Sri Lankan chicken curry (Kukul Mas Maluwa)

INGREDIENTS FOR THE CURRY POWDER

2 tbsp basmati rice

2 whole kashmiri dried chillies or 1⁄2 tsp dried red chilli

4 tbsp coriander seeds

3 tbsp cumin seeds

2 tbsp black peppercorns

1 tbsp black mustard seeds

1 tsp whole cloves

1 heaped tsp cardamom seeds (from the pods)

2 heaped tsp fennel seeds

2 unwaxed lemons zest

FOR THE CURRY

3 tbsp coconut oil or ghee

3 onions, peeled and finely sliced

6 cloves garlic peeled and finely sliced

3-4cm fresh ginger, peeled and grated

500 g chicken (thigh, bone in or out)chicken (thigh, bone in or out)

300 g small potatoes

2 whole preserved lemons, roughly chopped

½ tbsp Sri Lankan curry powder (see above)

400 ml (1 tin) coconut milk

400 ml (1 tin) tomatoes

250 g chard

1 whole lemon

FOR THE RICE AND GARNISH

4 rice measuring cups white basmati rice

100 g cashew nuts

½ tsp dried Kashmiri chilli or a pinch of dried chilli

½ tsp ground turmeric

1 tbsp maple syrup

½ salt

HOW TO MAKE

Dry roast the rice on a medium heat in a pan until light brown before adding the spices and chillies.
Toast for 3 minutes. Stir in the lemon zest and leave to cool. Grind with pestle and mortar (or food
processor) to a curry powder.

This is a good point to add your rice to your rice cooker bowl. Fill with water to the white level 4 line and the press ’WHITE’ or ’LONG GRAIN’ then ’START’.

Add 2 tbsp of oil and onions to a pan on medium heat. Cook until soft and sticky.

Add the garlic and ginger. Cook for another couple of minutes over a high heat, then add the chicken, potatoes, preserved lemons and curry powder. Cook for another four minutes. Stir a lot.

Add the coconut milk and the tinned tomatoes. Simmer for 20 minutes with the lid on, stirring every now and again.

While the curry is simmering, toast the cashews in a frying pan over a medium heat until golden, toss in the spices and toast for 30 seconds more.

Turn off the heat, add the maple syrup and salt. Scoop the nuts on to a plate for serving later.

Pull the chard leaves off the stems, tear the leaves into large bite-sized pieces and finely chop the
stalks. Once the curry has had 20 minutes, add the chard and the stalks, and cook for a final 10 minutes, until the potatoes are cooked through.

Serve the curry with warm bread and rice, and top with crunchy cashews and a good squeeze of lemon.

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Sri Lankan chicken curry (Kukul Mas Maluwa)