Prep 30 mins
Cook 1 hr
A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.
- 3 lbs skinless chicken thighs
- 10 curry leaves
- 2 onions, diced
- 2 teaspoons garlic, crushed
- 2 teaspoons gingerroot, fresh grated
- 2 tablespoons oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon ground coriander
- 2 teaspoons paprika
- 1⁄2 teaspoon salt
- 2 tablespoons white vinegar
- 2 tomatoes, diced
- 6 cardamom pods, cracked open
- 2 slices lemon rind
- 1 cinnamon stick, small
- 1⁄2 cup coconut milk
- Heat oil in large saucepan and fry curry leaves until they start to turn colour.
- Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
- Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
- Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
- Add the coconut milk or even a small amount of cream if coconut milk is not available.
- Stir through and thicken if necessary.
- Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
- This dish freezes well.
Tried this for the first time tonight and I was impressed. Full of flavours and very filling. My one year old also loved this and ate it all. If you haven't tried this yet,what are you waiting for :)
Yum yum yum! I cook a lot of vegetarian Indian food, but I had never tried a true chicken curry before this one. I made a few modifications because I just can't cook a recipe exactly as it is written. I used 1.5 pounds of thighs and leg meat, though I didn't change the rest of the proportions. I added extra onion, tomatos (from my garden!, a green pepper, and Thai chilis(from my garden!). I used dried ginger instead of fresh. I used "chile powder" (actual ground chiles, not the Texas stuff), because I think that is what was meant. I used 1 T of cumin seeds instead of ground cumin, frying them with the curry leave. I used 1 teaspoon of lemon juice instead of the rind and lemongrass, and I used ground cinnamon instead of a stick. Also, I used extra coconut milk so it would be more saucy. I thickened my sauce with cornstarch. And it is amazing. Mine came out extra spicy because of the 4 Thai chiles. I froze this in meal size batches with a little brown rice to take to work with my since my husband doesn't like spicy food (blasphemy!). I am not Sri Lankan, but this recipe seems pretty genuine to me, and it is definitely one I will make again. I may try it stir fried tofu instead of chicken next time.
This was a very tasty curry, with just the right amount of spice. My RM, who does not ordinarily care for spicy food, gave this one a thumbs-up and proclaimed it "very good-- a keeper!" The chicken was moist and tender, just right! I did not toss the whole cardamom pods into the curry, just broke them open and sprinkled in the seeds. I thickened the sauce with a small amount of flour, and served this over rice. Made for India: More Than Just Curries tag game 2010.