Sri Lankan Chicken Curry
ID: b9f96ac7...
A rich, aromatic, and spicy Sri Lankan-style chicken curry cooked low and slow. Chicken on the bone is marinated in a robust blend of roasted curry powder, turmeric, ginger, and garlic, then simmered slowly without added water to allow the natural juices to form a thick, savory gravy finished with coconut cream.
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🍳 Cooking Flow
Marinate the skinless chicken with oil, curry powder, turmeric, salt, pepper, grated ginger, and garlic. → Sauté mustard seeds and onions in oil, then toast the remaining spices, ginger, garlic, and green chilies. → Add diced tomatoes, curry leaves, and pandan leaves to build the flavor base. → Stir in the marinated chicken, cover, and simmer on low for 45-60 minutes without adding water. → Stir in the coconut cream, simmer briefly, then let the curry rest for 1 hour to thicken before serving over rice.
Cooking Steps
Brief Cooking Order
Marinate the skinless chicken with oil, curry powder, turmeric, salt, pepper, grated ginger, and garlic. → Sauté mustard seeds and onions in oil, then toast the remaining spices, ginger, garlic, and green chilies. → Add diced tomatoes, curry leaves, and pandan leaves to build the flavor base. → Stir in the marinated chicken, cover, and simmer on low for 45-60 minutes without adding water. → Stir in the coconut cream, simmer briefly, then let the curry rest for 1 hour to thicken before serving over rice.
Introduction
A rich, aromatic, and spicy Sri Lankan-style chicken curry cooked low and slow. Chicken on the bone is marinated in a robust blend of roasted curry powder, turmeric, ginger, and garlic, then simmered slowly without added water to allow the natural juices to form a thick, savory gravy finished with coconut cream.
Step 1
Prepare the chicken drumsticks and thighs by removing the skin, washing them thoroughly, and placing them in a large mixing bowl.
Step 2
Marinate the chicken by adding olive oil, a portion of the Sri Lankan curry powder, turmeric, salt, black pepper, grated frozen ginger, and grated garlic. Toss and rub the spices thoroughly into the chicken.
Step 3
Heat some olive oil in a large pot, add the whole mustard seeds, and let them sizzle. Stir in the sliced red onions and sauté.
Step 4
Add the fenugreek seeds, smashed cardamom pods, remaining turmeric, remaining curry powder, cinnamon stick, salt, black pepper, sliced green chilies, and the rest of the grated ginger and garlic. Stir well to toast the spices.
Step 5
Stir in the diced tomatoes, curry leaves, and sliced pandan leaves into the spiced onion mixture.
Ingredients List
Important Notes
Washing the chicken is highly recommended for this traditional Sri Lankan recipe.
Freezing the ginger before peeling and grating breaks down the tough fibers, making it significantly easier to grate.
Do not add any water to the pot. When covered and cooked low and slow, the chicken and tomatoes will release plenty of natural juices to form a rich gravy.
Allowing the curry to sit and rest for about an hour after cooking is a crucial step to let the sauce thicken and flavor develop.
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