Sri Lankan Chicken Curry

A new curry for you to try this month - my Sri Lankan Chicken Curry.

The chicken is cooked in a spicy aromatic curry paste and simmered in a wonderfully creamy and tangy coconut stock, laced with soy sauce and red wine vinegar. It is finished with the zing of fresh coriander and lime juice. If this doesn’t make you want to try it, I don’t know what will!

Scroll down to read how to make it!

Serves 4

Ingredients:

Rapeseed oil
4 boneless chicken thighs, cut into chunks
2 red onions, peeled and roughly chopped
4 garlic cloves, roughly chopped
1 bunch fresh coriander (40g), roughly chopped
30g fresh root ginger
250g cherry tomatoes
100g solid coconut cream
4 tbsp soy sauce
2 tbsp red wine vinegar
2 tbsp curry powder
1 tsp cayenne pepper
250g baby spinach, washed
Juice of one lime

Method:

The first thing to do is prepare the aromatic curry paste. Add the chopped onion, ginger, garlic, cayenne pepper, curry powder and half the coriander to a food processor. Blitz everything until smooth or very finely chopped. Place the curry paste to one side.
Heat a large, non-stick, wide-based pan (with a matching lid) with a large glug of rapeseed oil over a medium-high heat. Once hot, add the chicken thighs and cook for 5 minutes until golden.
Then add the curry paste to the golden coloured chicken and cook for another 3-4 minutes.
Meanwhile, boil half a kettle
Chop the coconut cream roughly and then dissolve in 500ml boiled water. I like to do this using a large measuring jug. Then add to the dissolved cream and boiled water, the red wine vinegar and soy sauce. This is your tangy coconut stock.
Add the coconut stock and cherry tomatoes to the pan and cook, covered with a lid, for 10-12 minutes.
Then add the spinach and cook for a final 3 minutes until a thick sauce remains and the chicken is cooked through.
Serve the chicken curry over some cooked brown basmati rice and garnish when the remaining chopped coriander