Lankan Chicken Curry

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - chicken
  • 3 - slices ginger
  • 2 - cloves garlic
  • 50 g - shallots
  • 1 - fresh chilli
  • 2 - cardamoms
  • 2 - cloves
  • 1.5 tsp - chilli powder
  • 2 tsp - paprika powder
  • 25 g - tamarind, soaked in 50 ml - water
  • 3 tbsp - curry powder
  • 4 tsp - turmeric
  • 1 tsp - salt
  • 1 cm - cinnamon stick
  • 1.5 stem - lemon grass
  • 1.5 tsp - fenugreek (methi)
  • 300 ml - thick coconut milk
  • 1.5 tsp - lime juice
  • oil as required
  • 1 sprig - curry leaves

How to Make Lankan Chicken Curry

  • Wash, clean and joint the chicken.
  • Shred the ginger, crush the garlic and slice the shallots and chilli.
  • Crush the cardamom and cloves and place in a bowl.
  • Add the ginger, garlic, chilli powder, paprika powder, tamarind water, curry powder, turmeric, salt and cinnamon stick.
  • Mix well together, and then rub into the chicken.
  • Leave to marinade for 30-60 minutes.
  • Heat oil in a pan until very hot, then add the lemon grass, curry leaves, fenugreek, shallots and chilli and fry for a couple of minutes.
  • Add the chicken pieces and stir fry for 3 minutes.
  • Pour in the coconut milk and mix well.
  • Continue to cook over a low heat for 40 minutes or until the chicken is tender.
  • Just prior to serving, sprinkle with the lime juice.

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