Sri Lankan Chicken Curry

Step 1/6

• 1½ tbsp canola oil (for frying)
• ¼ tsp fenugreek seeds (optional)
• 10 leaves curry leaves

• cooking spoon
• nonstick pan

Heat canola oil and fry curry leaves and fenugreek seeds (optional) together until they start to brown.

Step 2/6

• 2 onions
• 2½ tsp garlic (grated)
• 2 tsp ginger (grated)

Add onions, garlic and ginger, and fry until the onion is soft and golden in colour.

Step 3/6

• 1 tsp ground turmeric
• 1 tsp chili powder
• 1 tbsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground fennel
• 2 tsp paprika
• 2 tsp salt
• 2 tbsp vinegar

Add turmeric, chili powder, ground coriander, ground cumin, ground fennel, paprika, salt and vinegar, and stir well.

Step 4/6

• 700 g chicken breasts

Add the chicken breast and stir over medium heat until the chicken is cooked with the spices.

Step 5/6

• 400 g canned crushed tomatoes
• 6 cardamom pods
• 1 cinnamon stick
• 1 stalk lemongrass

Add the canned tomatoes, cardamom pods, cinnamon stick and lemongrass, mix then cover and simmer over low heat for 40-50 minutes.

Step 6/6

• 250 ml coconut milk
• 500 ml rice

• pot

Add coconut milk and salt and/or lemon juice to taste. Serve with rice.