Sri Lankan chicken curry
“The smooth coconut milk blends well with the hit of the blended spices to create a delicious flavoursome meal”
SERVES 4 INGREDIENTS
2 onions, sliced
3 garlic cloves
1 green chilli, sliced
1 tbsp Sri Lankan curry powder blend ½ tsp turmeric
400g deboned chicken thighs, skinless
2 red peppers, sliced
1 courgette, diced
200ml coconut milk
1 tsp white wine vinegar
100ml hot water
1 tbsp coconut oil Coriander leaves, to garnish Toasted coconut flakes, to garnish
1 To make the curry, heat the coconut oil in a large saucepan, add the onions and sauté for about 4 minutes, browning slightly. Add the garlic and green chilli and Sri Lankan curry powder. Stir well and cook on a low heat for about 2 minutes.
2 Add the turmeric and chicken thighs, toss well and leave to brown slightly, turning over. Next, add red peppers and diced courgette followed by the coconut milk. Leave to simmer slowly for 10 minutes before adding the vinegar and hot water.
3 Simmer, stirring, from time to time, for a further 8 to 9 minutes or until the thighs are fully cooked. Check the seasoning, add a little salt and freshly ground black pepper if needed. Garnish with coriander leaves and toasted coconut flakes. Serve with fragrant cinnamon rice.