Coriander Seed, Cumin Seed, Fenugreek Seed, Turmeric, Chilli Powder, Green Cardamom Seed.
This Sri Lankan chicken curry is a medium heat and an old time favourite. Traditionally cooked with chicken and coconut milk.
Sri Lankan Chicken Curry
Ingredients - 1 cup coconut cream, 1kg chicken pieces, 50g ghee/oil, 2 medium onions diced, 3 cloves garlic, 2 tbsp fresh root ginger diced, 2 tbsp vinegar (optional), 1 tsp salt, 1 small tin tomato (420g) 1 tsp lemon rind/lemon grass, 2 level tbsp Sri Lanka Chicken Curry Masala, salt to taste.
Method - Heat the oil in a pan, add the onions, ginger and garlic. Fry until the onions are soft. Add the Sri Lanka Chicken Curry Blend and fry for 2 minutes. Add the chicken and turn well to coat in the curry blend mix and seal the meat well. Add the salt, vinegar, tomatoes and lemon grass and mix well. Add the coconut milk and bring to the boil. Reduceing the heat to low, cover the pan and simmer for 30 minutes or until the chicken is cooked and tender. Reduce the liquid to the desired consistency.