← All recipes
Main · Earlier
Chicken Curry with Daal, Coconut Sambal and Coconut Roti
Dee Williams
01 May 2019

4
Serves
4
Components
44
Ingredients
—
Season
Ingredients
Coconut Roti
200gplain flour
75gfreshly grated coconut
1/2red onion, finely diced
2 sprigcurry leaves, finely chopped
4 tbspcoconut oil
salt, to taste
Sri Lankan Chicken Curry
1 tspcumin seeds
1 tspcoriander seeds
1 tspfennel seeds
1 tspchilli powder
1dried red chilli
3cardamom pods
1/4cinnamon stick
2whole cloves
2onions, peeled and chopped
3cloves garlic
1.5cmpiece ginger
2 sprigscurry leaves
4 tbspcoconut oil
1birds eye chilli
1/2 tspmustard seeds
150mlcoconut milk
2chicken thighs, on the bone, skin removed
2chicken drumsticks, on the bone, skin removed
juice of 1/2lime
salt, to taste
Dhal Curry
3 tbspcoconut oil
1/2onion, finely chopped
2cloves garlic
1 sprigcurry leaves
1/2 tspmustard seeds
200gred split lentils, rinsed
250mlcoconut milk
1 tspturmeric powder
1/2 tspchilli powder
salt, to taste
Coconut Sambal
1clove garlic
2black peppercorns
2 tspchilli flakes
100gfreshly grated coconut
1/2 tsprock salt
juice of 1/2lime
1/2fresh coconut, to serve
fresh and fried curry leaves and fried red chillies, to garnish
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Dee Williams. Originally published by Network 10 on 01 May 2019.
Original on 10 Play ↗