We tried Sri Lankan Chicken Curry from Rick Stein.
Chicken pieces are fried with cinnamon, cardamon pods, cloves, shallots, garlic, ginger, chilli powder, turmeric and roasted Sri Lankan curry powder. The curry powder consists of rice, coriander seeds, cumin seeds, fennel seeds, a cinnamon stick, fenugreek seeds, cloves, cardamon seeds, black mustard seeds, black peppercorns and dried red kashmiri chillies, all ground into a fine powder.
The chicken is then cooked with chopped tomatoes, curry leaves, pandan leaf (we used bay leaf with dried basil), lemongrass, and green chillies. Coconut milk is added near the end. We served with Thai rice and prawn crackers.
We opened a bottle of The Society’s Ruppertsberg 2013, a slightly off-dry German white from the Wine Society.
We enjoyed its good acidity and citrussy lemon and lime flavours. A good match with the meal.