SRI LANKAN CHICKEN CURRY
Learn how to make authentic Sri Lankan chicken curry with these tips and variations for the best ever chicken curry, made with or without coconut milk. Spicy, flavorful and fragrant!EASY - This is a great starting recipe for novice cooks or those who are new to making curries. To make it easier, you can use boneless chicken, or chicken that has already been cut into sections. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Provided by Dini
Categories Curry Main Course
Time 55m
Number Of Ingredients 17
Steps:
- Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
- Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
- Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don't burn.
- Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
- Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
- If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
- Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.
Nutrition Facts : Calories 187 kcal, Carbohydrate 5 g, Protein 20 g, Fat 9 g, SaturatedFat 4 g, Sodium 258 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
CEYLON CURRY POWDER
Taken from Charmaine Solomon. "In Sri Lankan cooking one of the main characteristics is that the spices are dark and roasted, this gives an aroma completely different from Indian curries". Used in "Harak mas curry" (Sri Lankan beef curry), "Lampries Curry" and "Mas Ismoru" (Sri Lankan braised beef with gravy).
Provided by Lou van
Categories Asian
Time 20m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
- Do not let them burn.
- Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
- Blend on high speed until finely powdered.
- Combine with chilli powder and ground rice if using.
- Store in an airtight jar.
Nutrition Facts : Calories 280.8, Fat 14.4, SaturatedFat 1, Sodium 63.8, Carbohydrate 47.2, Fiber 25.8, Sugar 0.6, Protein 12
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