Simple Sri Lankan Chicken Curry

Ingredients

• Chicken drumsticks and thighs (Bone-in, skin removed, washed)
• Turmeric (Used in the chicken marinade and curry)
• Salt (Used in the chicken marinade and curry)
• Black pepper (Used in the chicken marinade and curry)
• Sri Lankan curry powder (The source describes the blend as containing red chili, coriander, cumin, fennel, fenugreek, turmeric, black pepper, cinnamon, and curry leaves)
• Olive oil (Ghee may be used instead)
• Ginger (Peeled, frozen, and grated; used in the marinade and sauce)
• Garlic (Grated; used in the marinade and sauce)
• Whole mustard seeds
• 2 Red onions
• Fenugreek (The transcript also renders this as “fennel Greek”)
• Cardamom pods (Whole pods, smashed)
• Cinnamon stick (The creator says he initially forgot it, then adds it to the curry)
• Green chili (Thai chilis were used)
• 2 Tomatoes (Diced)
• Curry leaves
• Pandan leaves
• Coconut cream (Added near the end; the source gives no measurement)
• Basmati rice (Prepared separately and served with the curry)

Steps

1. 1

   Wash the bone-in chicken drumsticks and thighs, with the skin removed.

2. 2

   Season the chicken with turmeric, salt, black pepper, Sri Lankan curry powder, grated ginger, and grated garlic. Add olive oil; ghee may be used instead. Mix thoroughly to coat the chicken.

3. 3

   Let the seasoned chicken sit for a while if desired. The creator says this resting step was skipped in the filmed preparation.

4. 4

   Heat olive oil in a large pot. The source does not specify a heat level or exact quantity.

5. 5

   Add the whole mustard seeds and stir them into the oil.

6. 6

   Add the two red onions, fenugreek, smashed cardamom pods, turmeric, Sri Lankan curry powder, cinnamon stick, salt, black pepper, and green chili. Stir to combine.

7. 7

   Add the grated ginger and garlic, then stir them into the aromatic mixture.

8. 8

   Add the diced tomatoes, curry leaves, and pandan leaves to the pot.

9. 9

   Add the marinated chicken and stir so it is coated with the spices and aromatics.

10. 10

    Do not add water. The chicken and tomatoes will release moisture as they cook.

11. 11

    Lower the heat, cover the pot, and cook the curry low and slow for approximately 45 minutes to 1 hour. Stir occasionally as it cooks, checking that the curry is not burning.

12. 12

    Add coconut cream near the end of the cooking process. The source does not specify the amount or an exact point within the cooking time.

13. 13

    Continue until the chicken is cooked and the curry is finished. The creator says the whole cooking process took about 1 hour.

14. 14

    Let the curry sit for about 1 hour after cooking; the sauce will thicken as it rests.

15. 15

    Prepare basmati rice separately and serve the rested curry with the rice, including a chicken thigh and drumstick per serving as shown in the video.

Notes

The source does not provide quantities for most ingredients, the exact coconut cream amount, the cooking temperature, or a precise serving yield. It specifically advises against adding water. The creator mentions frying garlic the following morning, but this appears to be a separate planned action rather than part of the curry recipe.

Nutrition per serving

• main
• chicken
• curry
• Sri Lankan
• South Asian
• slow-cooked
• stovetop
• dairy-free