%2Fimages.kitchenstories.io%2FcommunityImages%2Fc8ca4bc01d8fc77c41029aad447870b2_812a6788-3fe8-4324-84f3-4a2e4606b360.jpg&w=1440&q=90)
Srilankan Chicken Curry
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
coffee grinder, cast iron pan
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
Step 1/ 6
- Âľ tbsp coriander seeds
- â…ś tbsp cumin seed
- ½ tsp fennel seed
- 1½ cloves
- 2½ 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
- 1½ 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
- 1½ 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
- 1½ 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.
Enjoy your meal!
Tags
More delicious ideas for you
