Srilankan Chicken Curry

Srilankan Chicken Curry

Based on 0 ratings
K

Kathrin

Community member

"This is my favorite among many versions of chicken curry. It tastes best when you allow the chicken to absorb the flavors over night. Great dish to enjoy just with bread, or with rice and a choice of veggies."

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings2
400 g
chicken thighs
tbsp
tamarind paste
½ tbsp
ginger garlic paste
½ strip
pandan leaf
½ stalk
lemongrass
1 sprigs
curry leaves
2 tbsp
canola oil
¾ tbsp
coriander seeds
tbsp
cumin seed
½ tsp
fennel seed
cloves
cardamom pods
½ tsp
black peppercorn
½
cinnamon stick
1 tsp
salt
dried chilis
tbsp
unsweetened coconut flakes
½
onion
100 ml
light coconut milk
100 ml
coconut milk

Utensils

coffee grinder, cast iron pan

  • Step 1/6

    • ¾ tbsp coriander seeds
    • tbsp cumin seed
    • ½ tsp fennel seed
    • cloves
    • cardamom pods
    • ½ tsp black peppercorn
    • ½ cinnamon stick
    • coffee grinder

    Spice powder: Roast the whole spices in a pan until fragrant, allow to cool a few minutes and grind to a powder.

  • Step 2/6

    • 400 g chicken thighs
    • tbsp tamarind paste
    • 1 tsp salt

    Cut chicken into pieces with bones-on and skin removed. Marinate the chicken with tamarind sauce, spice powder (step 1) and salt.

  • Step 3/6

    • ½ tbsp ginger garlic paste
    • ½ strip pandan leaf
    • ½ stalk lemongrass
    • 1 sprigs curry leaves
    • 2 tbsp canola oil
    • dried chilis
    • ½ onion
    • cast iron pan

    Cut onion to slices. Heat oil in an iron cast pan, add pandan leaf, curry leaves, lemongrass bulb, onions, ginger-garlic paste and chilis. Fry a few minutes on medium heat until fragrant.

  • Step 4/6

    Add coated chicken pieces and fry for a few minutes on medium heat, mix with the onion mixture until the meat changes color.

  • Step 5/6

    • 100 ml light coconut milk

    Add 200 ml of thin coconut milk, stir gently, cover with a lid and cook for 10mins on medium heat.

  • Step 6/6

    • tbsp unsweetened coconut flakes

    Roast coconut flakes lightly. Then add thick coconut milk and roasted coconut flakes and cook on low heat for another 15-20mins until oil has separated on top. Allow curry to rest for about 10mins. Serve with rice and dhal curry or vegetables.

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