rice!