A big thank you to Wendy Smith, who looks after one of our sales teams, for this mouth-watering curry from Sri Lanka. It's obviously a huge winner given she knows the recipe off by heart!
• 4 Chicken Breasts
• 5 green cardamom pods
• 5 whole cloves
• 1tsp ground coriander
• 1tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp paprika
• 1 tsp chilli powder (or to taste)
• 1/2 tsp salt
• Dash of vinegar
• 1 cinnamon stick
• 1 400g tin of chopped tomatoes
• 1 400g tin of coconut milk
• 1/2 stick lemon grass finely chopped
• 2 cloves garlic crushed
• 1 inch piece ginger finely chopped
• 1 onion diced
• Bunch of fresh coriander
• Lime wedges to season
1. Crush cardamom pods and cloves in a pestle and mortar.
2. Add coriander, cumin, chilli powder, turmeric, paprika and salt and combine.
3. Add enough vinegar to form a dry-ish paste.
4. Rub this paste all over the chicken breasts and set aside in a covered bowl or in a zip locked bag with the cinnamon stick. Allow to marinate for a couple of hours (or overnight).
5. Heat the oil and fry the onion and garlic. Add the ginger and lemon grass and cook until softened. Push onion mixture to one side in the pan and add the chicken breasts. Seal lightly on both sides. Add the tomato and bring to the boil. Reduce to simmer and add the coconut milk.
6. Simmer until chicken cooked through then add the chopped fresh coriander.
7. Serve with rice and lime wedges to season.