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 plus strong team who help get quality fresh chicken onto our tables!
Meena and Manu’s Sri Lankan Chicken Curry Recipe
Serves 4, 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, cinnamon stick and cook for 2 minutes. Add onions and cook for a further 7–8 minutes until fragrant and translucent
Add tomatoes, chilies, tomato paste and cook until 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 1/3 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.
Meena’s Sri Lankan Chicken Curry Recipe is included in Ingham’s ‘Farm to Fork with Manu’ e-book, which is available for free and includes 12 recipes. Download the e-book, click here.
View the video of Meena cooking with Manu here:
Celebrity chef Manu Feildel visited Ingham’s Murarrie Primary Processing Plant to meet the 1,300-strong team who work together to process locally farmed, fresh, quality chicken to help feed Australia.
Meena’s Sri Lankan Chicken Curry Recipe is included in Ingham’s ‘Farm to Fork with Manu’ e-book, which is available for free and includes 12 recipes. Download the e-book, click here.
