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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.
Author: Harsha Seneviratne