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Sri Lankan Chicken Curry Recipe

Sri Lankan Chicken Curry is a popular Sri Lankan Curries
Author :
 
On :
Friday, 26 May, 2017
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Sri Lankan Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1.5 kg - Chicken
  • 2 tbsp - Ghee or vegetable oil
  • 1/4 tsp - Fenugreek seeds
  • 10 Curry leaves
  • 2 large onions, finely chopped
  • 4-5 Cloves garlic, finely chopped
  • 2 tsp - fresh ginger, finely grated
  • 1 tsp - Turmeric powder
  • 1 tsp - chilli powder
  • 1 tbsp - ground coriander
  • 1/2 tsp - ground fennel
  • 1 tsp - cumin
  • 2 tsp - paprika
  • 2 tsp - salt
  • 2 tbsp - Vinegar
  • 2 tomatoes, peeled and chopped
  • 6 Cardamom pods, bruised
  • 1 stick Cinnamon
  • Lemon grass - 1 stalk
  • pandan leaf - 1
  • 1 cup - thick Coconut Milk
  • How to Make Sri Lankan Chicken Curry:

    1. Heat ghee and fry fenugreek and curry leaves until they start to brown.
    2. Add onions, garlic and ginger and fry gently until onions are quite soft and transparent.
    3. Add turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir well.
    4. Add tomatoes, whole spices and lemon grass.
    5. Add chicken and stir over medium heat until the chicken is thoroughly coated with spices.
    6. Cook covered over low heat for 40 to 50 minutes.
    7. Add coconut milk, more salt if required and a squeeze of lemon juice if you desire.
    8. Do not cover after adding coconut milk.
    9. Recipe Courtesy: Mareena's Recipe Collections




     

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