Sri Lankan Chicken Curry Food

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

SRI LANKAN CHICKEN CURRY

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.

SRI LANKAN CHICKEN CURRY (KUKUL MAS CURRY)

Steps:

• Heat the ghee in a large pan and fry fenugreek and curry leaves until they start to brown.
• Add onions, garlic and ginger and fry gently until onions are quite soft and golden.
• Add turmeric, chilli, coriander, cummin, fennel, paprika, salt and vinegar.
• Stir well.
• Add chicken and stir over a medium heat until chicken is thoroughly coated with spices.
• Add tomatoes, whole spices and lemon grass.
• Add chopped vegetables at this point if using.
• Cook, covered, over a low heat for 40 - 50 minutes.
• Add coconut milk, taste and add more salt and a squeeze of lemon juice if required.
• Do not cover after adding coconut milk.
• Serve with rice.

SRI LANKAN CURRY

Steps:

• Fry the chicken just until the outside is golden. Then remove.
• Fry onion, garlic and giner until softened. Then add curry powder (add chilli powder/cayenne pepper if want spicier curry), paprika, paprika, bay leaves. Mix and cook for a few min until fragrant. Add tomatoes and 1 tsp sugar. Mix to coat. NB you could also add other vegetables here e.g carrot, pepper e.t.c.
• Add coconut milk, equal amount of water and vinegar. Bring to a boil and put in to a slow cooker on high for 3 hours.
• If you don't have a slow cooker follow the same steps but add the chicken (potentially cut up in to smaller pieces) with the onions, garlic e.t.c. chicken. Cook for 10 min before adding the coconut milk and then cook for 20 min with the lid on.

SRI LANKA CHICKEN CURRY

Steps:

• Heat oil in large saucepan and fry curry leaves until they start to turn colour.
• Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
• Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
• Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
• Add the coconut milk or even a small amount of cream if coconut milk is not available.
• Stir through and thicken if necessary.
• Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
• This dish freezes well.