07712 018055 /  lesley@lesleymitchellfitness.co.uk

Sri Lankan Chicken Curry

Who says you can’t have a curry??? This has a pungency to it which is mellowed with coconut milk

Cooking time 40 mins (plus 30 mins marinading)

Serves: 4              Carbs: 8.2
Cals: 279              Sugars: 2.7
Fats: 16.2                Fibre: 1.5
Saturates: 6.2        Protein: 25.6

If you would prefer to bring the fats & saturates down, use chicken breast instead.

Serve with boiled basmati rice. (calories not included above)!

500g chicken thighs skinless, boneless, cut into 2″ chunks

1/2  tsp salt

2 tbsp white wine vinegar

2 tsp coriander seeds

1 tsp cumin seeds

cinnamon stick – broken up

4 cloves

4 green cardamom pods

2 – 4 dried red chillies, torn into pieces

10-12 curry leaves

2 tbsp olive oil

1 large onion – chopped

2 tsp ginger puree (or use fresh & very finely chop / grate)

2 tsp garlic puree (or use fresh & crush)

1 tsp ground turmeric

1/2 tsp chilli powder

1 lemon grass stalk, finely sliced (optional)

200 g tinned chopped tomatoes

125ml warm water

100ml coconut milk

Chopped coriander

  1. Put chicken chunks in bowl, add salt & vinegar, mix well set aside 30 mins.
  2. Preheat small pan (no oil) over medium heat, dry roast the coriander seeds, cumin seeds, cinnamon, cloves, cardamom, chillies and curry leaves until dark but not black.  Let cool and then finely grind, using coffee grinder, pestle & mortar.
  3. Heat oil in pan and cook onion over medium heat until translucent.  Add ginger & garlic purees and cook for another r1-2 minutes.
  4. Add turmeric, chilli powder, chicken and ground spice mix.
  5. Stir well, then add lemon grass if using, tomatoes and warm water (If you prefer a thicker consistency reduce the water a little.
  6. Bring to boil, reduce to low heat, cover pan cook for approx. 25 mins.
  7. Add coconut milk, mix in well.  Cook for 7-8 mins.
  8. Add chopped coriander, serve with boiled basmati rice (optional).