Sri Lankan Chicken Curry
Recipe information
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Cooking:
25 min.
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Servings per container:
4
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Source:

Ingredients for - Sri Lankan Chicken Curry

1. Boneless skinless chicken breasts - 3 (6 ounce)
2. White vinegar - 2 tablespoons
3. Tamarind juice (Optional) - 1 teaspoon
4. Madras curry powder - ¼ cup
5. Salt, or to taste - 1 tablespoon
6. Ground black pepper - 1 teaspoon
7. Coconut oil - 2 tablespoons
8. Red onion, sliced - 1
9. Green chile peppers, halved lengthwise - 4
10. Green cardamom pods - 8
11. Whole cloves - 6
12. Curry leaves - 12
13. Fresh ginger root, crushed - 1 teaspoon
14. Cinnamon stick, broken in half - 1 (2 inch)
15. Garlic, minced - 3 cloves
16. Water - ½ cup
17. Tomato paste - 1 ½ tablespoons
18. Roasted Madras curry powder - 3 tablespoons
19. Coconut milk - ½ (14 ounce) can

How to cook deliciously - Sri Lankan Chicken Curry

1. Stage

Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.

2. Stage

Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.

3. Stage

Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.

4. Stage

Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)