Sri Lankan Easy Chicken Curry

One of the characteristics of Sri Lankan cuisine is the preference for freshly prepared curry powders rather than using pastes. This is a really delicious Sri Lankan Easy Chicken curry that is simple enough to enjoy midweek.

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Course: Main Course, chicken

Cuisine: Sri Lankan

Prep Time: 20

Cook Time: 25

Servings:

Calories: 529kcal

Author: Nellie Kerrison | Relish Mama

Cost: $30

Equipment

1 Mini food processor or similar
1 Large pot or pan
1 Small pan to toast the spices

Ingredients

Curry powder

1 tablespoon coriander seeds
1 tablespoon of cumin seeds
1 teaspoon fennel seeds
½ teaspoon cloves
½ teaspoon black mustard seeds
½ teaspoon cardamom seeds from about 10 pods
½ teaspoon dried chilli powder adjust to your heating preferences

Onion paste

1 large onion roughly chopped
4 cm piece ginger roughly chopped
4 cloves garlic roughly chopped
1 red bird's-eye chilli roughly chopped (optional)

Remaining curry ingredients

3 tablespoons of oil or ghee
1 teaspoon ground turmeric
4 cardamom pods cracked
1 cinnamon quill
15-20 curry leaves
1 tablespoon of red wine vinegar or apple cider vinegar
800 g chicken thighs trimmed and diced
2 diced tomatoes
250 ml coconut cream
200 ml water
1 teaspoon sea salt
1-2 limes
Serving suggestions:
Steamed rice Warm Naan bread or Roti bread, fresh coriander leaves, Lime wedges

Instructions

To make curry powder, heat a small frying pan over medium heat. Add the spices listed under curry powder (not the chilli as yet) and toss or stir for 1-2 minutes or until fragrant. Remove from the heat and stir in the chilli.
Transfer this to a mini food processor (or use a nutri bullit or a spice grinder or a mortar and pestle) and grind to a fine powder. Don’ wash this out as you can use it for the onion paste that follows.
Process the onion, ginger, garlic and chilli in a food processor until finely chopped. Use a stick blender or blender if you do not have a food processor.
Heat the oil ghee in a large saucepan over a low heat. Add the onion mixture and cook, stirring frequently, for 4-5 minutes until aromatic and a little golden.
Add the curry powder as well as the turmeric and cardamon pods, cinnamon quill and curry leaves. Cook, stirring, for 3 minutes, then stir in vinegar.
Increase the heat to medium. Add the chicken and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes, coconut cream as well as 200ml of water and 1 teaspoon salt. Increase heat and bring to the boil. Reduce heat to low, cover with a lid, then cook for 20 minutes. Check if a little additional water is needed along the way.
Remove from the heat. Stir through the lime juice and adjust seasoning, to taste.
Divide curry among bowls and serve with your choice of the serving suggestions listed.

Notes

If your spices are already ground, still toast them off in a dry frying pan to start for best depth of flavour and best results for this curry.

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