It’s almost the end of National Curry Week in the UK, but we still have time for another recipe! Today’s dish a Sri Lankan Chicken Curry, courtesy of Hop and Spice restaurant in Balham, London.
1 medium onion
3-4 green finger chillis
4 cloves garlic
2cm3 of root ginger
3/4 can coconut milk
8 chicken legs
1/2 tsp mixed seeds: fennel, cumin & mustard
2 tsp Hop & Spice Roasted curry powder (or sourced from a Sri Lankan store)
10 curry leaves
4 split cardamom pods
3/4 tsp salt (to taste)
-Blend 1/2 can of coconut milk, 4 cloves of garlic, ginger, 3 medium tomatoes.
-In a small amount of vegetable oil temper onions, chopped chillis, 5 curry leaves and a few pinches of mixed seeds (fennel, cumin & mustard). Fry until mustard seeds pop.
-Score chicken drumsticks and brown in the spiced oil.
-Add the liquid blend – and simmer
-Add 2 tsp of Hop & Spice blend curry powder
-Add 1/2 tsp of turmeric.
-Crack 3-4 cardamom pods and add to the pan.
-Add a half to three-quarter tsp salt.
-Allow to simmer and stew for 45 mins – add more coconut milk if required.
-Add 5 fresh curry leaves
-Remove the bones – leaving tender & moist chicken in the pan
-Finish with a 1 tbsp of malt vinegar or lemon juice.
-Serve with some freshly steamed basmati rice, dahl and spiced spring greens.
Suggested Beer Match: Summer Lightning by Hop Back Brewery in Wiltshire. A lightly sparkling ale, that’s very easy drinking and matches spice beautifully (Sold in Waitrose and good off-licences).
Visit hopandspice.com for further information about this great restaurant and their signature “thali” style of eating!