Sri Lankan Chicken Curry
Sri Lankan Chicken Curry
After eating this chicken curry for the first time, you’ll want to have this Sri Lankan comfort food on the regular. This is extremely good; like drink a cup of curry gravy good. And the best part is that it’s inexpensive and relatively easy to make. I always will recommend to use bone in chicken as opposed to boneless. The bone adds so much flavor to the curry that it would be completely silly to use anything but. With many Sri Lankan curries, there are 2 options for the consistency and flavor of the gravy. If you want this curry to be heavier and rich with slightly less spiciness, use coconut milk. If you want the curry to be less rich, but spicier in flavor, use chicken stock. There’s really no wrong.
Ingredients
- 2 tbsp coconut oil
- 1/2 medium red onion finely chopped
- 4 tbsp ginger garlic paste
- 8 curry leaves
- 2 1/2 tbsp Sri Lankan curry powder
- 1 cinnamon stick
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1 tbsp paprika
- 2 lbs whole chicken legs drums and thighs cut in half
- 2 serrano peppers thinly sliced
- 3 roma tomatoes diced
- 2 tsp brown sugar
- 2 tsp cider vinegar
- 1/2 cup coconut milk or chicken stock
- 1/2 cup water
Garnish
- cilantro chopped
Instructions
- Heat up coconut oil in a large sauté pan over medium high heat. Add in the onion and ginger garlic paste. Sauté for 5 minutes.
- Stir in the curry powder, cayenne, paprika, cinnamon stick, and curry leaves. Cook for 2 minutes.
- Add in the chicken, serranos, tomatoes, and brown sugar. Season with salt. Brown the chicken on all sides for 10 minutes.
- Pour in the coconut milk, water, and cider vinegar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Uncover and simmer for 10 more minutes.
Sri Lankan Roasted Curry Powder
Sri Lankan roasted curry powder is the base of so many Sri Lankan curries. It is specifically used in curries that contain proteins like beef, pork, lamb, and chicken. It can also used in vegetarian curries. If you want to use the curry powder for fish and seafood, don’t toast any of the spices. Dry toasted spices are too strong for aquatic protein and will overpower the flavor.
Equipment
- Spice grinder
Ingredients
- 4 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns
- 2 tbsp basmati rice
- 1 tbsp black mustard seeds
- 3 tsp whole cloves
- 2 tsp green cardamom seeds
- 1 tsp fennel seeds
Instructions
- Dry toast the rice in a nonstick pan over medium heat for 3 minutes.
- Add in the rest of the ingredients. Toast for 5 minutes; continuously moving the pan to keep the spices from burning. Let cool completely.
- Grind to a powder in a spice grinder.
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