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Sri Lankan Curry
Sri Lankan Curry
(heat 8/10)
This is supposed to be a really hot curry made with coconut milk and lime juice. Add the extra chillies if you enjoy a really hot dish, although most people will find this about right! Perfect with chicken or fish, and see below for a jackfruit curry!
Serves: 4-6
(heat 8/10)
This is supposed to be a really hot curry made with coconut milk and lime juice. Add the extra chillies if you enjoy a really hot dish, although most people will find this about right! Perfect with chicken or fish, and see below for a jackfruit curry!
Serves: 4-6
Spice Mix Ingredients: coriander seeds, cumin seeds, salt, dried chillies, yellow mustard seeds, desiccated coconut, rice, cinnamon, turmeric, cardamom, fenugreek seeds, cloves, fenugreek leaves
Allergens: see ingredients in bold
Ingredients:
1 packet Sri Lankan curry mix (recipe card included!)
700g/1.5lb chicken breast, diced, or large raw prawns
1-2 tbsp vegetable oil
300ml/1/2 pint ‘secret sauce’
1 400g can full fat coconut milk
Small red or green chillies (optional)
juice 1/2 lime
Handful of fresh coriander, to serve
Recipe:
Heat the oil in a heavy pan and fry the spices until fragrant. Add the chillies, if using.
Add ‘your secret sauce’, bring to the boil then turn down to a simmer.
Add the coconut milk and lime juice and continue to simmer for at least an hour.
Add the raw chicken pieces to the curry about 10-15 minutes before serving. Add prawns at the same stage.
Once the chicken is cooked, or the prawns, serve with rice and garnished with coriander.
Cook's Notes:
The sauce can be cooked in advance then warmed up before adding the chicken.
This also works very well with beef but obviously takes more cooking. Try preparing the day before. Marinate the beef in 2 tbsp white vinegar (coconut is best; not wine vinegar!), for a few hours or overnight. Fry the spices in the oil and add the beef to brown. Add the leftover vinegar, secret sauce, coconut milk etc as above and cook for an hour, then leave to cool on the stove-top (no need to refrigerate). When preparing the meal bring to the boil and simmer until tender (at least 2 hours), or cook in a medium oven (160 degrees) for a similar amount of time.
You can also make this with jackfruit, either on its own or half and half with chicken. Fresh jackfruit can be found in Asian supermarkets, if you are lucky enough to live near one! Otherwise, tins are readily available online - drain and chop the pieces into your desired size. Taste the sauce before you add any lime juice as the tinned variety can be more acidic.
