Sri Lankan chicken curry

RTÉ Guide - - Kitchen -

“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

METHOD

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.

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