This chicken curry recipe is a popular traditional Sri Lankan dish.
Cut the chicken into 12 pieces.
Chop onions and green chillies.
Mince the garlic with the salt.
Crush the cardamoms.
Roast the cumin seeds and crush in a mortar and pestle.
Add all the dry ingredients to the chicken pieces mix well and set aside for 20 minutes.
Heat the ghee till it is melted but not too hot add the pandanus, onions ,garlic,green chilli and curry leaves till light golden brown.
Add the chicken and turn up the heat and dry roast the chicken for 5 minutes.
Add the chicken stock and tomato paste (if using) bring to the boil turn down and simmer till the chicken is tender, about 30 minutes.
The sauce should be thick and rich.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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