Sri Lankan Chicken Curry
Preparation time10 minutes
Cooking time40 minutes
Serving timeServes 8
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.
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.