Sri Lanka Chicken Curry

Submitted by JoyfulCook

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 8-10 8-10 serves
• Serves: 6-8

ingredients

• 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

directions

1. Heat oil in large saucepan and fry curry leaves until they start to turn colour.
2. Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
3. Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
4. Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
5. Add the coconut milk or even a small amount of cream if coconut milk is not available.
6. Stir through and thicken if necessary.
7. Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
8. This dish freezes well.

Reviews

[Karen B.]

It turned out wonderful I loved the taste next time I will add more heat to it,

 

[Zippy Zoe]

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 :)

 

[Hwin]

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.

 

[CookieWeasel]

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.

 

[AmandaInOz]

Absolutely delicious curry! I used lemongrass instead of lemon rind, otherwise made as stated. I took the chicken out after the 40 minutes, added the coconut milk and reduced the gravy further. Yummy! Thanks for posting!