Sri Lankan Chicken Curry with Pineapple Rice
Hands up if you're a recipe tinker-er? I am! Very often I adapt recipes if there's an ingredient missing from my store cupboard, but other times I add or take out ingredients because I'm trying to make them more nutritious or because I don't like or can't eat a particular ingredient.
So this week i found a great Sri Lankan fish curry recipe, but I had chicken thighs in the fridge which I didn't want to go to waste. So I played around with the recipe to make the curry with chicken.
Another super easy recipe. The hardest part was searching around my local corner stores for tamarind paste (both stores have a great selection of spices and exotic ingredients, but no tamarind). I eventually ended up driving to my nearest supermarket, JUST for tamarind paste!
So here goes. Sri Lankan Chicken Curry with Pineapple Rice. Adapt as you see fit!
Finely dice 2 large onions. Finely chop a 4cm piece of ginger, 2 cloves of garlic and 1 red chilli. Heat a large heavy based casserole dish over a medium high heat and gently cook 1tbs curry leaves, 1tsp garam masala and 2tsp black mustard seeds until the mustard seeds begin to pop. Then add the onions, chilli, garlic and ginger and sweat until the onions are soft.
Whilst the onion is gently cooking cut 2 courgettes into half moons (courgette wasn't in the original recipe, but I had 2 left over from the pasta dish I made earlier in the week) and cut 8 skinless, boneless chicken thighs into chunks (you could make this with chicken breast, but I find thigh meat more tasty and juicy). Add the chicken and courgette to the pan and give everything a good stir. Lightly cook/brown the chicken on all sides before adding in 1 tin chopped tomatoes, 1 tin light coconut milk, 1tbs tamarind paste and 100g baby corn (I cut mine in halves, so it would be easier to eat).
Bring the curry to the boil and simmer gently until the chicken is cooked.
Meanwhile cook basmati rice (enough for 4) with the juice and chunks of a tin of pineapple, according to packet instructions.
Once the rice and the chicken are cooked, add 100g of spinach leaves to the curry and give it a good stir to wilt the spinach.
Then portion up the rice and ladle over your delicious spicy curry.
This recipe serves 4 greedy mouths!
I'm sorry to any Sri Lankans for bastardising your cuisine, but your original recipe was inspiration for a delicious dinner. Thank you!