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Nico Moretti's Sri Lankan chicken curry with rice
4.2 20 ratings
Prep. 15 min
Total 1 h
4 portions
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Ingredients

Sri Lankan Curry Powder
  • basmati rice
    2 tsp
  • coriander seeds
    1 tbsp
  • cumin seeds
    3 tsp
  • black peppercorns
    2 tsp
  • black mustard seeds
    1 tsp
  • whole cloves
    ¾ tsp
  • green cardamom pods
    ½ tsp
  • fennel seeds
    ¼ tsp
  • cinnamon quill
    2 cm
  • ground paprika
    1 tsp
  • chilli powder
    1 tsp
Chicken Curry
  • basmati rice
    300 g
  • sea salt
    3 ½ tsp
  • vegetable oil plus an extra 1 tsp
    40 g
  • skinless, boneless chicken thighs cut into halves
    800 g
  • tamarind paste
    40 g
  • water
    340 g
  • ground turmeric
    2 tsp
  • brown onion halved
    100 g
  • garlic cloves
    2
  • fresh ginger cut into pieces
    20 g
  • fresh long green chillies 2 x cut in halves and 2 x thinly sliced
    4
  • green cardamom pods
    4
  • whole cloves
    4
  • cinnamon quill broken into pieces
    5 cm
  • fresh curry leaves
    15 - 20
  • pandan leaf tied in a knot (see Tip)
    1
  • ground sweet paprika
    3 tsp
  • Kashmiri chilli powder
    1 ½ tsp
  • fresh tomatoes diced
    200 g
  • brown sugar
    20 g
  • coconut milk
    400 g
  • fresh coriander leaves to garnish
    5 sprigs
  • lime cut into wedges, to serve
    1

Difficulty

easy

Nutrition per 1 portions

Sodium 2139.3 mg
Protein 46.3 g
Energy 3616.8 kJ / 861.1 kcal
Fat 39.2 g
Fibre 8 g
Saturated Fat 17 g
Carbohydrates 77.8 g

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