Sri Lankan chicken curry

SERVES 4-6 PREP AND COOK TIME 1 HOUR

Australian Women’s Weekly NZ - - CONTENTS -

3 cloves gar­lic, peeled 2 large (400g) onions, halved 5cm piece fresh gin­ger, peeled, sliced 1.6kg chicken (see Julie’s tips) ¼ cup (60ml) ex­tra vir­gin olive oil 2 branches curry leaves, stripped 1 ta­ble­spoon curry pow­der 1 tea­spoon ground chill­ies 400g can crushed toma­toes 400ml can co­conut milk 1 ta­ble­spoon sugar 2 tea­spoons salt steamed rice or rice ver­mi­celli noo­dles, Asian greens and lime wedges, to serve

1 Place gar­lic, onion and gin­ger in the bowl of a food pro­ces­sor and process un­til fine. 2 Cut chicken into 10 pieces us­ing a heavy knife or kitchen scissors – two drum­sticks, two thighs, two wings and two half breasts on the bone cut cross­ways into half each. 3 Heat 1 ta­ble­spoon of the oil in a large, heavy-based enamel pan over medi­umhigh heat. Cook half the chicken pieces, skin-side down, un­til browned. Trans­fer to a bowl. Re­peat with an­other 1 ta­ble­spoon of the oil and the re­main­ing chicken. Trans­fer to the bowl. 4 Add re­main­ing oil, onion mix­ture and curry leaves; cook, stir­ring, un­til soft and fra­grant. Add the curry pow­der and chilli; cook, stir­ring, for 1 minute or un­til well com­bined. Re­turn chicken (ex­cept breast pieces) to pan along with any juices in the bowl. Add toma­toes, co­conut milk, sugar and salt; bring to the boil, then sim­mer over medium-low heat for 20 min­utes. Add the breast pieces; sim­mer for a fur­ther 10 min­utes or un­til chicken is cooked to the bone. Stir reg­u­larly so sauce does not burn on base of pan. Sea­son to taste. 5 Serve curry with steamed rice or rice ver­mi­celli noo­dles, Asian greens and lime wedges, if de­sired.

Suit­able to freeze. Not suit­able to mi­crowave.

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