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Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

This is an authentic traditional Sri Lankan chicken curry
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Prep Time 20 minutes
Cook Time 30 minutes
Marinate 30 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine Sri Lankan
Servings 8 Servings
Calories 175 kcal

Ingredients
  

Marinate The Chicken

  • 1 kg Chicken wash and cut into pieces
  • 2 tbsp Curry Powder
  • 2½ tsp Salt
  • 2 tbsp Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tbsp Black pepper
  • 1 tbsp Vinegar
  • 1 tbsp Coriander Powder

Cook The Chicken

  • 2 tbsp Oil
  • 1 tsp Aba (Mustard Seed)
  • 1 Curry leaves Sprig
  • 4 Rampe leaves (Pandanusamaryllifolius ) pandan leaves (thin slices)
  • ½ Small cinnamon sticks
  • 4 Cloves
  • 4 Cardamom Pods
  • 1 Fresh Lemongrass
  • 1 tsp Cumin
  • 8 Garlic cloves choppped
  • 1 Onion choppped
  • 1 tsp Ginger choppped
  • 1 Green Chili
  • 3 Dry red chilies
  • 1 tbsp Black curry powder
  • 2½ cup Coconut milk

Instructions
 

Marinate The Chicken

  • Before marinating, wash the chicken and cut it into pieces. Take a bowl and add chicken, salt, vinegar, curry powder, turmeric, black pepper, chili powder, and coriander powder. Mix it well and leave it to marinate for about 30 minutes.
    1 kg Chicken, 2 tbsp Curry Powder, 2½ tsp Salt, 2 tbsp Chili Powder, ½ tsp Turmeric Powder, 1 tbsp Black pepper, 1 tbsp Vinegar, 1 tbsp Coriander Powder

Cook The Chicken

  • Place a pan on the stove, add oil to it and keep it on medium heat.
    2 tbsp Oil
  • After the oil is heated, add mustard seeds, curry leaves, Fresh Lemongrass, Rampe leaves (pandan leaves / Pandanusamaryllifolius ), cardamom pods, cloves, cumin, green chili, dried chili, and cinnamon stick fry these for about 2 minutes while stirring
    1 tsp Aba (Mustard Seed), 1 Curry leaves, 4 Rampe leaves (Pandanusamaryllifolius ), ½ Small cinnamon sticks, 4 Cloves, 4 Cardamom Pods, 1 Fresh Lemongrass, 1 Green Chili, 3 Dry red chilies, 1 tsp Cumin
  • Now put garlic, ginger, and onion in the bowl and fry for another 2 minutes (make sure spices don’t get burn)
    8 Garlic cloves, 1 Onion, 1 tsp Ginger
  • Add marinated chicken. Mix well until the spices combine. Close the lid and cook for another 10 minutes. Now add coconut milk and mix well. Cook for about 10 minutes till the curry thickens. Add black curry powder and mix. Add salt to taste. Serve now.
    2½ cup Coconut milk, 1 tbsp Black curry powder
Keyword Chicken Curry, Sri Lankan Chicken Curry