Sri Lankan Chicken curry

- 4-6 chicken leg part, de-boned

- 1/2 chopped onion

- 1 cinnamon stick

- 2 cardamon pods

- 2 tsp fennel seeds

- 1/2 chili powder

- 1/2 lime juice

For the paste (blend in a food processor):

- 8 garlic

- 1 onion

- handful coriander

- 2 tomatos

- 1 piece of ginger

- 1 chili

Marinate chicken in

- 2 tsp tumeric

- ground pepper & salt

1. Heat 1/2 tbsp oil and fry 1/2 chopped onion

2. Add 1 cinnamon stick, 2 cardamon pods, 2 tsp fennel seeds

3. Add chicken pieces and brown them on medium heat

4. Add paste and continue stirring 

5. Simmer for 20 mins until sauce thickens

6. Squeeze 1/2 lime juice, 1 tsp chili powder

Serve with plain basmati rice

dahl

dahl
Originally uploaded by chowen

- 2 cups of red lentil
- 1 onion, chopped finely
- 2 cloves garlic, crushed and chopped
- 1 tsp ground cumin
- 1 stick of cinnamon
- salt & pepper, cumin seed

1. Soak lentil in water for 10-20 mins (cook faster if soaked)
2. Cook high till boiling, then turn low and cook till the lentil 'splits'
3. mix in salt, onion and garlic
4. add cinnamon and cumin
5. Cook for a further couple of minutes, then finish with cumin seed and ground pepper

Chicken briyani

Chicken briyani
Originally uploaded by chowen

- 1 cup of rice, cooked
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 small piece ginger, sliced
- 2 tomatos, cut into wedges
- 500g chicken breast or thigh fillet, cut into chunks

- 1-2 tbsp curry powder
- 1/4 tsp garam masala
- 1/4 tsp tumeric
- 1-2 bay leaves
- 4 cardamon pods
- saffron (small amount)
- fresh coriander (optional)

1. Fry onion in a little oil until browned, add garlic, ginger and continue stirring (3-5 mins)
2. Add chicken, mix in chili curry powder, salt, garam masala, and tomato wedges, cook on low heat (10 mins)
3. Mix in tumeric, bay leaves, cardamon and saffron into the cooked rice (2 mins)
4. Mix both the rice and chicken on an oven dish and place it in the oven for 10 mins
5. sprinkle fresh coriander and serve with natural yoghurt