Based on a traditional Sri Lankan family recipe this curry is spicy and full of flavor Try this recipe and you will love it Serve with basmati or jasmine rice and any other curried dish
Prep Time
1 hr
Dificult
Medium
Servings
4
Ingredients
Instructions
Cut the chicken into bite-sized pieces. Combine the vinegar
tamarind juice
1/4 cup curry powder
salt
and pepper in a bowl. Add chicken and toss to coat.
Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion
green chiles
cardamom pods
cloves
curry leaves
ginger
and cinnamon stick until the onion has softened and turned translucent
about 5 minutes. Reduce heat to medium-low
and continue cooking and stirring until the onion is very tender and dark brown
15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
Add the chicken mixture
water
and tomato paste. Stir and simmer until the chicken is cooked through
about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)
Editor's Notes
Roasted curry powder and tamarind juice are available from specialty purveyors or online sources. If curry leaves are unavailable
you may substitute 2 bay leaves.
To roast your own curry powder
heat 3 tablespoons of curry powder in an ungreased skillet over medium heat
stirring frequently
until fragrant and slightly browned. Immediately transfer the spice to a bowl to cool.
