This Sri Lankan chicken curry recipe came about last Friday night. I was tired from the long week and really couldn’t be bothered to do much cooking. I had some chicken pieces but I didn’t know what to do with them so I opened my spice cupboard for inspiration! Et Voila this spice mix jumped out at me. This recipe is super easy.
INGREDIENTS
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8 chicken thigh pieces, bone in, skin on
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1 tsp avocado oil
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1 tablespoon Sri Lankan Masala or other curry spice mix
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1 whole bulb garlic
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2 tsp freshly grated ginger
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1 400ml tin coconut milk
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handful curry leaves
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salt and pepper
METHOD
1. Heat oven to 210C.
2. Place chicken in oven dish and drizzle over avocado oil then sprinkle over spice mix. Slice garlic bulb in half and place in tin among the chicken pieces. Add in ginger. Grind over salt and pepper.
3. Bake for 25 minutes then add curry leaves and pour over coconut milk. Return to the oven for 15 minutes.
4. Serve with rice or coconut rice and veg.
