Imported from the web

Sri Lankan-Style Chicken Curry

Name: Sri Lankan-Style Chicken Curry
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 kg Chicken, cut into medium-sized pieces (Washed); Garlic (Crushed; amount not specified); Ginger (Crushed; amount not specified); 1 Tomato (Chopped); 1 Green chili (Chopped); Pandan leaf (Amount not specified); Curry leaves (Amount not specified); 1 tsp Mustard seeds; 3 Cardamom pods; 3 Cloves; 1 tbsp Tamarind juice; Roasted curry powder (Amount not specified); Chili powder, roasted or unroasted (Amount not specified; extra may be added to taste at the end); Turmeric (A little; amount not specified); Ground black pepper (Amount not specified); Unroasted curry powder (Amount not specified); 0.5 cup Thick coconut milk; 1 tbsp Soy sauce; Salt (Added during marinating; adjust to taste at the end); Cooking oil (A little, for tempering; amount not specified); 2 cup Water

Imported by Prashasthi Nishshanka on SeeMeCook

A homestyle Sri Lankan chicken curry seasoned with roasted and unroasted spices, tamarind, and coconut milk. It is simmered until the gravy thickens and the oil begins to separate.

6 servings80 minSouth Asian

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Ingredients

1 kg Chicken, cut into medium-sized pieces (Washed)
Garlic (Crushed; amount not specified)
Ginger (Crushed; amount not specified)
1 Tomato (Chopped)
1 Green chili (Chopped)
Pandan leaf (Amount not specified)
Curry leaves (Amount not specified)
1 tsp Mustard seeds
3 Cardamom pods
3 Cloves
1 tbsp Tamarind juice
Roasted curry powder (Amount not specified)
Chili powder, roasted or unroasted (Amount not specified; extra may be added to taste at the end)
Turmeric (A little; amount not specified)
Ground black pepper (Amount not specified)
Unroasted curry powder (Amount not specified)
0.5 cup Thick coconut milk
1 tbsp Soy sauce
Salt (Added during marinating; adjust to taste at the end)
Cooking oil (A little, for tempering; amount not specified)
2 cup Water

Steps

1
Wash the medium-sized chicken pieces and place them in a bowl.
2
Add the roasted curry powder, chili powder, turmeric, black pepper, and unroasted curry powder. Mix well to coat the chicken.
3
Add the soy sauce, salt, and tamarind juice to the bowl.
4
Mix everything thoroughly by hand, cover the bowl, and leave it to marinate for about 15 minutes.
5
Heat a little oil in a cooking pot. Add the mustard seeds and let them pop.
6
Add the remaining ingredients—crushed garlic and ginger, chopped tomato and green chili, pandan leaf, curry leaves, cardamom, and cloves—and temper them in the pot.
7
Add the marinated chicken and 2 cups of water. Cover the pot and cook until the chicken is cooked through.
8
When the curry comes to a boil, add the thick coconut milk.
9
If needed, adjust the salt and chili powder. Continue cooking until oil separates from the gravy and the sauce has reduced slightly.

Notes

The source does not specify quantities for most spices, garlic, ginger, leaves, salt, or cooking oil, nor does it give an exact cooking time or heat level. Add salt and chili powder to taste as the source directs.