Keating and Co's Sri Lankan Chicken Curry is a vibrant, flavour-packed dish that combines tender chicken, fragrant curry leaves, and creamy coconut milk, all brought together with The Lankan Lion spice blend for a bold and aromatic experience.

Keating and Co's Sri Lankan Chicken Curry

Ingredients:

• 500g Chicken thigh* (cut into bite-sized pieces)
• 1 large Onion (quartered and chopped)
• 10 fresh Curry Leaves (finely diced)
• 1 large Tomato (roughly chopped)
• 60ml Coconut Milk
• 2-3 tablespoons Ghee** (or substitute with Barkly Basics gourmet extra virgin olive oil or butter)
• Salt to taste
• 2 tablespoons White Vinegar
• 1 tablespoon The Lankan Lion (spice blend)

Method:

1. Prepare the Chicken:
   Add the chicken pieces to a bowl and mix with 1 tablespoon of The Lankan Lion to coat.

2. Cook the Curry Leaves:
   Heat the ghee in a deep saucepan over medium heat. Add the curry leaves and cook for 2 minutes or until fragrant.

3. Cook the Onion:
   Add the chopped onion to the saucepan and cook until translucent.

4. Fry the Chicken:
   Heat 1 tablespoon of ghee in a separate frying pan. Fry the chicken in batches until golden brown. Once done, add the chicken to the onion and curry leaf mixture. The chicken will continue cooking through in the sauce.

5. Add the Spice Blend:
   Add 4-6 tablespoons of The Lankan Lion to the saucepan and mix well.

6. Add Tomato and Vinegar:
   Add the chopped tomato and vinegar. Stir to combine.

7. Simmer:
   Cook for 20 minutes, ensuring the chicken is cooked through.

8. Add Coconut Milk:
   Stir in the coconut milk and cook for 2-4 minutes, allowing the flavours to meld together.

9. Serve:
   Serve the curry with fresh coriander, basmati rice, and Anang (Biththara Kiri Hodi).

Note:

• *You can use your preferred cut of chicken, but cooking time may vary.
• **Olive oil or butter can be substituted for ghee.