Simply Sri Lankan Red Chicken Curry by Karan Gokani

Ingredients

• 500g (1 lb) skinless chicken thighs
• 1 tsp chili powder (for marinade)
• 1 tbsp ginger garlic paste (for marinade)
• 2 tbsp coconut oil
• 1 cinnamon stick
• 4 green cardamoms
• 3 cloves
• 1 red onion, sliced
• 1 tsp chopped ginger
• 1 tsp chopped garlic
• 1 sprig curry leaves
• 1 pandan leaf (optional)
• 1 stalk lemongrass, bruised
• 1 tbsp Sri Lankan Roasted Curry Powder
• 1/2 tin (approx. 200g) chopped tomatoes or 3 ripe tomatoes, chopped
• 1/2 cup (120ml) thick coconut milk
• 1/4 tsp salt (plus more to taste)

Instructions

1. Marinate the chicken thighs in chilli powder and ginger garlic paste for at least 15 minutes, or longer in the refrigerator.
2. Heat the coconut oil in a pot or deep pan over medium heat. Add the cinnamon stick, green cardamoms, and cloves. Fry for about 1 minute until fragrant.
3. Add the sliced red onion and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions are softened and starting to brown.
4. Add the chopped ginger and garlic, curry leaves, pandan leaf (if using), and bruised lemongrass stalk. Sauté for another 2 minutes until fragrant.
5. Add the marinated chicken thighs to the pot. Cook, stirring, for 5-7 minutes until the chicken is browned on all sides.
6. Stir in the Sri Lankan Roasted Curry Powder and cook for 1 minute, ensuring it coats the chicken.
7. Add the chopped tomatoes. Cook, stirring and breaking them down with your spoon, for about 5-7 minutes until they have fully softened and formed a thick sauce that coats the chicken.
8. Pour in the thick coconut milk and stir to combine. Bring to a gentle simmer and cook for 5-10 minutes, or until the sauce has thickened to your desired consistency.
9. Season with additional salt to taste. Remove the pandan leaf and lemongrass stalk before serving.
10. Serve hot with rice, roti, or hoppers.