Madhu and her friend Sachini gave me this delicious recipe for a Sri Lankan Chicken Curry. The flavours are more delicate if you are used to the typical Indian curry, once you have all the ingredients together preparation is very simple and the result is certainly satisfying!
Ingredients for Chicken Curry for 8 people:
1 Chicken thigh per person
5 green sweet Peppers
1 red Onion
1 piece of Ginger
1 clove Garlic
1 tablespoon Turmeric
2 tablespoons Curry powder
1 teaspoon Cinnamon
1 teaspoon Chilli powder
1 tbsp sunflower Oil
Cut the vegetables into small pieces.
In a wok, heat the oil and saute gently the grated ginger and garlic for 2-3 minutes.
Add the sliced onion, curry, turmeric and cinnamon and continue to stir fry for 2-3 minutes.
Meanwhile marinate the skinless chicken thighs in white wine (about 10 min).
Add the chicken and the vegetables cut into small pieces to the wok.
Stir fry on high heat for 30 minutes making sure you add a ladle of hot water should they get too dry.
Add salt to taste.
Ingredients for Basmati Rice with Vegetables for 8 people:
500 gr Basmati Rice
5 small Carrots
1 clove Garlic
1 small bunch of green Beans (about 200 g)
4 hard-boiled eggs
Cut the beans into small slices, grate the carrots using a coarse cheese grater, chop the onion and finely slice the leeks.
In a wok heat a knob of butter, add the vegetables all together, the teaspoon of granulated vegetable stock and cook over medium heat for 15 minutes.
Rinse the Basmati rice with water in a colander.
In a non-stick pan heat the butter with 1 clove of minced garlic and 1 tablespoon of chopped onion.
Cook over high heat for 5 minutes.
Add the rice and 2 ladles of boiling water, cook over low heat for 5 minutes so that the rice absorbs the liquid slowly while cooking.
Cover and let simmer for another 5 minutes stirring the rice occasionally.
When cooked, add the vegetables previously sautéed and the boiled egg cut into small cubes.
Serve with the Chicken Curry!
This post is also available in: Italian