SRI LANKAN CHICKEN CURRY
SERVES 4-6 / PREPARATION AND COOKING: 1 HR
3 cloves garlic, peeled
2 large brown onions, halved 5cm piece fresh ginger, peeled, sliced
1,6kg whole chicken (see tip)
60ml (¼c) extra virgin olive oil 2 sprigs curry leaves, stripped 15ml (1T) curry powder
5ml (1t) ground chillies
1 can (400g) crushed tomatoes 1 can (400g) coconut milk 15ml (1T) sugar 10ml (2t) salt
TO SERVE
250ml (1c) steamed rice OR rice vermicelli noodles bok choy lime wedges
1 Place the garlic, onions and ginger in the bowl of a food processor and process until fine.
2 Cut the chicken into 10 pieces using a heavy knife or kitchen scissors
– 2 drumsticks, 2 thighs, 2 wings and 2 half breasts (on the bone cut crossways into half each).
3 Heat 15ml (1T) oil in a large, heavybased enamel pan over medium- high heat. Cook half the chicken pieces, skin side down, until browned. Transfer to a bowl. Repeat with another 15ml (1T) oil and the remaining chicken. Transfer to the bowl.
4 Add the remaining oil, onion mixture and curry leaves to the pan. Cook, stirring, until soft and fragrant. Add the curry powder and ground chillies. Cook, stirring, for 1 minute or until well combined. Return the chicken (except the breast pieces) to the pan along with any juices in the bowl. Add the tomatoes, coconut milk, sugar and salt.
5 Bring to the boil, then simmer over medium-low heat for 20 minutes. Add the breast pieces and simmer for another 10 minutes or until the chicken is cooked to the bone. Stir regularly so the sauce does not stick to the base of the pan.
6 To serve Serve the curry with the steamed rice or rice vermicelli noodles, bok choy and lime wedges.