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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Serve with rice.
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