Sri Lankan Chicken Curry

Ingredients list for Sri Lankan Chicken Curry

• 750 grams Chicken curry cuts on the bon e
• 3 tablespoons Coconut oil
• 1 teaspoon Fenugreek seeds (methi dana)
• 2 inches Cinnamon broken into small pieces
• 3-4 Green cardamoms
• 8-10 Curry leaves
• 1 inch Ginger chopped
• 1 tablespoon Garlic finely chopped
• 1 Large onion finely chopped
• 1 Lemon grass stalk sliced
• 2-3 Green chillies chopped
• 1 Medium tomato chopped
• to taste Salt
• 1 1/2 teaspoons Red chilli powder
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Coriander powder
• 1 teaspoon Fennel seeds (saunf)
• 1 tablespoon Lemon juice
• 3/4 cup Coconut milk
• to garnish Fresh coriander sprig

Method

1. Heat coconut oil in a non-stick wok, add fenugreek seeds, cinnamon, green cardamoms, curry leaves, ginger and garlic, mix well and sauté for 2-3 minutes.
2. Add onion, mix and sauté till translucent. Add lemon grass and green chillies and sauté for 1-2 minutes.
3. Add tomato and salt, mix and sauté till the tomato is pulpy.
4. Add red chilli powder, turmeric powder, coriander powder and fennel seeds, mix well, cover and cook for 2-3 minutes
5. Add chicken and sauté on high heat for 1-2 minutes. Add 1½ cups water and mix well. Add salt, mix, cover and cook for 10-15 minutes.
6. Add lemon juice and mix well. Add coconut milk, mix well and cook for 1 minute or till the mixture comes to a boil.
7. Take the pan off the heat, transfer into a serving bowl, garnish with coriander sprigs and serve hot.