Srilankan Chicken Curry
Author:
Yummy N Tasty
Posted on,
8, Sep 2016
13.2 K views.
3
4.6/5 ( 57 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
60-70 mins
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Recipe video
Ingredients:
- Chicken - 1 Kg, cut into medium pieces
- Onion, large sized - 1 Nos, finely chopped
- Ginger-garlic paste - 1 ½ Teaspoon
- Tomato, large sized - 1 Nos, chopped
- Cinnamon stick - 1 inch piece
- Cloves - 3-4 Nos
- Green Cardamom - 3-4 Nos
- Red chili powder - 1 Teaspoon
- Sri Lankan roasted curry powder - 1 Teaspoon
- Thick Coconut milk - ½ cup
- Fenugreek seeds - ½ Teaspoon
- Ghee - 1 Tablespoon
- Coconut oil or vegetable oil - 2 Tablespoon
- Curry leaves - 2 sprig
- Salt to taste
For Marination:
- Turmeric powder - ½ Teaspoon
- Black pepper powder - 1 Teaspoon
- Red chili powder - 1 Teaspoon
- Sri Lankan roasted curry powder - ½ Teaspoon
- Ginger-garlic paste - 1 ½ Teaspoon
- White vinegar or tamarind paste - 1 Teaspoon
- Salt - 1 Teaspoon
Instructions:
- Clean and wash the chicken pieces, Drain the water completely and set aside.
- Marinate the chicken pieces with the ingredients listed in 'For marination'. Refrigerate for about 30 minutes.
- Heat ghee and oil in a large pan. Add in the fenugreek seeds and fry until slightly brown on low heat.
- Then add in the cinnamon, cloves and cardamom and fry for few seconds.
- Then add in the chopped onion and saute until translucent.
- Then add in the ginger-garlic paste, half of the curry leaves and saute until the raw smell of ginger-garlic disappears.
- Now add in the chilli powder, srilankan curry powder and saute for 2 minutes on low-medium heat.
- Now add in the marinated chicken pieces and mix well. Saute for 5 minutes over medium heat.
- Then add in the chopped tomatoes and mix well. Cover it with a lid and cook the chicken on low-medium heat without adding water. Stir occasionally.
- Once the chicken is almost done, add in the coconut milk, remaining curry leaves and mix well.
- Cook for another 5 minutes, or until the chicken is cooked well and the curry is thick on medium heat.
- Remove from heat and serve after at-least 1 hour.
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Srilankan Chicken Curry
| Author - Yummy N Tasty |
| Posted on - 8, Sep 2016 |
| Recipe URL, https://www.yummyntasty.com/recipes/srilankan-chicken-curry/ |
| Cooking time - 60-70 minutes |
| Serving - 6-8 person(s) |
Ingredients :
- Chicken - 1 Kg, cut into medium pieces
- Onion, large sized - 1 Nos, finely chopped
- Ginger-garlic paste - 1 ½ Teaspoon
- Tomato, large sized - 1 Nos, chopped
- Cinnamon stick - 1 inch piece
- Cloves - 3-4 Nos
- Green Cardamom - 3-4 Nos
- Red chili powder - 1 Teaspoon
- Sri Lankan roasted curry powder - 1 Teaspoon
- Thick Coconut milk - ½ cup
- Fenugreek seeds - ½ Teaspoon
- Ghee - 1 Tablespoon
- Coconut oil or vegetable oil - 2 Tablespoon
- Curry leaves - 2 sprig
- Salt to taste
For Marination:
- Turmeric powder - ½ Teaspoon
- Black pepper powder - 1 Teaspoon
- Red chili powder - 1 Teaspoon
- Sri Lankan roasted curry powder - ½ Teaspoon
- Ginger-garlic paste - 1 ½ Teaspoon
- White vinegar or tamarind paste - 1 Teaspoon
- Salt - 1 Teaspoon
Instructions :
- Clean and wash the chicken pieces, Drain the water completely and set aside.
- Marinate the chicken pieces with the ingredients listed in ‘For marination’. Refrigerate for about 30 minutes.
- Heat ghee and oil in a large pan. Add in the fenugreek seeds and fry until slightly brown on low heat.
- Then add in the cinnamon, cloves and cardamom and fry for few seconds.
- Then add in the chopped onion and saute until translucent.
- Then add in the ginger-garlic paste, half of the curry leaves and saute until the raw smell of ginger-garlic disappears.
- Now add in the chilli powder, srilankan curry powder and saute for 2 minutes on low-medium heat.
- Now add in the marinated chicken pieces and mix well. Saute for 5 minutes over medium heat.
- Then add in the chopped tomatoes and mix well. Cover it with a lid and cook the chicken on low-medium heat without adding water. Stir occasionally.
- Once the chicken is almost done, add in the coconut milk, remaining curry leaves and mix well.
- Cook for another 5 minutes, or until the chicken is cooked well and the curry is thick on medium heat.
- Remove from heat and serve after at-least 1 hour.
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