Sri Lankan Chicken Curry

Ingredients – Preparation and Cooking Time 45 Minutes

500g of skinned mixed chicken pieces

2 tablespoons Oil

1 tablespoon Vinegar

1/2 cup canned coconut cream

2/3 cup water

3 cloves garlic peeled and chopped finely

1 small onion diced finely

1 inch piece fresh ginger crushed slightly

1 large tomato diced

2 inch piece Rampe (Pandan Leaf)

3 green chillies chopped finely

2 stalks of curry leaves

2 teaspoons chillie powder

1 and 1/2 tablespoons roasted curry powder (From a Sri Lankan ingredient shop or homemade with coriander seeds, cumin and fennel as the main ingredients)

1/4 teaspoon turmeric

3 cloves

3 cardamoms

2 inch piece cinnamon

1/4 teaspoon dill seeds

1 and 1/2 teaspoons salt

Step 1

Peel and chop all the fresh ingredients...
Peel and chop all the fresh ingredients…

Step 2

Heat oil in medium sized pan and fry all the fresh ingredients except for tomato and green chillie for 2 minutes on medium heat
Heat oil in medium sized pan and fry all the fresh ingredients except for tomato and green chillie for 2 minutes on medium heat

Step 3

Add the chicken pieces and fry for 5 minutes
Add the chicken pieces and fry for 5 minutes

Step 4

Add all the dry spices and mix well and fry for a further 3 minutes until the chicken is well coated
Add all the dry spices and mix well until the chicken is well coated. Hold back 1/2 teaspoon for salt to taste and add later if required.

Step 5

Fry gently for 3 minutes
Fry gently for 3 minutes and add vinegar

Step 6

Add coconut milk and water and mix well
Add coconut milk and water and mix well

Step 7

Bring to a boil
Bring to a boil

Step 8

Simmer on medium heat for half an hour or until chicken is cooked.
Add tomato and green chillie and simmer on medium heat for half an hour or until chicken is cooked.

Step 9

Taste and add more salt if required.
Taste and add more salt if required.

Step 10

Serve hot with rice or roti
Serve hot with rice or roti
Enjoy
Enjoy
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4 Comments Add yours

  1. Neelika Jayawardane says:

    mmmm….I never knew about the vinegar. Or the dill seed. No wonder it never turned out like it should!

    1. The vinegar helps balance the flavour and acts as a tenderizer. The dill I add to most things and does make it taste different. Only other thing I would add if I had it is lemongrass. I love the fragrance and flavour it imparts.

  2. bindhi says:

    I marinate the chicken first with all the curry powder, Chillie powder, vinegar, salt and pepper keep for 15 or so minutes before frying in the oil. Also I add few pieces of celery at the last minute with tomato and green chillies for added flavour. Celery gives it a lovely aroma and a flavour.

    1. Thanks. I will have to try that…It would make a big difference to the flavour. And yes, I like the idea of the celery too…Haven’t tried adding pepper, but can imagine it adds another dimension to the “heat”

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