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Sri Lankan Chicken Curry

Name: Sri Lankan Chicken Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 10 green cardamom pods; 1/2 mace blade; 10 cloves; 1/8 piece nutmeg; 1/2 tsp black peppercorns; 1 inch piece ginger; 5 cloves garlic; 2 kg chicken thighs; 4 tbsp sunflower oil; 1 onion; 20 curry leaves; 2 & 1/2 tbsp Sri Lankan curry powder; 1 tsp chilli powder; 2 tsp salt; 1 tbsp light soy sauce; 2 tsp tamarind paste; 500 ml water

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Prep: 15 min

Cook: 45 min

This chicken curry recipe is probably my family’s most favorite dish. Curry leaves, a freshly made curry paste, Sri Lankan curry powder, tamarind, and soy sauce (trust me!) all blend together to make a curry that’s perfectly balanced yet packed full of flavour

Ingredients

For the Curry Paste

green cardamom pods

1/2

mace blade

cloves

1/8 piece

nutmeg

1/2 tsp

black peppercorns

1 inch piece

ginger

5 cloves

garlic

For the Curry

2 kg

chicken thighs, bone in, skinless

4 tbsp

sunflower oil

onion, finely sliced

curry leaves

2 & 1/2 tbsp

Sri Lankan curry powder

1 tsp

chilli powder

2 tsp

salt

1 tbsp

light soy sauce

2 tsp

tamarind paste

500 ml

water

Method

1. To make the curry paste, add the cardamom, mace, cloves, nutmeg and black peppercorns to a spice grinder or pestle and mortar and grind to a fine powder. Separately, blend the ginger and garlic to make a paste then mix together with the powdered spices and set aside
2. To make the curry, heat the oil in a pan over medium heat, add the onions and curry leaves and cook for 1 minute
3. Add the curry paste and cook for 2 minutes, stirring a few times in between to ensure it doesn’t stick
4. Add the curry powder, chilli powder and salt and cook for 30 seconds
5. Add the chicken, seal on all sides then put the lid on a cook for 5 minutes
6. Reduce the heat to medium low, add the soy sauce, tamarind and water and put the lid back on and cook for 30-35 minutes or until the chicken is cooked through. Take the lid off and cook for a further 5 minutes or until the sauce thickens to the desired consistency
7. Serve with rice or roti

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