Sri Lankan Chicken Curry
This chicken curry is a boneless dish and is best paired with any kind of rice, and often made with freshly prepared curry powder. In addition, this dish is made with many spices and cooked in a clay pot.
Ingredients
- 1 lb Boneless, skin-less chicken thigh meat
- 1/2 tsp Salt (iodized)
- 2 tbsp Vegetable oil
- 4 oz White onion chopped
- 3 leaves Pandan leaves whole (2inch)
- 8 leaves Whole Curry leaves
- 1 whole Cardamom
- 1 tsp Curry poweder 1 tsp Paprika powder 1/8 tsp Cinnamon ½ tbsp Roasted Curry powder
- 1 tbsp tbsp Ginger/garlic paste (homemade)
- 1 tbsp Coconut milk (can or powder)
- ½ cup Water
Instructions
- Wash chicken and add salt to chicken and mix
- Heat pan on medium heat and add oil to pan
- Add onion sauté 1 mins and then add pandan leaves and curry leaves and sauté for 1 min
- Add following spices in this order:o Fennel seedso Cumin powdero Cloveso Cardamomo Paprikao Cinnamono Roasted Curry powdero Meat curry powdero Ginger/garlic paste – (1lbs garlic, 1/2lbs ginger)
- Add chicken to pan and mix together for 2-3 mins
- Add water and let cook for 15 mins
- Add coconut milk
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