Curry/ Sri Lankan Chicken Curry - Kenmare Foodie

Name: Curry/ Sri Lankan Chicken Curry - Kenmare Foodie
Ingredients: 1 tbsp uncooked long grain or basmati rice; 50g/2oz coriander seeds; 25g/1oz cumin seeds; 25g/1oz fennel seeds; 7.5cm/3in piece cinnamon stick; 1½ tsp fenugreek seeds; ½ tsp cloves; ½ tsp cardamom seeds (from about 10 green cardamom pods); ½ tsp black mustard seeds; 1 tsp black peppercorns; 3 dried red Kashmiri chillies; 2 tbsp coconut or vegetable oil; 15cm/6in cinnamon stick, broken into smaller pieces; 10 cardamom pods, bruised; 10 cloves; 350g/12¼oz onions or shallots, peeled, cut in half, thinly sliced; 40g/1½oz garlic, peeled, crushed to a paste with the edge of a knife; 25g/1oz fresh root ginger, peeled, finely grated; 2 tbsp roasted Sri Lankan curry powder (see above); 1 tsp Kashmiri chilli powder; 1 tsp ground turmeric; 200g/7oz canned chopped tomatoes; 20 fresh curry leaves; 4 x 4cm/1½in pieces pandan leaf (available from some Asian grocers); 1 fat lemongrass stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife; 3 green cayenne chillies, split open lengthways; 1 tsp salt, or to taste; 400ml/14fl oz canned coconut milk; 750g-800g/1lb 10½oz-1lb 12¼oz cold cooked turkey, cut into small pieces; 1 tbsp freshly squeezed lime juice

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So that's it….we have all gorged and drank and hit massive sugar highs and lows on the best of this seasons indulgences. The turkey and ham have had many a tal

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Ingredients

1 tbsp uncooked long grain or basmati rice
50g/2oz coriander seeds
25g/1oz cumin seeds
25g/1oz fennel seeds
7.5cm/3in piece cinnamon stick
1½ tsp fenugreek seeds
½ tsp cloves
½ tsp cardamom seeds (from about 10 green cardamom pods)
½ tsp black mustard seeds
1 tsp black peppercorns
3 dried red Kashmiri chillies
2 tbsp coconut or vegetable oil
15cm/6in cinnamon stick, broken into smaller pieces
10 cardamom pods, bruised
10 cloves
350g/12¼oz onions or shallots, peeled, cut in half, thinly sliced
40g/1½oz garlic, peeled, crushed to a paste with the edge of a knife
25g/1oz fresh root ginger, peeled, finely grated
2 tbsp roasted Sri Lankan curry powder (see above)
1 tsp Kashmiri chilli powder
1 tsp ground turmeric
200g/7oz canned chopped tomatoes
20 fresh curry leaves
4 x 4cm/1½in pieces pandan leaf (available from some Asian grocers)
1 fat lemongrass stalk, tough outer leaves removed, cut in half, lightly bruised with the edge of a knife
3 green cayenne chillies, split open lengthways
1 tsp salt, or to taste
400ml/14fl oz canned coconut milk
750g-800g/1lb 10½oz-1lb 12¼oz cold cooked turkey, cut into small pieces
1 tbsp freshly squeezed lime juice
salt
freshly ground black pepper
steamed rice, to serve