Srilankan Chicken Curry

Filed under Chicken, Non-Vegetarian
4, 4 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 4 reviews

Posted by
Posted on 8, Sep 2016
Serving 6-8 people
Ready in 60-70 minutes
Post Views 1.3 K views
Post Rating 4.00 out of 5 , from 4 reviews
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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
Directions
  1. Clean and wash the chicken pieces, Drain the water completely and set aside.
  2. Marinate the chicken pieces with the ingredients listed in 'For marination'. Refrigerate for about 30 minutes.
  3. Heat ghee and oil in a large pan. Add in the fenugreek seeds and fry until slightly brown on low heat.
  4. Then add in the cinnamon, cloves and cardamom and fry for few seconds.
  5. Then add in the chopped onion and saute until translucent.
  6. Then add in the ginger-garlic paste, half of the curry leaves and saute until the raw smell of ginger-garlic disappears.
  7. Now add in the chilli powder, srilankan curry powder and saute for 2 minutes on low-medium heat.
  8. Now add in the marinated chicken pieces and mix well. Saute for 5 minutes over medium heat.
  9. 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.
  10. Once the chicken is almost done, add in the coconut milk, remaining curry leaves and mix well.
  11. Cook for another 5 minutes, or until the chicken is cooked well and the curry is thick on medium heat.
  12. Remove from heat and serve after at-least 1 hour.
4, 4 reviews

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