I came across a recipe for Sri Lankan Coconut and Turmeric Chicken Curry a while back, but was unable to find all of the ingredients to actually make it. (Curry leaves are difficult to come by near me!)
Recently, I just gave up and decided to make it with some substitutions.
This recipe from Delicious.com, even with my adjustments, is so fantastic that I can only imagine how good the original is!
Ingredients:
- 1 medium white onion, roughly chopped
- ~1 1/2 inch piece ginger
- 3 garlic cloves, crushed
- 1 small jalapeno, seeds and membranes removed
- 8 boneless skinless chicken thighs
- 4 tablespoons coconut oil, divided
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 3 cardamom pods, smashed
- 1 piece of cinnamon
- 2 whole cloves
- 3 bay leaves
- 1 (13.5 oz) can coconut milk, well shaken
- 1 cup chicken stock
- 2 tablespoons cashews, finely chopped, plus extra to serve
- the zest and juice of 1 lime
- Coconut flakes, and sliced scallions, to serve