Prep Time:
20 minutes
Cook Time:
45 minutes
Serves:
Serves 4
Cuisine:
Sri Lankan
Ingredients
- Onion
1 Large
- Ginger
20g
- Garlic
3 Cloves
- Chicken
700g
- Coconut oil
60g
- Red chilli
1 Long
- Turmeric
1 Tbsp
- Ground Cumin
1 Tbsp
- Ground Coriander
2 Tsp
- Smoked paprika
2 Tsp
- Cardamom pods
3
- Cinnamon Stick
1
- Cloves
2
- Curry leaves
Handful
- Coconut cream
400ml
- Chicken stock
250ml
- Cashews
20
Directions
- Peel and chop the onion, ginger and garlic then mix together in a bowl, add the chicken and continue to mix then set to one side for 20 minutes.
- Heat two tablespoons of coconut oil in a saucepan on medium heat, add the chicken and cook for a few minutes on each side.
- Add more oil to the pan along with the chilli, spices, curry leaves and the onion marinade then fry for a couple of minutes.
- Add the stock and coconut cream then reduce the heat and simmer covered for 20 minutes on a low heat (add excess water if required).
- Remove the cover from the pan, stir the mixture and then simmer for a further 20 minutes.
- Add the cashew nuts and divide into separate bowl to serve, garnish as desired.
