Chicken Curry

8 pieces of chicken preferably legs

3 tbs olive oil

1/2 small brown onion finely chopped

2-3 cloves of garlic cut finely

1/2 tsp minced ginger

1 1inch piece of lemon grass

1 piece of rampe

1 sprig of curry leaves

1/4 cup canned diced tomatoes

1/4 cup of coconut milk (optional)

2tbs curry powder (the best brand is MD Sri-Lankan)

2 tbs chilli powder (make sure it is a nice red colour)

2 tsp salt

Marinade

1. Wash Chicken and pat dry

2. Mix the chili and curry powder and salt, coat the chicken with this mixture, leave this for at least 2-3 hours

Method

1. Heat the olive oil in a pan and when hot put the onions, ginger , garlic, rampe, lemon grass and curry leaves

2. Let this fry for 2-3 minutes until the onions go clear

3. Fry the chicken with the onions only for a few minutes until the colour changes from pink to white but do not brown it.

4. Add the diced tomatoes cover and let this simmer until the chicken is cooked – you can test the chicken by placing a toothpick or skewer into the thickest part of the leg and if a clear liquid comes out it is cooked.

5. When the chicken is cooked you can add the coconut milk and let it simmer, until the the curry thickens

Serve with Basmati rice
ENJOY!

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 Hello I am a mum of 5 children and mastered cooking, well my children and friends tell me so! I would love to share some of my recipes that I think you will enjoy! Read more from this author

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