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Sri Lankan Chicken Curry
Ingredients
- 8-10 pcs skinless bone in chicken ( 1 kg)
- 2-3 tsp chili powder or paprika powder
- ½ tsp turmeric powder
- 1 ½ tbsp roasted curry powder
- 1 ½ tbsp vinegar
- A few curry leaves
- 1 ” pc rampe pandan leaf – optional
- 1 ½ pc lemon grass
- 1 ” pc ginger cleaned; 4 cloves garlic, ground
- 1 onion chopped ( 50 gm)
- 1 tomato cut into segments
- 4 cardamoms seeds only; 3 cloves, powdered
- 1 ” pc cinnamon
- 1-1 ½ tbsp oil
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- Salt to taste
- Roasted curry powder
- ½ cup coriander
- ¼ cup cumin seeds
- 1/8 cup fennel seeds
- A few curry leaves
- 1 ” pc rampe pandan leaf – optional
- 1 ” Pc Cinnamon
- 4 cardamoms seeds only; 3 cloves
Instructions
- Season chicken with salt, turmeric, vinegar, garlic paste, chili powder and roasted curry powder.
- Mix well and marinade 30 minutes.
- Heat oil on medium heat and fry onions with cinnamon, curry leaves, rampe, and lemon grass.
- When onions are lightly browned, add the chicken and let it fry for a few minutes.
- Add the thin coconut milk and cook on medium heat until the chicken is tender.
- Add the thick coconut milk and the powdered cardamom/clove and allow to simmer until the gravy is thick.
- Method for roasted curry powder
- Dry roast each condiment separately, shaking the pan frequently till golden brown. Do not allow to burn.
- Cool and grind finely in a blender. Store in an airtight jar.