Wednesday, 8 July 2015

Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

1 kg Chicken pieces
1 tbsp garlic paste
2 tsp ginger paste
1 small onion chopped
2 green chilies chopped
1 sprig curry leaves
3 cloves
3 cardamoms
1 piece cinnamon
1 inch piece lemon grass
2 tbsp Sri Lankan roasted curry powder
1 tbsp chilli powder
1 tsp turmeric powder
1 small tomato chopped
1 tbsp tamarind paste
1 cup coconut milk
Salt to taste

In a pan take the chicken pieces. Add in salt, turmeric powder, chilli powder, tamarind paste, curry powder, ginger - garlic paste and  mix all ingredients together .Marinate for about 30 minutes. Take a pan and add oil. Put whole cardamon, cinnamon and cloves. Add onion, curry leaves and green chillies saute for some time.  Add the marinated chicken, lemon grass and tomatoes. Saute it for 10 minutes and add 1 cup of water and allow to chicken to cook in to medium heat. When the chicken cooked, add coconut milk and bring to boil, without covering. Serve with rice.

Roasted Sri Lankan Curry Powder

1 tbsp  uncooked rice
4 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp fennel seeds
2-inch cinnamon stick
1/2 tsp fenugreek seeds
1 tsp black peppercorns
1 tsp black mustard seeds
1 tsp turmeric powder
5 cardamom 
5 cloves
4 sprigs curry leaves

Roast each ingredient separately in a saucepan over medium heat, stirring often, until
browned. Remove from heat, cool, and grind together in a coffee grinder. Store in a glass jar in the fridge
Please note that roasted Sri Lankan Curry powder can be used in many kinds of dishes including vegetarian dishes.

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