Sri Lankan chicken curry

Sri Lankan chicken curry - Geeta style

🌴This is the most popular meat dish in Sri Lanka, I hope you enjoy it!

Ingredients
1.5kg chicken (with bones)
1/2 large onion
3-4 garlic cloves
tiny bit of fresh ginger (or a sprinkle of ginger powder)
200ml coconut milk
sunflower oil (you can use olive oil)
1/2 tomato
1 - 1/2 fresh green chilli
a few curry leaves (can be substituted with bay leaves)

4-5 cardamom pods
1 tablespoon tomato puree (optional)
3-4 teaspoons curry powder (A roasted form of curry powder is also used in Sri Lanka for meats)
Boiled water
1/4 teaspoon red chilli powder (add more for more hotness!)
1/4 - 1/2 teaspoon turmeric powder
1-1/2 teaspoon paprika (NOT sweet or smoked)
1 cinnamon stick (optional)
4-5 cloves (optional)
Malt Vinegar (or a neutral vinegar)

Important

Spice powders - please use curry powders from an Indian store E.g. Madras curry powder.

Coconut milk - please use cans (from Thailand) or Sri Lankan Maggie coconut powder.

Malt Vinegar (you can find this in Indian, British stores, or order via Amazon)

Vinegar - You can try apple cider vinegar or a plain vinegar, but Malt vinegar will give you the best taste!
optional ingredients - add these if you can for optimum flavour!

Chicken cooking time - 50 minutes approx..

1. Marinate the chicken in a large bowl with the following ingredients - curry powder, turmeric powder, red chili powder, paprika powder, Malt vinegar (if you find it) or a neutral vinegar, tomato puree, salt, pepper and a bit of oil. Ideally leave in the refrigerator overnight.

2.Peel and slice the onion. Mince the garlic, ginger and fresh green chili. Place them together with the curry leaves, cinnamon stick, cardamom and cloves.

3. Heat some oil in a saucepan and add the onions, curry leaves, cinnamon stick, cloves and cardamom.

4. When the onions are golden, add the chicken and tomato (diced). Mix over a high heat for 10-15 minutes, cover with lid, mixing often.

5. Pour some boiled water into the bowl where the chicken was marinated. Scrape remains of the marinade into the boiled water and mix. Pour the boiled water into the saucepan, until it almost covers the chicken. Mix, cover and leave to cook for another 15-20 minutes.

6. Add the coconut milk and mix (you can add more coconut milk, or add more water instead, depending on your taste, I normally add 200ml coconut milk). Cook for another 15-20 minutes, lowering to a medium heat during the last 10 minutes, until the chicken is cooked. Adjust water/coconut milk levels as required.

7. Serve with rice, roti, naan or any type of bread

Comments

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