If you didn’t already know, Sri Lankan food is all about layers of flavor, which come from a combination of fresh local fruit, rich spices and herbs, and, of course, mainstays like Coconut Milk. This spicy and delicious chicken curry is suitable for any occasion and is only for meat lovers.

The chicken curry, a simple recipe to prepare, is a feast for anyone craving Sri Lankan cuisine. The preparation itself will make your mouth water, from the roasting of spices to the sudden splash of oil and the perfume of the Ginger and Garlic being infused together.

This dish goes well with rice, String Hoppers, Roti, and even bread in Sri Lanka.

Chicken curry preparation

Ingredients

The chicken marinade

• 1 Kg Chicken (medium) (washed, cleaned and cut into pieces)
• 2 Tablespoon Sri Lankan Curry Powder
• 2 1/2 Teaspoon Salt (Or according to your preference)
• 2 Tablespoon Chili Powder
• 1/2 Teaspoon Turmeric
• 1 Tablespoon Black Pepper
• 1 Tablespoon Vinegar (You can use tamarind as an option)
• 1 Teaspoon Coriander Powder

To cook

• 2 Tablespoon oil
• 1 Teaspoon Mustard seeds
• 1 Sprig Curry Leaves
• 4 Pandan Leaves (thin slices)
• 1/2 Cinnamon Stick
• 4 Cloves
• 4 Cardamom pods
• 1 Lemon Grass
• 1 Teaspoon Cumin
• 8 Cloves garlic (chopped)
• 1 onion (chopped)
• 1 Teaspoon Ginger (chopped)
• 1 green chillie
• 3 dried chillie
• 1 Tablespoon black(roasted) curry powder
• 2 1/2 Cups Coconut Milk

Method

• Step 1: Marinate the chicken pieces in the marinade mix with all of the ingredients. Mix thoroughly, preferably with your hands, to ensure that all of the pieces are evenly covered. Allow it to sit for 30 minutes to an hour before cooking.
• Step 2: In a sauce pan over medium heat, heat the oil. When the oil is hot, add the mustard seeds, curry leaves, lemongrass, pandan leaves, cardamom pods, cloves, cumin, green chili, dried chili, and cinnamon stick and cook for about 2 minutes. Continue to stir. Add the garlic, ginger, and onion to the pan and combine well. Fry for another 2 minutes, checking to ensure the spices are not burned.
• Step 3: Add the marinated chicken to the pan and stir well to integrate all of the ingredients. Cook the chicken for 5-6 minutes, tossing occasionally. Cook for about 10 minutes more with the lid on. Pour the coconut milk into the sauce pan and thoroughly combine. Cook for another 10 minutes, or until the gravy is thick. Then whisk in the black curry powder into the chicken curry. If you need more salt, season to taste. Remove from the heat.

Serve hot with a carb of your choice.