I’m a huge fan of spicy food, spices used in Sri Lankan cuisine is slightly similar to Indian cuisine, but for me however there is a huge taste difference.Sri Lanka food are a bit more spicier than Indian food
The recipe below is for the BEST chicken curry I’ve ever had in my life. you can eat this as a side with steamed rice, bread or as a sauce.
1 tablespoon butter and 1 tablespoon coconut oil
1 onion, finely chopped
Fresh curry leaves
3 cloves garlic, crushed
Stick of cinnamon
1-2 tablespoons of chille powder
2-3 pods of cardamon
1 or more green chillies, finely chopped
1-2 tablespoons Sri Lankan Roasted Curry Powder
600 g chicken breast fillets, cut into bite-size cubes
1 x 400 g can chopped tomatoes
1 cup water
1 cup coconut milk
Heat butter and oil in large saucepan.
Add onion, chillies and curry leaves, saute until onions are translucent.
Stir in the curry powder and the chillie powder, cook for approximately 30 seconds.
Add chicken, stir to coat all pieces with spice mixture.
Toast the shredded coconut on a skillet until it passed golden and turned to a dark bronze.
Stone grind the shredded coconut till it forms a dark brown coconut oil paste.
Add it in the curry as well.
Add tomato pieces and water, bring to a boil. Decrease heat and simmer, covered, for approximately 1 hour or until chicken is tender.
Combine coconut milk and heat through.
Serve it with steamed rice, bread or as a sauce
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