This curry is a Sri Lankan curry (Kukul mass) It is excellent! I was surprised of how good it was! We were impressed that you could taste the lemongrass, fennel seeds, and cardamom. Because normally the spices are so blended together, you can't really distinguish them. I halfed the recipe and these are the changes I made: - 2 chicken breasts, cubed - heaped 1/2 tsp cumin powder (instead of whole seeds) - heaped 1/2 tsp coriander powder (instead of whole seeds) - 2 kashmiri dried chilies - 1 tsp green chili paste (instead of birds eye chilies) - I didn't use kewra water - 2 tomatoes finely chopped (because I didn't want half a tomato laying in the fridge) - While I browned the onions, I added the cinnamon, lemongrass, and curry leaves so their flavors could infuse I hope you have a succes, just as I did

Posted by Michela Storm Frederiksen at 2021-08-06 20:24:49 UTC