Total time
50 mins
Prep
15 mins
Cook
35 mins
Per head
£2.91
Difficulty
Easy
A warmly spiced one-pot chicken and potato curry from the Tamil heart of Point Pedro, a district in Jaffna, the northernmost tip of Sri Lanka where this recipe comes from.
Did you know?
In Jaffna Tamil cooking, chicken is often cooked without pre-browning - everything goes into the pot together. This one-pot method lets the spices coat the chicken from the very first minute, building a more unified, deeply infused flavour. Traditionally, cooks here reach for pandan leaf (rampe) rather than bay leaves: if you spot it at a Sri Lankan or Asian grocer, it's worth a try.
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Ingredients
- 350g, sliced onion
- 15g, finely chopped ginger
- 2 (crushed) garlic
- 400g, sliced tomatoes
- 6 bay leaves
- 10 (fresh) curry leaves
- 1 tbsp curry powder
- 50g coconut milk powder
- 2 tbsp tomato puree
- 1 tsp, adjust to taste salt
- 3 tbsp lemon juice
- ½ tsp garam masala
- 300ml water
- 600g, sliced into chunks potato
- 400g, washed and sliced into chunks chicken breast
- ¼ tsp turmeric powder
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Point Pedro Chicken Curry
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