Sri Lankan Chicken Curry

Prep Time: 10 Min    |   Cook Time: 34 Min    |   Ready In: 44 Min

"This is my answer to "what's your favourite chicken curry?". Sri Lankan curries are well known for their bright colours, spicy aroma, vibrant flavours & best of all for their unique taste. This is a traditional recipe which is practical & fit enough for modern cooking."

Servings:


Ingredients:

For Marinate The Chicken

600 Grams Chicken (cut in to pieces)
1 Teaspoon Chili powder
1 Teaspoon Curry powder
1 Teaspoon Ground pepper
1/2 Teaspoon Turmeric powder
1 Teaspoon Vinegar
2 Teaspoon Salt (or to taste)
1 Teaspoon Mustard (ground)
1 Teaspoon Tamarind juice (fresh)

For Preparing Chicken

1 Medium Red onion (finely chopped)
8 Clove Garlic (finely chopped)
6 Medium slice(s) Ginger (finely chopped)
5 Medium Curry leaves
1/2 Teaspoon Curry powder
1 Teaspoon Chili powder
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Fennel
3 Small Cardamom pods (crushed a bit)
1/2 Teaspoon Coriander seeds
3 Small Clove
1 Medium Tomato (cut in to pieces)
4 Tablespoon Oil
1 Cup Coconut milk (thick)
1 Stick Cinnamon

Directions:

To Marinate the chicken

Step 1
Put the chicken pieces in to a large mixing bowl then add cury powder, turmeric powder, chili powder, ground pepper, vinegar, mustard, tamarind juice and salt & mix well all together. Let it marinate about 15 minutes.

To prepare the chicken

Step 2
Heat up oil in a large sauce pan to a medium heat for 2 minutes.
Step 3
When the oil is hot anough add chili powder and curry powder in to the sauce pan and stir fry it for about 2 minutes (don't let it burn).
Step 4
Then reduce the heat and add cumin seeds, coriander seeds, fennel seeds, cardomom pods, cinnamon stick, curry leaves and cloves in to the pan stir and fry it for about 2 minutes. (note: as oil is hot the mixture can burn fairly quickly, so make sure stir it.)
Step 5
Then increase heat of the pan to medium high and add 3/4 onion, ginger and garlic in to the pan and mix wel fry it for about 3 minutes.
Step 6
Now add marinated chicken in to the sauce pan and mix well all together, fry chicken for about 15 minutes while stirring gently. Then add tomatoes, mix & let it cook for further 7 minutes.
Step 7
Then add coconut milk in to the sauce pan & reduce the heat, let simmer for about 10 minutes.
Step 8
When chicken curry start to get thick add remaining chopped onion in to the sauce pan and mix well together and remove the sauce pan from heat. Serve hot with rice, bread or string hoppers.

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