Brisbane local, Sri-Lankan Australian Meena recently teamed up with Manu Feildel to cook a mouthwatering traditional Sri Lankan Chicken Curry. Manu recently visited Ingham’s Murarrie Processing Plant in Brisbane where he met Meena and the 1,300-strong team who help get quality fresh chicken onto our tables!
Meena and Manu’s Sri Lankan Chicken Curry Recipe
Serves 4 people.
Prep: 10 minutes, Cook: 50 minutes.
Ingredients
- 1kg Boneless chicken thighs – cut into 5cm chunks
- 2 teaspoons turmeric powder
- 2 tablespoons fresh ginger paste
- 2 tablespoons olive oil
- 3 sprig sticks curry leaves
- 1 stick cinnamon
- 1 brown onion, finely diced
- 2 tomatoes, roughly chopped
- 3 long green chilies, slit, seeds removed
- 2 tablespoons Sri Lankan Curry Powder (Meena recommends Kings Curry Powder)
- 2 tablespoons tomato paste
- ¹⁄2 cup (125ml) coconut milk
- Steamed basmati rice and roti bread to serve
Method
- In a bowl combine chicken, turmeric powder and ginger and set aside.
- Heat oil in a large saucepan over medium heat. Add curry leaves and cinnamon stick and cook for 2 minutes. Add onions and cook for a further 7–8 minutes until fragrant and translucent
- Add tomatoes, chillies, and tomato paste and cook until the tomato has softened. Add curry powder and cook for 2 minutes. Add marinated chicken pieces, mix through and fry for 5 minutes until chicken is cooked. Followed by coconut milk and ¹⁄ cup (60ml) water. Season with salt flakes.
- Cover with a lid and simmer for 30 minutes or until curry has reduced. Serve with steamed rice and roti bread.
About Farm to Fork with Manu
This recipe was created in partnership with Ingham’s as part of ‘Farm to Fork with Manu’. You can download Manu’s French and international recipes in this free e-book: https://inghams.com.au/our-brands/whats-new/farm-to-fork-with-manu/
To learn more about Ingham’s and ‘Farm to Fork with Manu’, visit inghams.com.au or follow @inghamsaustralia on Facebook, Instagram and @inghamschicken YouTube.
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