A lovely dark Sri Lankan Chicken Curry using chicken breast or thigh fillets and cooked in a
tomato, coconut milk base with the magic addition of my Sri Lankan Roasted Curry blend.
1 tbsp ghee or butter and 1 tbsp EV olive oil
1 large onion, finely chopped
2 large garlic cloves, crushed
2 tsp ginger, crushed
2 tbsp Spice Fusion Sri Lankan Roasted Curry blend
800g chicken breast fillets, cut into bite-sized pieces
1 cup tomato pieces
½-1 cup water or chicken stock
1 cup coconut milk
Coriander leaves to garnish
Heat ghee and oil in large saucepan.
Add onion and garlic and sauté for about 5 minutes or until onion is golden brown.
Stir in curry leaves, ginger and Spice Fusion Sri Lankan Roasted Curry and cook,
stirring, for about 30 seconds.
Add chicken, stir well to coat with spice mixture; cook until chicken changes colour.
Add tomato pieces and water or stock. Cover with lid and bring to the boil, then lower heat and
simmer, covered, for about 30 minutes.
Remove lid and simmer until chicken is cooked and liquid reduced.
Add coconut milk, stir well; heat through.
Serve with rice and garnish with coriander leaves.
