Van Reyk Girls' Curry
An easy fresh take on a Sri Lankan curry.
Equipment
- 1 Kitchen knife
- 1 Saucepan
Ingredients
- 2 cloves garlic
- 1 sprig curry leaves
- 500 g skinless chicken
- 1 pandanus leaf
- 2 pods cardamom
- 1 tsp turmeric
- 1 tsp Keen's curry powder
- 1 small tomato
- coconut milk to desired thickness
- salt and pepper as desired
- splash vegetable oil
Instructions
- Chop tomato
- Chop chicken
- Slice pandanus leaf
- Chop garlic
- Grind cardamom to a fine powder
- Put splash of vegetable oil into saucepan
- Fry the chopped garlic and the curry leaves till the curry leaves are dark
- Add all other spices and sauté for a minute
- Add the chopped chicken and sauté till cooked
- Add coconut milk as desired
- Bring the gravy to the boil
- Serve