There’s something really special about curries. When they’re done right, the balance of spices, flavour, heat and texture are a mouth party no one can deny. On our Sri Lankan Balance Breaks we take full advantage of this ancient know-how – learning how to cook traditional Sri Lankan curries, sides and desserts from the best in the business – our main man Roshan – with cooking classes on-site at Talalla.
Try this one at home with the freshest spices you can find (and a glass of wine to help the process along). It’s best to eat within 20-30 minutes of cooking if you can. Use your common sense on how much chicken etc you need. We reckon a little handful of meat per person is enough by the time you add rice, but it’s your call captain!
Sri Lankan Chicken Curry – 4 serves
- Coconut oil for pan
- Cinnamon stick (crushed)
- 3-4 pandan leaves
- 3-4 curry leaves
- 1t garlic (crushed)
- 2T Spanish onion (finely sliced)
- 1t mustard seeds (whole)
Sauté for one minute, then add:
- 1t turmeric powder
Soften, then add:
- 1T curry powder
- ½t chilli powder
- ½t black pepper
- 2T roast curry powder
- 2-3 x tomatoes (thinly sliced)
- Cardamom x 3 pieces
Stir over heat for one minute, then add:
- Diced chicken thigh
Brown, then add:
- 1t sea salt
- ½ cup ‘light’ coconut milk (made up with half water)
Don’t cover to cook – keep it open! Cook until chicken is cooked through (about 20 minutes) and serve with some brown rice and yoghurt – and even some coconut on top. You’re welcome.
P.S: Balance Break guests not only get a private cooking demo with Roshan – but all his secret recipes to take home too. Win!