Sri Lankan Chicken Curry - South Asian Recipe

Sri Lankan Chicken Curry

🌍 South Asian, Sri Lanka Difficulty: ●●●○○

Sri Lankan curries use roasted (not raw) curry powder — the roasting creates a deeper, darker, smokier flavour.

Ingredients

• 1 kg chicken pieces, skin-on
• 4 tbsp coconut oil
• 2 onions, sliced
• 6 garlic cloves, minced
• 2 in ginger, minced
• 3 green chilies
• 2 sprigs curry leaves
• 1 in cinnamon
• 3 cardamom
• 4 cloves
• 1 stalk lemongrass, bruised
• 2 tbsp Sri Lankan roasted curry powder
• 1 tsp chili powder
• 1 tsp turmeric
• 400 ml coconut milk
• 1 tbsp pandan leaves (rampe), knotted
• 3 tbsp tamarind pulp

Method

1. Marinating — Marinate chicken in turmeric, chili powder, half the curry powder, and salt, 1 hour.
2. Heating — Heat oil; fry cinnamon, cardamom, cloves. Add onion, cook golden.
3. Adding — Add garlic, ginger, chilies, curry leaves, lemongrass, pandan. Cook 3 min.
4. Adding — Add remaining curry powder; fry 2 min.
5. Adding — Add chicken; sear on high 8 min.
6. Adding — Add thin coconut milk and tamarind. Simmer covered 25 min.
7. Adding — Add thick coconut milk; simmer uncovered 10 min. Oil will float on surface when done.

Tags: chicken pieces, coconut oil, onions, garlic cloves, in ginger · Source: Brittani's Almanac