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This Sri Lankan curry is spicy and intense and is perfect used on it’s own but I also like to use it in a Kothu roti. In this recipe, chicken is sautéed with onions chilies, curry leaves, ginger & garlic and spices and submerged in pureed tomato.
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I’ve traveled to the tip of India to Kanyakumari so South Indian spicy food is not new to me and just across the Indian ocean is Sri Lanka. Although I have never visited, there is a pretty large expat community both in Dubai and Toronto where I now live and authentic Sri Lankan restaurants are everywhere.
It was only last year that I tasted Kothu roti for the first time and to make an authentic and delicious one, a curry like this is very important! Give it a try!
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Sri Lankan Spicy Chicken Curry
Ingredients
- 1.5 cups diced Onions
- 1 – 2 tbsps sliced green Chillies
- 1/2 cup Curry leaves
- 2 lbs boneless Chicken
- 2 tbsps Ginger & Garlic paste
- 2 tbsps Tomato paste
- 4 tbsps roasted Sri Lankan curry powder
- 1 tsp Chilli powder
- 2 cups blanched & pureed Tomatoes
- 1 cup Water
- Salt to taste
Instructions
- Heat some oil and saute the onions followed by the green chilli and the curry leaves
- Add the chicken, salt to taste followed by the ginger & garlic paste and tomato paste
- Add the spices and mix well to coat the chicken – leave this for a few minutes without stirring so the masala can coat the chicken
- Stir the chicken as it continues to cook
- Add the blanched tomatoes and the water and stir again and cook this for 5 – 7 mins or until the chicken is cooked
- Note that the cooking time will increase for bone in chicken
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