sri-lankan-chicken-curry

🥘 Ingredients

• vegetable oil ¼ cup
• fennel seeds 1 tsp
• cardamom pods 6
• cloves 2
• cinnamon stick 1
• curry leaves 20
• garlic 4 cloves
• ginger 2 cm
• brown onion 1
• ground cumin 2 tsp
• ground coriander 2 tsp
• black pepper 1 tsp
• turmeric 2 tsp
• chilli powder 1 tsp
• chicken thigh 800 grams
• salt 1 tsp
• tomatoes 2
• fresh chilli 2
• coconut cream 200 ml
• water ½ cup
• lime 2

1. 1

   Heat a large saucepan over medium heat and add the vegetable oil , fennel seeds , cardamom pods , cloves and cinnamon stick . Fry for about 1 minute, then add the curry leaves .
2. 2

   Add the chopped garlic , grated ginger and diced brown onion and fry for about 4 minutes until fragrant and the onion starts to brown.
3. 3

   Add the ground cumin , ground coriander , black pepper , turmeric and chilli powder (if using) and stir well.
4. 4

   Add the chicken thigh , salt , roughly chopped tomatoes and fresh chilli (if using) and stir well.
5. 5

   Add the coconut cream and water .
6. 6

   Simmer for about 10 minutes until the chicken is cooked through.
7. 7

   Stir through the lime juice and serve.