Sri Lankan Chicken Curry

This recipe is fabulous for introducing children to spice. Reduce the amount of chilli to half a teaspoon and serve it with a generous amount of rice and other palate soothing accompaniments.  If nothing else a cold glass of milk helps.

The children at Piper and Holland's school love it, there are very few nay sayers if ever it is on offer.   

Ingredients

1.5 kg chicken pieces or thigh fillets - chicken chops are good too

3 tablespoons ghee or oil

¼ teaspoon fenugreek seeds (optional)

10 curry leaves

2 large onions, finely chopped

2 – 2 ½ teaspoons finely chopped garlic

2 teaspoons finely grated ginger

1 teaspoon turmeric

1 teaspoon chilli powder (optional) more less to adjust how hot

1 tablespoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground fennel

2 teaspoons sweet paprika - not hot

2 teaspoons salt

2 tablespoons brown vinegar

2 tomatoes, peeled and chopped or one can of diced tomatoes

6 Cardamom pods

1 Cinnamon stick

1 stem of fresh lemon grass or 2 strips lemon rind

1 cup coconut cream (optional) – I would only add this if curry was too hot or if I wanted it to be richer than it usually is.

Method

Heat ghee/oil and fry fenugreek and curry leaves until they start to brown. Add onions, garlic and ginger and fry until onions are soft and golden.  Add spices; turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir until spices become aromatic.  Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.  Add tomatoes, whole spices and lemon grass and cook, covered over low heat 40 – 50 minutes (less time for thigh fillets). 

Add coconut cream and taste.  If desired add more salt and a squeeze of lemon juice.  Do not cover after adding coconut cream.

Serve with rice and accompaniments. 

Add extra chilli to taste if a hot curry is desired.              Enjoy!