Ross’s Sri Lankan Curry

Our Christmas Hamper Special, for those of you who’ve received one!

3 tbsp oil
6 curry leaves or 2 bay leaves
2 onions ,sliced
6 garlic cloves, sliced
4cm ginger, grated
1 cinnamon stick
1 tsp chilli powder
1 tbsp paprika
The whole packet of Sri Lankan spice mix
4 bone in chicken thighs OR 1 butternut squash cubed
4 bone in chicken legs
1 tin chopped tomatoes
1 tbsp brown sugar
1 tsp apple cider or white wine vinegar
1 tin coconut milk
1 lime, juiced
Salt

Serves 4

1. Heat oil in a pot over a medium heat and add the curry leaves or bay. Fry for a few minutes.

2. Add the onion, garlic, ginger, cinnamon stick and cook for about 10 minutes.

3. Add the chopped tomatoes, chilli, paprika and the Sri Lankan spice mix and cook for 5 minutes.

4. Season the chicken pieces with salt and pepper and then sear in a separate pan before adding to the pots with onion mixture OR add in the cubed butternut squash (no need to sear the squash).

5. Pour in the coconut milk and the same amount of water with sugar and vinegar.

6. Bring to the boil then slow cook until the chicken is almost falling off the bone/ the squash is cooked through.

7. Season with salt and a squeeze of lime.