Sri Lankan Spicy Chicken

Ingredients.

• 2Tbs of Oil.
• 4 Chicken Breasts Sliced.
• 1 Large onion sliced.
• 2 Green chilli’s chopped with the seeds left in.
• 1 Tbs of madras curry paste.
• ¼ Tsp ground turmeric.
• 3oz creamed coconut block chopped.
• 1 Tbs white wine vinegar.
• 3oz fresh spinach washed & de stalked.
• 3 Tbs fresh dill chopped.
• 2 cardamom pods.
• ½ Tsp ground cinnamon.
• ¼ Tsp garam massala.
• ¾ Pt water.

Method.

• Heat 1 Tbs of oil in a pan & fry the chicken for four minutes until browned all over & set-aside on a plate until needed later.
• Heat the remaining oil in the same pan & fry the onion & chillies & fry for around four minutes until they have softened.
• Then add the curry paste & turmeric & fry for one minute.
• Then return the chicken to the pan & add the water & chopped coconut block & mix well then bring to a simmer for around 15 minutes until the coconut has melted.
• Now add the spinach & the dill & simmer for another two minutes.
• Now remove the cardamom seeds from their pods & mix with the ground cinnamon & garam massala.
• Add this straight in to the mixture & mix through thoroughly then serve the curry with brown or wild Thai rice.

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