This week we are traveling east and more specifically to Sri Lanka and to taste one of the country’s most popular dishes: chicken curry.
Sri Lanka is an island located in southern Asia, surrounded by the Indian ocean. Sri Lanka is a biodiversity hotspot with over 125 mammal species such as Asian elephants, Sri Lankan Leopards, and the sambar deer.
The island has actually two given names: ‘pearl of the Indian Ocean’ and ‘teardrop of India’ because of its incredible beauty and shape.
Traditionally named Kukul Mas Curry, this dish finds its origins in Sri Lankan’s Sinhalese cuisine and incorporates the use of traditional spices like cinnamon and cayenne pepper and the soothing freshness of coconut milk.
3 tbs coconut oil
½ white onion, finely sliced.
4 minced garlic cloves
2cm grated ginger
1 cinnamon stick
2 bay leaves
1 tbsp paprika
2 ½ tbsp Sri Lankan curry powder
1 tsp cayenne pepper
2 red peppers
2 tbsp brown sugar
2 tbsp apple cider vinegar
1kg chicken cut into sections
125 ml coconut milk
125 ml water
Salt to taste
- Heat the onion, garlic, ginger and coconut oil over medium heat until softened.
- Add the curry powder, cayenne pepper, paprika, cinnamon, and bay leaves and cook for a few minutes.
- Add the chicken, peppers, tomatoes, salt and brown sugar. Stir frequently and cook for 10 minutes.
- Add the coconut milk, water, and vinegar and bring to boil. Lower the heat, cover, and then leave to simmer for 15-20 minutes. Stir occasionally.
- If the curry is too thin, uncover and cook for a further 10 minutes.
- Serve hot with rice.
Little Fingers Can
This recipe is most suited for children 7+. Under adult supervision children 7+ can help with every step of this recipe.
Feature Image: https://www.instagram.com/xninjason/
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