Sri Lankan Chicken Curry

This recipe is adapted from Happy and Harried (thanks!). It’s a super tasty spicy chicken curry. Essentially the spices are doubled, slightly simplified, and the coconut milk has been dropped.

Ingredients

For the marinade

900g boneless chicken thighs

1 tsp turmeric powder

1.5 tsp hot paprika

0.5 tsp sweet paprika

2 tsp “Ship” madras curry power

2 tsp freshly ground black pepper

3 tsp tamarind paste

1 tsp salt

For the curry

• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 cm square fresh ginger
• 6 cloves garlic, crushed & chopped
• 1 cinnamon stick
• 6 cloves
• 8 green cardamom pods
• 2 tsp hot paprika
• 3 tsp “Ship” madras curry powder
• 1 chopped tomato

Serves 4

Rub the the chicken pieces with all of the marinade ingredients. Set aside in the refrigerator for 20-30 minutes.

Heat the oil in a large pan. Add the onions, ginger and garlic. Sauté until the onions start to turn golden.

Lightly crush the whole spices using a mortar-pestle and add to the onions. Stir around for a few seconds. Then add the paprika and madras curry powder and sauté for one minute.

Add the marinated chicken pieces (with the marinade) and stir for 5 minutes. Once the chicken pieces are coated with the masala, add the chopped tomato, give it a quick stir and cover. Put in the oven at 180 degrees for 30 minute. Serve with naan bread. (In the picture we tried some spinach, chickpea and coconut, but that needs some work.)