Sri Lankan chicken curry
SERVES 4-6 PREP AND COOK TIME 1 HOUR
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.