Hi, Ray here again.
The holiday season is well and truly out of the way so it’s time to pick up my favourite Sunday activity of cooking another curry. The Curry Focus website had a relatively new recipe for Sri Lanka Chicken Curry which looked pretty simple, despite the long list of ingredients.
There were only going to be 4 of us for dinner. With the usual 2 extra portions needed for Monday night’s dinner, I decided that 1.5kg (3 lbs) of chicken was an overly generous amount of food so only bought 1kg (2 lbs) of chicken.
Jointing a chicken looked a bit of an ordeal because I’m a bit accident prone with sharp knives (the local emergency clinic and hospital have seen me recently). So I decided to buy a pack of chicken thighs – they would be ideal.
I needed a couple of spices (and the curry leaves) and got them from my usual Indian shop, along with a pack of frozen paratha that “accidentally” fell into my shopping basket.
Preparation time arrived and I peeled and chopped the onion and garlic and grated the ginger root.
I set up some plates with most of the ingredients – one plate held the onion, garlic and ginger – a second plate had the turmeric, chilli powder, coriander, cumin, fennel, paprika and salt (an egg cup was set up with this plate with the vinegar) – a third plate had the tomatoes, cardamom pods and lemon rind. All very organised.
After this, the cooking was a breeze.
On went the oil and in went the fennel and curry leaves for a stir-fry.
When the curry leaves started to go brown, I added the ingredients from the plate with the onions and stir fried for 5 minutes.
Then I added the ingredients from the plate with the turmeric and tipped in the egg cup of vinegar. I mixed everything up really well and did another stir-fry for a minute.
Then in went the chicken and I made sure the chicken was well covered in the spice mixture.
Then in went the ingredients from the plate with the tomatoes and this was mixed in well.
The mixture looked pretty dry so I added half a cup of boiling water to make sure that the curry didn’t stick to the pan.
Then I let the chicken cook in the covered frying pan and stirred every few minutes.
After 30 minutes I started off the rice in the microwave.
After 45 minutes of cooking, I added the coconut milk and lemon juice and cooked the curry for a further 5 minutes without the pan cover, to let the sauce reduce and thicken. During this time I quickly heated up the paratha.
It all came together at the same time I served the curry on a bed of rice along with a plate of paratha for the dinner guests.
The curry was delicious. It wasn’t too spicy and had a wonderful blend of spices and coconut.
Overall, the curry rated an excellent 8 out of 10.
This is another curry to add to the list of curries to cook again (it’s getting to be a long list).