Srilankan Chicken Curry

Step 1/6

• ¾ tbsp coriander seeds
• ⅜ 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.