Chicken Curry

Chicken curry is a staple in most Sri Lankan households served with rice and vegetables. It is also quite versatile and goes well with bread, naan, chapati, roti and parota.

Ingredients

  • Skinless chicken – 500g bone-in
  • Raw curry powder – 1 teaspoon (recepie found here)
  • Chicken curry powder – 2 teaspoons (recepie found here)
  • Black pepper – 1 teaspoon (coursely ground)
  • Turmeric powder – 1/2 teaspoon
  • Chilli powder – 1 tablespoon
  • Coriander powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Tamarind – juice or paste (1-2 tablespoons)
  • Salt – to taste
  • Small onion – 1 sliced
  • Garlic – 4 cloves minced
  • Ginger – 1 inch piece minced
  • Green chilies – 1 finely chopped
  • Curry leaves – 6-8 leaves
  • Pandan leaves – 2 inch piece
  • Lemongrass – 2 inch piece (bruised)
  • Cinnamon – 1 inch piece (crushed)
  • Cardamom – 3 pods
  • Cloves – 4 pods
  • Cumin seeds – 1/2 teaspoon
  • Mustered seeds – 1/2 teaspoon
  • Vegetable oil – 3 tablespoons

Method

  1. Wash and cut chicken into medium sized pieces.
  2. Put the chicken into a large bowl and add chicken curry powder, raw curry powder, turmeric, black pepper, chilli powder, tamarind, cumin powder, coriander powder and salt. Mix well until all the chicken pieces are coated. Let the chicken marinade for at least 30 minutes.
  3. Heat vegetable oil in a large saucepan on medium heat.
  4. Add cumin seeds, mustard seeds, cloves, cardomom and cinnamon and fry for about one minute.
  5. Add pandan leaves, curry leaves and lemongrass. Fry for another 30 seconds.
  6. Add onions, garlic, ginger and green chillies. Fry until onions are soft.
  7. Add the chicken and stir fry for about 3-5 minutes.
  8. Add water just enough to cover the top of the chicken in the saucepan.
  9. Cover and cook for about 15 minutes.
  10. Remove cover, stir and simmer until the curry is reduced.
  11. Turn off the heat and cover for another 5 minutes until the oils come out.
  12. Sprinkle chopped coriander leaves (optional).
  13. Serve with steamed white rice, bread, roti or naan.

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