Best Sri Lanka Chicken Curry Recipes

SRI LANKA CHICKEN CURRY

Steps:

• Heat oil in large saucepan and fry curry leaves until they start to turn colour.
• Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
• Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
• Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
• Add the coconut milk or even a small amount of cream if coconut milk is not available.
• Stir through and thicken if necessary.
• Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
• This dish freezes well.

SRI LANKA CHICKEN CURRY

Steps:

• Blend first 6 ingredients and 1/4 cup cilantro in processor to paste, stopping frequently to scrape down sides of bowl. Rub paste over chicken. Heat oil in heavy large skillet over medium-high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth and tumeric. Reduce heat, cover and simmer until chicken is cooked through, turning once, about 30 minutes. Transfer chicken to plate. Boil liquid in skillet until reduced to sauce consistency, about 4 minutes. Season with salt. Return chicken to skillet; heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.