Nandine Chicken Curry from Sri Lanka
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 chicken breast fillet (s)
- 2 onions)
- 2 teaspoons garlic, pureed
- 1 tablespoon ginger root, mashed
- 2 chilli pepper (s), dried
- 0.5 teaspoon ½ turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 can tomato (s), chunky, 400 g
- 1 can coconut milk, 400 g
- oil
Print Recipe
Pin Recipe Instructions
- Wash the meat, dry it and cut it into goulash-sized pieces. Chop the onions. Heat the oil in a large pan or wok and fry the onions lightly brown, then add the turmeric and stir everything together. Crumble the chili peppers into the pan and then add the ginger, cumin, curry, garam masala, coriander and chili powder. Then add the garlic and fry everything together briefly. Deglaze with the tomatoes and then add the meat to the sauce. Simmer over a low heat for about 20 minutes. Add coconut milk and simmer for another 20 minutes.
- Serve with steamed rice.
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