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Sri Lankan Chicken Curry

2

September 18, 2015 by marksetchfield

IMG_2971Serves 2, prep time 15 minutes, cooking time 20 minutes

INGREDIENTS
1 roughly chopped red onion
4 chopped garlic cloves
6 5cm strips of fresh pandan leaves
1 tsp of crushed cardamom
6 sticks of cinnamon whole
2 large chicken breasts, cubed
1 tsp of salt
2 chopped fresh tomatoes
2 tsp curry powder
1 tsp turmeric
1 tsp chilli powder
1 tin of coconut milk

IMG_2920

METHOD
Heat the oil in a large pan add the onion and garlic, break in the pandan leaves then add cinnamon sticks, followed by the crushed cardamom and stir. Next add chicken and brown, making sure the meat is coated with the spices and onion. Add salt. Next add the chopped tomatoes, curry powder, turmeric and chilli powder and stir. Finally add the coconut milk, cover and simmer for ten minutes. Serve with some steamed rice.

Screen Shot 2015-09-18 at 09.39.58

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2 thoughts on “Sri Lankan Chicken Curry

  1. […] METHOD Heat the oil in a large pan add the onion and garlic, break in the pandan leaves then add cinnamon sticks, followed by the crushed cardamom and stir. Next add chicken and brown, making sure the meat is coated with the spices and onion. Add salt. Next add the chopped tomatoes, curry powder, turmeric and chilli powder and stir. Finally add the coconut milk, cover and simmer for ten minutes. Click the link. […]

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