{"id":262,"date":"2009-03-18T14:56:58","date_gmt":"2009-03-18T11:56:58","guid":{"rendered":"https:\/\/zarada.net\/?p=262"},"modified":"2009-03-18T14:56:58","modified_gmt":"2009-03-18T11:56:58","slug":"sri-lankan-chicken-curry","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=262","title":{"rendered":"Sri Lankan Chicken Curry"},"content":{"rendered":"

The first time we ever ate Sri Lankan chicken curry was at Ann and Wayne\u2019s in Dubai\u2026their maid cooked it and it was quite amazing\u2026then I had some at Chee\u2019s house during her lunch a couple of weeks ago and it was sumptuous.<\/em><\/p>\n

We have a new maid, Malika, and seeing as I was leaving for KL in a couple of days, I asked if she would cook me a chicken curry which I can freeze in portions..and she did that today. I had some for lunch and\u2026.IT WAS AMAZING!<\/em><\/p>\n

\"Sri <\/em><\/p>\n

Its a bit different from the way I have been cooking curry and I think its healthier and lower in calories because it doesn\u2019t use coconut milk. So, I had it with roti canai\u2026altogether less than 600 calories!<\/em><\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 chicken, skin off, bone in, cut in 12 pieces<\/p>\n

1 medium-sized onion, chopped<\/p>\n

1 whole garlic, peeled and minced<\/p>\n

2 thumb-sized pieces of fresh ginger<\/p>\n

2 tbsp curry powder<\/p>\n

1 tsp chilli powder<\/p>\n

2 cloves cardamom<\/p>\n

1 stick cinnamon, about 2 1\/2\u201d long<\/p>\n

6 fresh, green bird chillies, sliced<\/p>\n

1 sprig curry leaves<\/p>\n

3 pieces pandan<\/em> (screwpine) leaves, each 3\u201d long<\/p>\n

\"Pandan <\/p>\n

1 medium-sized tomato, cubed<\/p>\n

350 gm potatoes, peeled and cut into large chunks<\/p>\n

1 Maggi chicken or beef cube<\/p>\n

6 tbsp Heinz tomato sauce (not tomato ketchup!)<\/p>\n

1 1\/2 glasses hot water<\/p>\n

2 tbsp oil<\/p>\n

 <\/p>\n

DIRECTIONS<\/strong><\/p>\n

Heat the oil on a medium fire, then fry the garlic. Leave to simmer on low heat and when aromatic, add onions, chilli, ginger, spices, Maggi cube, curry leaves and pandan leaves. Mix well and allow to simmer on low heat until all the liquid is gone.<\/p>\n

Add chicken pieces, mix well to coat them in the onions etc, cover and let simmer until all the water is dry.<\/p>\n

Add the cubed tomatoes, curry powder and chilli powder, mix well and leave to simmer, uncovered.<\/p>\n

When slightly dry, add the tomato sauce, hot water and potatoes. Leave to simmer with the cover tilted until the potatoes are cooked. Add salt if necessary.<\/p>\n

Serve with rice, bread or roti canai.<\/p>\n

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