Sri Lankan Curry

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr
Total Time 2 hrs 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 kg chicken, divided, on the bone
  • 1 large onion (s)
  • 1 tablespoon, heaped ginger, chopped
  • 3 cardamom pods
  • 3 carnation (s)
  • 1 cinnamon stick (s)
  • 1 tablespoon vinegar
  • 3 tablespoon cayenne pepper
  • 3 tablespoon Madras curry powder
  • 3 tablespoon tomato paste
  • 8 curry leaves, fresh if possible
  • 1 ½ teaspoon salt and pepper, black
  • 4 cloves garlic
  • some oil, neutral
Sri Lankan Curry
Sri Lankan Curry

Instructions

  1. Wash the chicken pieces and pat dry. Put in a bowl. Spread the cayenne pepper, curry, vinegar, salt and pepper on the chicken and mix everything well. Chill for at least 1 hour.
  2. Roughly chop the onions and fry them together with the garlic, cloves, cinnamon stick, cardamom pods, ginger and curry leaves in a saucepan with a little neutral oil until roasted substances are formed. Now add the chicken pieces and sear them. Reduce the heat and simmer for about an hour.
  3. Serve with rice.

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