Marinate the Chicken pieces with Salt and Turmeric
Dry Roast Dried Red Chillies, Curry Leaves, Fennel Seeds, Black Pepper, Cumin Seeds, Cardamom, Cinamon, Coriander seeds on Medium Heat. Once roasted allow them to cool down and grind it into powder.
In a pan, add in some Oil. Once the oil is hot, add in the mustard seeds and Onions. Saute them till it turns golden brown.
Now add in Ginger and Garlic and saute for a minute
Now add the marinated Chicken and Mix them all. Cook the chicken until the water goes away.
Now add in the ground powder and mix it well. Once the Masala is slightly cooked, Add-in Lite coconut Milk, and mix it well
Simmer the curry and allow it to cook until the curry gets a little thick.
Srilankan Chicken Curry is now ready to be served.
Ingredients
Directions
Marinate the Chicken pieces with Salt and Turmeric
Dry Roast Dried Red Chillies, Curry Leaves, Fennel Seeds, Black Pepper, Cumin Seeds, Cardamom, Cinamon, Coriander seeds on Medium Heat. Once roasted allow them to cool down and grind it into powder.
In a pan, add in some Oil. Once the oil is hot, add in the mustard seeds and Onions. Saute them till it turns golden brown.
Now add in Ginger and Garlic and saute for a minute
Now add the marinated Chicken and Mix them all. Cook the chicken until the water goes away.
Now add in the ground powder and mix it well. Once the Masala is slightly cooked, Add-in Lite coconut Milk, and mix it well
Simmer the curry and allow it to cook until the curry gets a little thick.
Srilankan Chicken Curry is now ready to be served.
Main Ingredients
- Chicken Thigh Pieces or Curry Cut Chicken: Primary protein source, forming the base of the dish.
- Onion: Adds sweetness and texture, creating a flavorful base.
- Ginger and Garlic cloves: Infuses rich aromatic flavor, enhancing overall taste.
- Dried Red Chilli: Contributes heat and color, providing a spicy element.
- Curry Leaves: Imparts a distinct citrusy flavor, characteristic of Sri Lankan cuisine.
- Fennel Seeds, Black Pepper Powder, Cumin Seeds, Cardamom, Cinamon, Coriander seeds: Dry-roasted and ground to form a crucial spice blend, offering depth and complexity.
- Lite Coconut Milk: Adds creamy texture without overpowering with coconut flavor, ensuring a lighter dish.
- Turmeric Powder: Contributes color and imparts a warm, earthy flavor.
- Mustard Seeds: Sautéed with onions, providing a unique flavor and depth.
- Coconut Oil: Used for cooking, enhances the tropical flavor and complements the lite coconut milk.
FAQs
Q. Can I adjust the spice level in this recipe?
A: Yes, you can customize the spice level by controlling the quantity of Dried Red Chilies and Black Pepper Powder according to your preference.
Q. How important is the marination step?
A: Marinating the chicken with Salt and Turmeric is crucial, as it enhances the flavor and tenderness of the chicken pieces.
Q. Why dry roast the spices before grinding?
A: Dry roasting Dried Red Chillies, Curry Leaves, Fennel Seeds, Black Pepper, Cumin Seeds, Cardamom, Cinnamon, and Coriander seeds intensifies their flavors, contributing to a more aromatic spice blend.
Q. Why is Lite Coconut Milk used in the recipe?
A: Lite Coconut Milk adds a creamy texture without overpowering the dish with coconut flavor, offering a lighter alternative.
Q. What is the suggested serving for Sri Lankan Chicken Curry?
A: Serve this flavorful curry with rice or traditional Sri Lankan accompaniments for a satisfying and authentic meal.
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