Sri Lanka Chicken Curry
- 2 – 3 tbsp coconut oil
- ½ large onion yellow or red
- 4 garlic cloves minced or crushed in mortar and pestle
- 1 inch piece of ginger minced crushed in mortar and pestle
- 6 – 7 curry leaves or 2 bay leaves or 3 Makrut Lime Leaves
- 2 ½ tbsp roasted Mohara’s Sri Lankan Curry Blend
- 1 large ceylon cinnamon stick
- ½ tsp salt plus more to taste
- 2 tsp turmeric
- 1 tsp cayenne pepper – less if you like it less spicy
- 1 tbsp paprika
- 2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
- 2 – 3 serrano peppers, cut length-wise with or without seeds or jalapeno peppers for less heat
- 3 roma tomatoes diced
- 2 tsp heaped coconut palm sugar
- 2 tsp apple cider vinegar
- ½ cup coconut milk or 1/4 cup coconut milk powder
- ½ cup water
Heat coconut oil in to a large saucepan. Add onion, garlic, ginger to the heated oil and cook until softened.
Add curry powder, chili powder/cayenne pepper, turmeric, paprika, cinnamon, and mix to combine. Cook for a few minutes until you can start to smell the spices.
Add the chicken, chili peppers, salt, tomatoes, sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked.
If the chicken curry gravy is too thin, or there’s too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.
August 24, 2018
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