It’s been a rough week so far, I am down with the flu. I haven’t been sick for a while so this is quite annoying. My hubby is also sick but of course, he needs more attention than I do. Because the man flu is always worse….haha! I still have to go about my business because that’s what mums do I guess.
Today I really needed a spicy curry to open up my airways. Some may disagree but it works for me. I saw some delicious looking Sri Lankan Chicken Curry Recipes whilst browsing on the internet so I thought it was time I made some. I adapted this recipe from The Flavor Bender.
This curry is so delicious with the addition of coconut milk. You can totally leave out the coconut milk if you wish. Like all my recipes this curry also uses freshly ground spices with a Sri Lankan curry powder. Some of us are intimidated when we have to make a masala or curry powder from scratch but it isn’t all that bad.
If you have never roasted and ground your own spices, you’ve got to try it. It makes all the difference to your Indian dishes. Since I have started making my own masala I will never go back to store bought. All my spices are roasted and freshly ground and I only store them in my cupboard for about 2 weeks. So every two weeks I have a fresh batch of spices. If you not crazy about doing it yourself you can buy some here.
As I say in all my curry recipes there is no quick fix to a good curry. It has to go through the slow process to make it a perfect curry. The more love and care you put into your dishes the better it tastes. So for this Sri Lankan Chicken Curry you would have to put in some effort but it is so worth it.
Sri Lankan Chicken Curry
Sri Lankan Curry Powder
- 1&1/2 tbsp cumin seeds
- 3 tbsp coriander seeds
- 2 tspn fennel/soomph seeds
- 1 tspn mustard seeds
- 1/2 tspn black peppercorns
- 4 cardamom/elachie pods
- 1 5cm cinnamon stick
- 4 cloves
- 700 gram chicken on the bone
- 2 tbsp coconut oil or vegetable oil
- 1 onion
- 2 green chillies
- 1 tbsp gnger/garlic paste
- 2 sprigs curry leaf
- 1 small cinnamon stick
- 2 bay leaf
- 1 tbsp kashmiri chilli powder
- 2&1/2 tbsp Sri Lankan Curry powder
- 2 tomatoes cut into cubes
- 1/2 cup coconut milk
- 1/2 cup water
Sri Lankan Curry Powder
- Place all the ingredients in a pan and roast on a medium to low heat until spices start to brown and becomes aromatic, about 3-5 minutes. Keep a close eye on it as it can burn easily
- Remove from heat and allow it to cool down
- You can use a spice grinder or mortar and pestle and grind the spices
- Store in an airtight container
- Place the onion, chilli and ginger/garlic paste in a blender and blend into a smooth paste. Add a few drops of water if required
- Heat the oil in a large pot and add the cinnamon stick, bay leaf and curry leaf. Once it becomes fragrant add the onion paste
- Cook until the onion is slightly brown
- Add the curry powder and chilli powder, cook for a minute
- Add the tomatoes and chicken and cook with the lid off, for about 10 minutes, until the tomatoes are cooked. Stir frequently so the curry doesn't burn
- Season with salt. Add the coconut milk and water and bring to the boil
- Lower the heat and allow the curry to simmer with the lid on. Allow it to cook until the gravy thickens, about 20 to 30 minutes.
- You can store the extra Sri Lankan curry powder in an airtight bottle for later use
- Although I have used coconut milk you don't have to use it, the curry can be cooked without it
- I wanted a spicy curry so I used more Kashmiri Chilli Powder, you can reduce the amount. If you don't have Kashmiri Chilli Powder you can use Cayenne Pepper and Paprika