Sri Lankan Chicken Curry

Ingredients list for Sri Lankan Chicken Curry

• 750 grams Chicken on bone, cut into pieces
• 2-3 tablespoons Oil
• 1/2 teaspoon Fenugreek seeds (methi dana)
• 1 inch Cinnamon
• 4 Green cardamoms
• 6-7 Curry leaves
• 1 tablespoon Garlic chopped
• 1 inch Ginger finely chopped
• 2 medium Onions finely chopped
• 3 Green chillies
• 2 medium Tomatoes finely chopped
• 2 tablespoons Ghee
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 2 teaspoons Coriander powder
• 1 teaspoon Fennel seeds (saunf)
• to taste Salt
• 4 x 3 inches Lemon grass
• 1 tablespoon Lemon juice
• 1/2 cup Coconut milk

Method

1. Heat oil in a non-stick pan. Add fenugreek seeds, cinnamon and cardamoms and sauté till fragrant. Add curry leaves, garlic, ginger and sauté till golden. Add onions and sauté for a minute.
2. Slit green chillies, add to the pan and mix well. Add tomatoes, mix and cook for a minute
3. Make few slits on chicken, add to the pan and mix well. Add ghee, turmeric powder, chilli powder, coriander powder, fennel seeds and salt, mix, cover and cook for a minute.
4. Beat lemongrass with the back of a knife and add to pan alongwith 2 cups water, mix, cover and cook for 15 minutes.
5. Add lemon juice and mix well. Add coconut milk, mix and cook for 5 minutes.
6. Serve hot garnished with micro greens.