Chicken Curry - Sri Lankan

Name: Chicken Curry - Sri Lankan
Total time: 1200 s
Yield: 1-serving
Cuisine: Indian
Ingredients: 2 Tablespoons Olive Oil / Oil; 6 Curry Leaves; 1 inch Cinnamon stick , 1; 1/2 Teaspoon Fenugreek; 1 Teaspoon Urad dhal; 5 Cloves; 5 Cardamom; 1 onion Large , sliced; 5 Cloves Garlic , diced small; 1 Teaspoon Ginger , diced small; 2 Green chillies , sliced; 1/2 Teaspoon Salt; 1 Teaspoon Tumeric; 3 Teaspoons Corriander powder; 2 Teaspoons Cumin powder; 2 Teaspoons Red Chilli powder; 10 Chicken drumsticks , , skin removed (450 grams); 3 tomatoes Medium , chopped; 2 Cups water Warm

Diluckshnie Jayawardena @cook_7799266

Canada

This is the chicken curry that I make to make Kothu Roti. I also eat this with roti, rice, bread, etc. Sri Lankan chicken curry is very similar to any Indian chicken curry. One main difference is that no garam masala is used in this recipe. The entire recipe is made using one pot as the curry is cooked in one pot.

Diluckshnie Jayawardena @cook_7799266

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Ingredients

20 mins

1-serving

2 TablespoonsOlive Oil / Oil
6Curry Leaves
1 inchCinnamon stick , 1
1/2 TeaspoonFenugreek
1 TeaspoonUrad dhal
5Cloves
5Cardamom
1onion Large , sliced
5 ClovesGarlic , diced small
1 TeaspoonGinger , diced small
2Green chillies , sliced
1/2 TeaspoonSalt
1 TeaspoonTumeric
3 TeaspoonsCorriander powder
2 TeaspoonsCumin powder
2 TeaspoonsRed Chilli powder
10Chicken drumsticks , , skin removed (450 grams)
3tomatoes Medium , chopped
2 Cupswater Warm

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Steps

20 mins

1

Heat the oil in a large pot.
2

Add the curry leaves, fenugreek seeds, urad dhal, cinnamon stick, cloves and the cardamom. Stir these in the oil till the fenugreek seeds turns darker in color. (Do not burn)
3

Add the sliced onions, chopped garlic and chopped ginger to the pot and stir. Stir occasionally so that the ingredients don't burn till the onions start to brown.
4

Add the green chillies and stir for about 30 seconds.
5

Turn the heat to the lowest setting so that spice do not get burnt and then add them. If they do, it will cause a strong smell and may initiate coughing. Add salt, tumeric, cumin, corriander and chilli powder. Increase the heat to medium and stir quickly.
6

When the onions are coated well with the spices add the chicken drumsticks. Stir so that all the pieces are coated well with the spices.
7

Add the tomatoes and stir. The tomatoes will start to cook and let out the juices. Cook with the chicken for about 3-4 mins.
8

Add 2 cups of water if you want a thin gravy, 1.5 cups of water for a thicker gravy. Stir all the ingredients well so that the spices at the bottom is mixed with the water.
9

Cover and let it boil for 20 mins.
10

In 20 mins check the taste of the gravy for desired spiciness. Add more spices if needed. I find the proportions mentioned works for 10 drumsticks. For a thicker gravy, let it boil more uncovered. Be careful not to overcook the chicken.
11

Enjoy with your favorite carbs - bread, roti or rice. Or use this to make kothu roti!