1 free range chicken cut into 8 pieces 2 cloves garlic 2 slices ginger cut into strips 2 green chillies sliced 1 onion sliced 3 tablespoons olive oil 3 tablespoons Larich Foods Sri Lankan curry paste 1 teaspoon tumeric powder 3 tablespoons tomato paste/puree /yogurt. 1 cup milk or chicken stock 2 tablespoons almond meal 1 Cinnamon stick 3 cloves 3 cardamom pods 2 curry leaf sprigs 3 cm lemongrass Salt and pepper Lemon juice
1. Heat olive oil, add onion, garlic and ginger and sauté until fragrant and soft. 2. Take care not to burn the onion mixture. [At this stage add the optional ingredients if you have them] 3. Add chicken and increase heat and stir until the chicken pieces are coated and beginning to look golden for about 5 minutes. 4. Add the curry paste mixed with either tomato paste/puree or yogurt. Reduce heat and cover and cook for 5 minutes. If the mixture looks dry add 1 cup warm water or 1 cup light coconut milk or milk or chicken stock. 5. Simmer for 15 – 20 minutes until the chicken is well cooked and the sauce is thick. 6. Taste mid way through if too spicy add more tomato or yogurt. 7. Stir occasionally. 8. Taste and add salt and pepper and lemon juice. 9. Add the almond meal just before taking off the fire and cook for 2 minutes with the lid slightly open. 10. Add lemon juice and serve warm with coconut rice or plain rice.