A finalist in season 3 of MasterChef, Kumar Pereira won over Australia with his gentle nature and spicy Sri Lankan food. This is his go to recipe for Sri Lankan chicken curry. Made with skinless free range chicken thighs, a Sri Lankan curry powder, loads of fragrant curry leaves, tamarind puree and finished with coconut milk… This will be the best curry you will ever make. Make as mild or hot as you like.
30 minutes. Free range. Cook like a MasterChef.
400g free range chicken thighs
1 brown onion
3 cm piece of ginger
3 garlic cloves
1 long green chilli
2 tablespoon unroasted Sri Lankan curry powder
5 curry leaves
1 tablespoon tomato paste
1 tin 165ml coconut milk
1/2 tablespoon tamarind puree
3/4 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid has completely absorbed. Cover pot, remove from heat and set aside for 15 minutes.
Dice the onion, crush the garlic, finely chop the chilli and peel and grate the ginger. Cut the chicken into large bite sized pieces.
Heat a large non-stick fry pan to a medium high heat with a generous drizzle of olive oil. Sauté the onions, garlic, chilli, ginger and curry leaves until the onions are soft. Add the curry powder and mix well. Add the chicken and lightly brown all over. Next add the tomato paste and tamarind purée. Stir well to combine. Add the coconut milk, stir and season with salt to taste. Cover and cook for 25 minutes.
Plate curry and serve with steamed rice.
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