Sri Lankan Style Chicken Curry


80g ghee
4 eschallots, finely chopped
4 garlic cloves, finely chopped
½ red onion, chopped
10 curry leaves
1 bay leaf
large knob ginger, finely grated
2 long green chilli, chopped
5 cloves (optional)
5 cardamom pods
1 cinnamon quill
2 tsp ground cumin
2 tsp ground paprika
1 tsp ground fenugreek
1 tsp ground turmeric
1 tsp ground coriander (optional)
2 tsp curry powder
750ml chicken stock
salt and pepper
4 x Chicken thighs, cut into strips
2 cups cauliflower
270ml coconut cream

Salsa ingredients
1 mango, peeled and coarsely chopped
¼ cup fresh lime juice
1 large garlic chives
1 tablespoon chopped fresh chilli (including seeds – optional)
1 teaspoon salt, or to taste
1 cup coriander, roughly chopped
1 tsp sesame seeds
1 tbsp olive oil


Add the ghee into a hot pan. Then add the ginger, garlic, onion, chillies and stir.
Place the curry powder, cumin, turmeric, bay leaf, curry leaves, cinnamon quill, paprika, cardamom pods, fenugreek, salt, pepper in pan, and stir.
Add the chicken, chicken stock and cauliflower, cover the pan and simmer for 20-30 mins.  
Stir in the coconut cream just before serving.
Mix all the salsa ingredients together in a bowl and serve with the curry