Sri Lankan Chicken Curry
Preparation time10 minutes
Cooking time40 minutes
Serving timeServes 8
Yoghurt is a great substitute in curries. Replace coconut milk, coconut cream or cream with FUGY Yoghurt to create a delicious creamy curry without the heaviness or calories of cream.
To make the spice mix, lightly toast the whole spices in a dry pan over a medium heat until fragrant, then finely grind in a mortar or spice grinder, adding the ground turmeric.
To make the curry. Heat the oil in a heavy- based saucepan on a medium heat. Add onion and salt and cook for about 5 minutes until softened.
Add garlic, ginger and chilli and cook for a further 5 minutes. Add the ground spice mix and cook for another 5 minutes.
Add chicken, cooking for 2-3 minutes to coat in the spices. Add lemongrass, curry leaves, tamarind and simmer for 10 minutes. Bring to a gentle simmer, Add FUGY Yoghurt, do not let curry boil.
Remove curry from the heat, cover and stand for 10 minutes.
Add lime juice to taste. Serve with steamed rice.