The
Spicy Chicken Curry The spicy chicken curry is an all-time favorite dish in every
Sri Lankan household. This is an unofficial special dish cooked
especially when entertaining guests.
The thick gravy is a wonderful infusion of many spices. The
spices are roasted and then ground to a fine powder to obtain
the maximum flavor and aroma.
This chicken curry is enjoyed either with plain white rice or
more often with yellow
rice.
Ingredients
1.
4 chicken drumsticks
with thighs
2.
1 tsp salt
3.
1 tsp pepper
4.
2 tsp roasted curry powder *
5.
3 tbsp oil
6.
2 medium onions, diced
7.
3 – 4 garlic cloves, crushed
8.
1” ginger, finely chopped
9.
4 – 5 green chili, sliced
and de-seeded if preferred
10.
2 tbsp chili powder
11.
4 – 5 cardamoms, slightly
crushed
12
4 – 5 cloves
13.
2” cinnamon stick
14.
1 lemon grass, sliced lengthwise
15.
1 sprig curry leaf
16.
1 ½” pandan leaf
17.
2 tomatoes, cubed
18.
½ cup warm water
* For roasted curry powder:
8 oz coriander seeds
1 tbsp peppercorn
2 tbsp washed and dried raw rice
4 oz cumin
1 sprig of curry leaves
10 cardamoms , seeds only
2 oz sweet cumin
4” pandan leaf
2” cinnamon stick
2 tsp fenugreek
5 cloves
Serves
6
Method
1.
To make the curry powder, roast each condiment
separately over a moderate heat, shaking the pan frequently,
until each becomes a dark golden brown color, taking care not
to burn. Roast the rice until light golden brown and put all
ingredients into a mortar and pestle or grinder and grind to
a fine powder. Store in an air-tight jar.
2.
Separate the drumsticks and thighs with a sharp knife. On each
piece, make 3 or 4 deep cuts. Season with salt, pepper and roasted
curry powder. Set aside.
3.
Heat the oil in a heavy-bottomed saucepan over a moderately
high fire. Sauté onion, garlic, ginger until fragrant
and golden color. Add the remaining ingredients, except the
chicken, chili and tomato. Quickly sauté, taking care
not to burn. Add the chili powder. When fragrant, add the chicken,
tomato and water. Immediately reduce heat.
4.
Cover with a tight lid and cook for about 45 minutes over low
heat. Add more water if curry becomes too dry. Add more salt
if required.
Chef’s
tip:
If more gravy is desired, then add
a little more water after the chicken is added to the tempered
herbs and spices. However, take care not to add too much water
as it would dilute the flavors.
Christmas
Chef’s
tip: