Sri Lankan Curry

Sri Lankan Curry

A full-bodied classic Sri Lankan style of curry powder using 100% fresh herbs and spices with no fillers, starches or MSG.

For best results, use 2 tablespoons per pound of meat and dry fry the Herbie's Spice Mix in the pan before adding any oil.

Sri Lankan cuisine is one of the most complex cuisines of South Asia. Sri Lanka has long been renowned for its spices. Since ancient times, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish, chicken, pork or lamb.

RECIPE Coconut Chicken Curry with Cashews

  • 2 pounds skinless boneless chicken thighs, cut in 3-inch chunks
  • Salt and pepper
  • 1 tablespoon grated ginger
  • 2 teaspoons grated garlic
  • 3 tablespoons lemon juice
  • 3/4 cup raw cashews
  • 1/4 cup shredded dried unsweetened coconut
  • 1 pound small potatoes, peeled and cut in 2-inch cube sections
  • 2 tablespoons ghee, coconut oil or vegetable oil
  • 1 1/2 cups finely diced onion
  • 1 tablespoon tomato paste
  • 1 2-inch piece cinnamon stick
  • 3 cups chicken broth or water
  • 1 cup thick coconut milk

Season chicken generously with salt and pepper and put it in a mixing bowl. Add ginger and garlic and massage into meat.

In a dry skillet over medium heat, toast 4 tablespoons of Herbie’s Sri Lankan Curry Mix for about 2 minutes until fragrant. Add the toasted spice powder to the chicken. Add lemon juice and mix well. Let marinate at room temperature for at least 15 minutes, or refrigerate up to 1 hour.

Heat oven to 375 degrees. Put cashews on a baking sheet and roast until lightly browned, 8 to 10 minutes. Remove and set aside to cool.

Spread the shredded coconut on the baking sheet and toast until lightly browned, about 5 minutes, then let cool. Grind the coconut with 1/4 cup cashews in a spice mill or small food processor to make a rough powder. Reserve 1/2 cup roasted cashews for garnish.

Bring a small saucepan of lightly salted water to a simmer, then add potato and cook until tender, about 7 - 10 minutes. Remove from heat and reserve in the water.

In a wide heavy-bottomed pot, heat ghee over medium-high heat. Add chicken pieces to the pot, stirring occasionally until lightly browned, about 5 minutes, then remove and set aside. Add onions and cook until softened, about 5 minutes more. Add tomato paste and let it sizzle with onions for a minute or two. Add broth and bring to a brisk simmer, stirring with a wooden spoon and scraping up any caramelized bits from the pot.

Add cinnamon stick, chicken and the ground coconut and cashew mixture. Adjust heat to a gentle simmer, cover and cook for about 30 minutes, until chicken is tender. Taste the sauce and adjust seasoning if necessary. To finish the dish, stir in coconut milk, drain and add the reserved potatoes. Cook for 3 to 4 minutes, until potatoes are heated through and the sauce has thickened slightly. Transfer to a serving bowl and sprinkle with reserved cashews.

Contains: Coriander seed, cumin, fennel, chili, turmeric, cinnamon, cloves, pepper, cardamom.