Sri Lankan Chicken Curry
SRI LANKAN CHICKEN CURRY
THIS IS AN EASY FAMILY FAVOURITE OF OURS THAT PACKS FLAVOUR AND CAN EASILY BE TWEAKED FOR EVERYONES SPICE LEVELS
Serves 4
INGREDIENTS
700g boneless skinless chicken thighs cut into pieces
1 onion diced
4 garlic cloves minced
1inch fresh garlic grated
3 tomato’s quartered
1 can coconut milk
200ml chicken stock
METHOD
- In a hot pan cooked your onions until softened the add the garlic and ginger
- After a few minutes add the tomato quarters and cook them until they soften and let out their juices
- Add a generous sprinkle of Sri Lankan rub and mix to coat all the veg.
- Pour in your tin of coconut milk and stock and give it all a good stir
- Once it has come to a boil taste and add more rub if necessary and add your chicken pieces give a good stir and cover the pan and turn heat to low.
- After 20 mins your chicken should be well on its way to being cooked (75c) remove lid and bring to a simmer to thicken the sauce, use cornflour if necessary to thicken quicker.
- Serve with rice and or naan breads and enjoy