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1. Peel and finely slice the onions. Dice the tomatoes. Peel and crush the garlic. Peel and finely grate the ginger. Slice the green chillies. Peel the potatoes and cut them into large chunks.
4 piece Potato,
2 piece Yellow onion,
2 piece Ripe tomato,
6 clove Garlic clove,
30 g Fresh ginger,
2 piece Green chilli
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2. Trim any excess fat from the chicken thighs and cut large pieces into two so they are evenly sized.
900 g Chicken thighs, bone-in skinless
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3. Heat the vegetable oil in a large frying pan over medium heat. Add the mustard seeds, fennel seeds and fenugreek seeds and fry until the mustard seeds start to pop and become aromatic.
3 tbsp Vegetable oil,
1 tsp Mustard seed,
1 tsp Fennel seed,
0.2 tsp Fenugreek seed
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4. Add the sliced onions, curry leaves and cinnamon stick to the pan. Cook, stirring often, until the onions are deep golden and starting to caramelize.
2 piece Yellow onion,
20 piece Curry leaf,
1 piece Cinnamon stick
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5. Stir in the garlic, ginger and green chillies and sauté until fragrant. Add the Jaffna curry powder, ground chilli, turmeric and black pepper and fry briefly, stirring constantly to coat the onions in the spices.
6 clove Garlic clove,
30 g Fresh ginger,
2 piece Green chilli,
3 tbsp Jaffna curry powder,
1.5 tbsp Ground cayenne or hot chilli powder,
0.5 tsp Ground turmeric,
0.5 tsp Black pepper, freshly ground
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6. Add the diced tomatoes and cook, stirring, until they break down into a thick paste and the oil starts to separate at the edges of the pan.
2 piece Ripe tomato
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7. Transfer the cooked spice and tomato mixture to the slow cooker. Place the chicken pieces and potato chunks on top and stir to coat everything in the thick masala.
900 g Chicken thighs, bone-in skinless,
4 piece Potato
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8. In a bowl, whisk together the coconut milk, water, tamarind paste and salt until smooth, then pour this mixture into the slow cooker and stir gently to combine.
1 tbsp Tamarind paste,
200 ml Thick coconut milk,
200 ml Water,
2 tsp Salt
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9. Cover and cook on low until the chicken is very tender and the potatoes are fully cooked and have absorbed the spicy gravy.
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10. Stir in the lime juice and adjust salt to taste. If the gravy is too thin, uncover and cook the curry on high for a short time to thicken slightly.
2 tsp Salt,
1 tbsp Lime juice
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11. Garnish the curry with chopped cilantro leaves and serve hot with rice, string hoppers or roti.
0.5 cup Fresh cilantro leaves (garnish)
