Sri Lanken Chicken Curry

• Ingredients

  • 4-6 pastured chicken thighs (boneless, skinless, cut into pieces)

  • 1 onion (finely sliced)

  • 1-2 tbsp ghee

  • 4-5 cloves of garlic (minced)

  • 1 tsp turmeric powder

  • 1 tbsp unrefined sea salt (adjust to taste)

  • 2 tsp cardamom (whole or ground)

  • 2 tsp cumin seeds

  • 2 tsp coriander seeds

  • 1-2 tsp black pepper (to taste)

  • 1-2 cinnamon sticks

  • 3-4 cloves

  • 1 pinch of saffron (soaked in warm water or broth)

  • 8-10 fresh curry leaves

  • 1 cup Tomato (pureed or chopped)

  • 2-3 cups foundation chicken broth (or as needed for consistency)

• Steps

  1. Prepare the ingredients:

     • If not already done, cut the chicken thighs into bite-sized pieces.

     • Puree or chop the tomatoes.

     • Soak the saffron in a small bowl with warm water or some of the broth.

  2. Toast the whole spices:

     • In a large pot, heat the ghee over medium heat.

     • Add the cumin seeds, coriander seeds, cardamom, cloves, and cinnamon sticks. Sauté for about 1-2 minutes until fragrant. Be careful not to burn the spices.

  3. Sauté the onions and garlic:

     • Add the sliced onion to the pot and sauté until it becomes golden and soft, about 5-7 minutes.

     • Add the minced garlic and sauté for another 1-2 minutes until fragrant.

  4. Add the ground spices:

     • Stir in the turmeric, black pepper, and the soaked saffron along with its water. Mix well to combine with the onions and garlic, allowing the spices to cook for 1-2 minutes.

  5. Add the chicken:

     • Add the chicken pieces to the pot. Stir well to coat the chicken in the spices. Sauté for about 5 minutes until the chicken begins to brown slightly.

  6. Add the tomatoes:

     • Stir in the pureed or chopped tomatoes. Let the mixture cook for about 5 minutes, allowing the tomatoes to soften and combine with the spices.

  7. Add the broth:

     • Pour in the foundation chicken broth (or more, if needed, to cover the chicken). Stir everything together and bring to a gentle boil.

  8. Simmer:

     • Reduce the heat and add the curry leaves. Let the curry simmer for about 30-40 minutes, stirring occasionally, until the chicken is tender and the flavors have melded together.

  9. Adjust seasoning:

     • Taste the curry and adjust the salt and spice levels as needed. If the curry is too thick, add a bit more broth or water to reach your desired consistency.

  10. Serve:

      • Once the curry is cooked and the chicken is tender, remove it from the heat.

      • Option to garnish with fresh coriander leaves, organic cheese, butter, olive oil and black sesame seeds.

      • Serve hot with the Amavi chapati bread, or Kognac noodles or organic jasmine or basmati rice.