Sri Lankan Chicken Curry with Cauliflower

I find it so hard to not want a curry every day. To me it just has so much flavour, whether it be North Indian, Asian, Ethiopian.. or any of the worlds amazing curries. Tonight I am home alone (The Bloke in the pub). I was meant to go out myself, but found myself looking forward to home, quiet and a curry. So I decided on a Sri Lankan style.

I really wish my cupboards contained some fresh coconut so I could have made 'pittu' which are towers of rice mixed with grated coconut. I'll have to save that for another day. Meantime, the curry. I have made the Sri Lankan curry powder and the recipe is below. Enjoy!

For the curry:

2 large chicken breasts, skin removed
2 tbsp. Sri Lankan curry powder (recipe below)
1 tsp. chilli powder
1-2 tbsp. oil
1 large onion, sliced
1/2 green pepper, sliced
4 cloves garlic, crushed
1 inch piece ginger, finely chopped
1/2 tsp. cayenne pepper
1 tsp. paprika
150ml water
1/4 tsp. salt
1/2 head cauliflower, in florets
150ml coconut milk

For the curry:

Cut the chicken into chunks and put into a bowl with the curry powder and chilli powder. Mix well and leave to marinade for at least 30 minutes.

Heat 1 tbsp. oil in a pan and add the sliced onion and green pepper. Cook for about 5 minutes or so until softened. Add the garlic and ginger, stir through and cook for another minute. Then add the chicken along with the cayenne pepper and paprika. Let the chicken cook a little, adding the other tbsp. oil.

Add the water, salt and cauliflower. Stir well and pop a lid on the pan. Turn the heat to low and leave to cook for about 20 minutes, stirring occasionally. After 20 minutes add the coconut milk and stir through. Leaving the lid off the pan, cook for 10 minutes to let the flavours develop. Taste to check for seasoning.

Serve with rice and/or chapati - I'm having brown basmati. Sri Lankan curry at its best!



For the Sri Lankan Curry Powder:

3 tbsp. coriander seeds
1 tbsp. cumin seeds
1 x 4cm stick cinnamon, crumbled
1/2 tsp. fennel seeds
1/2 tsp. mustard seeds
1/2 tsp. black peppercorns
8 curry leaves
2 cloves
2 cardamom pod seeds (husk removed)


Heat the spices above in a dry frying pan until fragrant and the seeds beginning to 'pop'. Put into either a grinder, pestle and mortar or hand blender and grind to as much of a powder as you can. Store in a dry place.