Sri Lankan Curry

Source

Healing Foods

Ingredients

Display units in Metric

3	Tbs	ghee or coconut oil
10		fresh curry leaves
2	cups	onions, finely chopped
5	cloves	garlic, minced
2	tsp	ginger, grated
1	tsp	ground turmeric
¹⁄₄	tsp	chili powder
1	Tbs	ground coriander
1	tsp	ground cumin
¹⁄₂	tsp	ground fennel
2	tsp	ground paprika
2	tsp	salt
2	Tbs	GF rice vinegar
3	pounds	organic chicken thighs, boneless and skinless, cut into chunks
2		tomatoes, peeled and chopped
6		cardamom pods, lightly crushed
1	stick	cinnamon
1		stalk lemon grass, minced
1	can	coconut milk

Heat the ghee or coconut oil in large frying pan over medium heat. Fry the curry leaves until they turn brown.

Add the onion, garlic and ginger. Cook until onions are golden and tender.

Add spices (through salt) and vinegar. Stir until well-combined.

Add chicken and stir until thoroughly coated with the spices. Add the remaining ingredients, except the coconut milk, and cover. Cook over medium heat for 40-50 minutes. Uncover and add coconut milk. Stir and cook uncovered for 2 minutes.

Serve over rice.

Heat the ghee or coconut oil in large frying pan over medium heat. Fry the curry leaves until they turn brown.
Add the onion, garlic and ginger. Cook until onions are golden and tender.
Add spices (through salt) and vinegar. Stir until well-combined.
Add chicken and stir until thoroughly coated with the spices. Add the remaining ingredients, except the coconut milk, and cover. Cook over medium heat for 40-50 minutes. Uncover and add coconut milk. Stir and cook uncovered for 2 minutes.
Serve over rice.

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