Today I really needed a spicy curry to open up my airways. Some may disagree but it works for me. I saw some delicious looking Sri Lankan Chicken Curry Recipes whilst browsing on the internet so I thought it was time I made some. I adapted this recipe from The Flavor Bender.
This curry is so delicious with the addition of coconut milk. You can totally leave out the coconut milk if you wish. Like all my recipes this curry also uses freshly ground spices with a Sri Lankan curry powder. Some of us are intimidated when we have to make a masala or curry powder from scratch but it isn’t all that bad. If you have never roasted and ground your own spices, you’ve got to try it. It makes all the difference to your Indian dishes. Since I have started making my own masala I will never go back to store bought. All my spices are roasted and freshly ground and I only store them in my cupboard for about 2 weeks. So every two weeks I have a fresh batch of spices. If you not crazy about doing it yourself you can buy some here.
As I say in all my curry recipes there is no quick fix to a good curry. It has to go through the slow process to make it a perfect curry. The more love and care you put into your dishes the better it tastes. So for this Sri Lankan Chicken Curry you would have to put in some effort but it is so worth it.
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