Ingredients
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Marination
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500g (diced) Meat - Chicken / Lamb
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1 teaspoon Turmeric Powder
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2 teaspoons Chilli Powder
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1 tablespoon Sri Lankan Dark Roasted Curry Powder
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2 tablespoons White Vinegar
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1 tablespoon Coconut Oil
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1/4 teaspoon Salt
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1/4 teaspoon Ground Pepper
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Aromatic Paste
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4 (diced) Garlic Cloves
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200g (diced) Red Onion
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1.5 inch Ginger (fresh)
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2 Finger Chilli
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1/4 cup Coriander Stalks
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100ml Water
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Main Curry
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3 tablespoons Coconut Oil
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1 teaspoon Black Mustard Seeds
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1 teaspoon Fenugreek Seeds
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1 stalk Curry Leaves
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4 Cloves
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3 Cardamom Pods
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1 stick Ceylon Cinnamon Stick
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1 teaspoon Turmeric Powder
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1 tablespoon Chilli Powder
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1 teaspoon Chilli Flakes
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200ml Water
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1.5 tablespoons Tamarind Paste
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1 teaspoon Sugar
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1 Tomato (diced)
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1/4 cup Coconut Milk
Directions
Chicken Curry is one of the most popular Sri Lankan curries. It’s spicy and so flavourful and hands-down the BEST Chicken Curry you’ll ever make.
For this dish you’ll need Sri Lankan Dark Roasted Curry Powder
Steps
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1
Done
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Start by marinating the meat: |
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2
Done
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Prepare the aromatic paste: |
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3
Done
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Make the curry: |
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4
Done
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add the cloves, cardamom, cinnamon stick, turmeric powder, chili powder, dark roasted curry powder, chili flakes and fry well for another minute. |
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5
Done
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add the marinated chicken, mix well and let it fry for a few minutes |
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6
Done
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add water, tamarind paste, sugar, tomato and coconut milk and cook for about 10 minutes |
