Sri Lankan Chicken Curry

(Serves 4)

Ingredients

• 2 tablespoons oil
• 1 cinnamon stick
• 10 curry leaves
• 1 clove garlic, crushed
• 1 tsp ginger, chopped
• 1 cardamom pod
• 1 clove
• 2 onions, chopped
• 1 tsp paprika
• ½ tsp chilli powder
• ½  tsp ground turmeric
• 1 tsp mild curry powder
• 2 tbsps tomato paste
• 1 cup canned tomatoes
• 1 chicken cut into 8 pieces
• 5 cups chicken stock
• ½ cup coconut cream
• 1 tsp salt
• ½ tsp freshly ground black pepper
• ½ cup fresh coriander leaves, chopped

For the mild curry powder

• 30g coriander seeds
• 15g cumin seeds
• 10g fennel seeds

Place all seeds in a spice grinder and grind until very fine. Store in an airtight tin.

Method

Heat the oil in a large pan, and add the cinnamon, curry leaves, garlic, ginger, cardamom and clove and toss for about 1 minute. Add the onion and gently fry until golden brown. Add the paprika, chilli, turmeric curry powder, tomato paste, and tomatoes and cook for a further minute. Add the chicken and stir constantly over the heat for about 3-4 minutes until it is golden. Add the stock, and simmer until the chicken is tender and cooked through (about 15-20 minutes). Finally add the coconut milk, season to taste and simmer for a further minute or two. Garnish with the coriander leaves and serve with the milk rice.