Sri Lankan-Australian Meena recently teamed up with celebrity chef Manu Feildel to cook a traditional Sri Lankan Chicken Curry at Ingham’s Murarrie Processing Plant in Brisbane. Here we share this delicious recipe and three top tips to cook mouthwatering curries at home.
RECIPE: MEENA’S SRI LANKAN CHICKEN CURRY
Serves 4, prep 10 minutes, Cook 50 minutes
Ingredients
1kg Boneless chicken thighs – cut into 5cm chunks
2 teaspoons turmeric powder
2 tablespoons fresh ginger paste
2 tablespoons olive oil
3 sprig sticks curry leaves
1 stick cinnamon
1 brown onion, finely diced
2 tomatoes, roughly chopped
3 long green chilies, slit, seeds removed
2 tablespoons Sri Lankan Curry Powder (Meena recommends Kings Curry Powder)
2 tablespoons tomato paste
¹⁄2 cup (125ml) coconut milk
Steamed basmati rice and roti bread to serve
Method
- In a bowl combine chicken, turmeric powder and ginger and set aside.
- Heat oil in a large saucepan over medium heat. Add curry leaves, cinnamon stick and cook for 2 minutes. Add onions and cook for a further 7–8 minutes until fragrant and translucent.
- Add tomatoes, chilies, tomato paste and cook until tomato has softened. Add curry powder and cook for 2 minutes. Add marinated chicken pieces, mix through and fry for 5 minutes until chicken is cooked. Followed by coconut milk and ¹⁄ cup (60ml) water, season with salt flakes.
- Cover with a lid and simmer for 30 minutes or until curry has reduced. Serve with steamed rice and roti bread.
