Sri Lankan Chicken Curry

Step 1/6

• ¾ tbsp canola oil (for frying)
• ⅛ tsp fenugreek seeds (optional)
• 5 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

• 1 onions
• 1¼ tsp garlic (grated)
• 1 tsp ginger (grated)

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

Step 3/6

• ½ tsp ground turmeric
• ½ tsp chili powder
• ½ tbsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground fennel
• 1 tsp paprika
• 1 tsp salt
• 1 tbsp vinegar

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

Step 4/6

• 350 g chicken breasts

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

Step 5/6

• 200 g canned crushed tomatoes
• 3 cardamom pods
• ½ cinnamon stick
• ½ 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

• 125 ml coconut milk
• 250 ml rice

• pot

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