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Sri Lankan Chicken Curry

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How to cook a Sri Lankan Chicken Curry
#62 of 1000 Simple Recipes

Ingredients for Chicken Curry:
(serves 4-6 people)

2 Lb/1Kg Chicken pieces on the bone
2Lb/1Kg Pumpkin
1Lb/400gm Green beans
2 Tomatoes
2 onions
4-5 cloves of garlic
2 inch/5cm piece of ginger
Chillies to taste fresh or dried
2 stalks of lemon grass bruised
10 curry leaves
1 pandan leaf (optional)
1 cinnamon stick
6-7 cardamom pods bruised
1/2 tsp fenugreek seeds
2tbs vinegar
1tbs coriander powder
1tbs paprika powder
1tsp cumin powder
1 1/2 cups chicken stock
Oil or ghee 4tbs
1 tsp of salt

1. Place oil or ghee in large saucepan on moderate to high heat and fry fenugreek seeds, cinnamon stick, cardamom pods and curry leaves for a few seconds then add finely chopped garlic, ginger, chillies and onions fry for 3 minutes with salt until they start to brown.

2. Then add the powdered spices and cook for 1 minute stirring constantly, add the vinegar, diced tomatoes and chicken stock and bring to a simmer.

3. Then place in the chicken pieces and bring to a simmer turn heat down, cover and cook for 25 minutes.

4. After 25 minutes place in pumpkin and beans and cook for another 20 minutes or until pumpkin is cooked.
Serve with rice, flatbread or string hoppers. Enjoy!