Sri Lankan Chicken Curry Recipe
Sri Lankan chicken curry recipe from scratch.
Ingredients
- 1.5 kg chicken cut up
- Ghee
Spices
- 1/4 tsp fenugreek seeds
- 10-12 curry leaves
- 2 Onions diced
- 4 - 6 garlic cloves diced or grated
- 2 tsp grated ginger
Other Spices
- 1 tsp ground turmeric
- t tsp ground coriander seeds
- 1 tsp ground cumin
- 1/2 tsp ground fennel seed
- 2 tsp paprika
- 3-6 finely chopped chillies add more if you like it hot
- 2 tsp salt
Whole spices
- 6 cardamom seed pods bruised
- 1 cinnamon stick
- 1 lemongrass stalk
Other ingredients
- 2 tbsp malt vinegar
- 400 g tomato canned 400g chopped tomatoes
Add Before Serving
- 1 cup coconut cream or milk
- 1 lime or lemon
Instructions
Step1
- Add fenugreek seeds and curry leaves to heated Ghee.Ghee
, 1/4 tsp fenugreek seeds, 10-12 curry leaves - Over low heat until leaves brown
Step2
- Add the onion, ginger and garlic2 Onions diced, 4 - 6 garlic cloves diced or grated, 2 tsp grated ginger
- Brown in the hot Ghee
Step3
- Add the other spices as listed plus the malt vinegar1 tsp ground turmeric, t tsp ground coriander seeds, 1 tsp ground cumin, 1/2 tsp ground fennel seed, 2 tsp paprika, 3-6 finely chopped chillies, 2 tsp salt, 2 tbsp malt vinegar
- Mix everything thoroughly to even consistency
Step4
- Add chicken to pot1.5 kg chicken cut up
- Mix / stir until the chicken is evenly covered by spices
- Add lemongrass, tomato and whole spices6 cardamom seed pods bruised, 1 cinnamon stick, 1 lemongrass stalk
, 400 g tomato canned
Step5
- Cook over low heat for 1 hour
- Add lime and coconut cream before serving.1 cup coconut cream, 1 lime
Video
Notes
Adapted from The Complete Asian Cookbook by Charmain Solomon (2011)