Sri Lankan Chicken Curry
Preparation time
10 minutesCooking time
40 minutesServing time
Serves 8
Ingredients
- Spice Mix
- 2 tsp black peppercorns
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 1 tsp brown mustard seeds
- 2 green cardamon pods
- 1 stick cinnamon
- 2 tsp ground turmeric
- Curry
- 3 tbsp vegetable oil
- 1 brown onion, diced
- 2 tsp sea salt
- 4 cloves garlic, crushed or finely chopped
- 5cm piece of ginger finely grated
- 1 small green chilli, halved lengthways
- 1 stalk of lemongrass stem bruised
- 750g skinless chicken thigh fillets, each cut into 4 pieces
- 8 curry leaves
- 1 tbsp tamarind puree
- 1 cup FUGY Yogurt
- 1 tbsp lime juice
- 1 cup chicken stock
- Garnish
- Steamed rice to serve
- FUGY Yogurt
- Fresh herbs
Yogurt is a great substitute in curries. Replace coconut milk, coconut cream or cream with FUGY Yogurt to create a delicious creamy curry without the heaviness or calories of cream.
Method
STEP 1
To make the spice mix, lightly toast the whole spices in a dry pan over a medium heat until fragrant, then finely grind in a mortar or spice grinder, adding the ground turmeric.
STEP 2
To make the curry. Heat the oil in a heavy- based saucepan on a medium heat. Add onion and salt and cook for about 5 minutes until softened.
STEP 3
Add garlic, ginger and chilli and cook for a further 5 minutes. Add the ground spice mix and cook for another 5 minutes.
STEP 4
Add chicken, cooking for 2-3 minutes to coat in the spices. Add lemongrass, curry leaves, tamarind and simmer for 10 minutes. Bring to a gentle simmer, Add FUGY Yogurt, do not let curry boil.
STEP 5
Remove curry from the heat, cover and stand for 10 minutes.
STEP 6
Add lime juice to taste. Serve with steamed rice.
