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- Cuisine: Sri Lankan
Classic chicken curry full of flavour that’s best when using chicken on the bone.
Ingredients
1.5kg chicken thigh cutlets
2 tbsp ghee or vegetable oil
¼ tsp fenugreek seeds
10 curry leaves
2 large onions, finely chopped
4-5 cloves garlic, finely chopped
2 tsp fresh ginger, finely grated
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp ground coriander
½ tsp ground fennel
1 tsp cumin
2 tsp paprika
2 tsp salt
2 tbsp vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemon grass
1 pandan leaf
1 cup thick coconut milk
Preparation
Heat ghee and fry fenugreek and curry leaves until they start to brown.
Add onions, garlic and ginger and fry gently until onions are quite soft and transparent.
Add turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir well.
Add tomatoes, whole spices and lemon grass.
Add chicken and stir over medium heat until chicken is thoroughly coated with spices. Cook, covered, over low heat for 40 to 50 minutes.
Add coconut milk, taste and add more salt and a squeeze of lemon juice if desired.
Do not cover after adding coconut milk.
Serve with stringhoppers or rice and coconut sambol.
Sri Lankan Restaurants
Displaying 10 of 20 Sri Lankan Restaurants.
| Restaurant | Suburb | |
| 1. | Araliya | Hawthorn |
| 2. | Blue Elephant | Pennant Hills |
| 3. | Radio Cairo | Cremorne |
| 4. | Annalakshmi on the Swan | Perth |
| 5. | 7 Spices | Applecross |
| 6. | Woodapple | Hampton |
| 7. | Tas Ceylon | Lenah Valley |
| 8. | Banana Leaf | City |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville |
| 10. | Flavour of Ceylon | Parramatta |
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