Fragrant with spices and curry leaves, Sri Lankan curries are an all-time favourite for lunch and dinner
Ingredients
1 kg chicken – cut into pieces
¼ cup grated coconut – roasted till golden brown
½ cup thick coconut milk
1 cup thin coconut milk
2 tbsp coconut oil
4 cardamom pods
2 cinnamon sticks
2 sprigs curry leaves
1tbsp ginger garlic paste
1 large onion – thinly sliced
1 pandan leaf
1tbsp coriander powder
1tsp turmeric powder
1tsp chilli powder
½tsp fennel powder
1tsp cumin powder
1 large tomato – chopped
¼tsp garam masala powder
Salt, to taste
Method
Pound the roasted coconut using a mortar and pestle till it becomes pasty and releases oil. Heat oil, preferably in an earthern pot, fry the cardamom and cinnamon briefly. Add the ginger garlic paste and curry leaves and fry till it releases a nice aroma. Add the onions and fry till golden brown. Add the powders and saute till roasted. Then, add the chicken along with some salt and toss. Add the tomatoes and roasted coconut paste and cook for five minutes. Add the thin coconut milk and cook till the chicken is tender. Add the thick coconut milk and garam masala and immediately switch off. Allow the curry to rest for flavours to develop. Serve hot.
