To Make the Ceylon Curry Powder:
Coriander seeds .. 1 tbsp
Cumin seeds ...... 1 tbsp
Fennel seeds ...... 1/2 tbsp
Methi seeds ....... 1/4 tsp
Raw rice ............. 2 tbsps
Black pepper corns ... 1 tsp
Green cardamoms .. 5
Cloves ................... 5
Mace /Jaiphal ........ 1 small piece
Cinnamon stick ..... 2-3 small pieces
Dry red chillies ... 3-4 (I used Kashmiri chillies)
Curry leaves ....... 1 sprig
For the Curry:
Chicken ... 500 gms
Onions...... 1 cup finely diced
Tomatoes .... 2
Ginger paste .. 1/2 tbsp
Garlic paste ... 1 tbsp
Tamarind juice ... 3-4 tbsps
Turmeric powder ... 1/2 tsp
Cumin powder ... 1 tsp
Coriander powder .. 1 tsp
Red chilli powder ... 1/4 tsp
Coriander leaves ... handful
Curry leaves ......... 1 sprig
Cinnamon .... 1" piece
Black cardamom... 1
Bay leaves .... 1-2
Salt ................... to taste
Coconut milk ..... 1/2 cup (I used ready milk 1 sachet of 200 ml)
Oil ............... 5-6 tbsps
Clean the chicken and marinate with salt, turmeric, cumin, coriander, red chilli powders, salt and tamarind juice.
Mix well and set aside for couple of hours in the refrigerator.
Dry roast the spices in List 1.
Grind them and store in a sterilized dry container.
Heat oil in a clay pot or a pan.Add the cinnamon, bay leaves and black cardamom.
Next add the ginger garlic paste and saute.
Tip in the onions and saute until translucent.
Now add the curry leaves and tomatoes.
Simmer until the tomatoes are cooked.
Stir in the marinated chicken pieces.
Season with salt and the freshly prepared curry powder 2-3 tbsps. The quantity depends on your liking
Stir well and simmer for about 20 mins stirring in between.
The chicken gets cooked in its own juices.
When it is almost done add the coconut milk.
Pin for later
You may also like:
Saoju / Saavji Chicken
Chicken curry Sri Lankan style reminds me of my recent holiday in Sri Lanka. We had excellent food and enjoyed our stay so much. This curry I will make to take me back straight to Sri LankaReplyDelete
Thanks dear.. I have been planning a visit to the place too.Delete
Excellent chicken curry for this monsoon! The spices you have added must have enhanced the flavour of the recipe.ReplyDelete
Yes dear.. it was delicious.Delete
Wow what a coincidence. My husband being a spicy food lover always ask for spicy Sri Lankan dishes. I am saving it to try this weekend. Thanks a lot for sharing this amazing and flavourful recipe on time.ReplyDelete
Nice to hear that.. when you make it share the feed back.. I am sure your hubby will like it Geetha.Delete
The aroma from those spices while dry roasting must have been heavenly. I can only cook and eat non veg at my mom's place, since my husband is a vegetarian. I must share this recipe to my mom. She loves to try different varieties.ReplyDelete
Do share it and prepaare when you visit her.Delete
The combination of spices and coconut milk in this recipe is mouthwatering. I want to make this soon.ReplyDelete
Yes dear .. I love the coconut milk based spicy recipes too.Delete
Thanks a lot ..
Thankyou Shobha, for the ceylon curry powder recipe, I always look at the spice aisle and think I wish i had the propotions.ReplyDelete
I am glad to hear that.. thanksDelete
Extremely flavourful and fingerlicking chicken curry, can have this curry with some rice and papads, my mouth is literally watering here.ReplyDelete
Thanks Priya.. I love it with rice and fried papads too.Delete
This chicken curry sounds amazing, I love to try different chicken curries, will bookmark this to try later! Thanks :)ReplyDelete
Same here Freda.. thanks :)Delete
The chicken looks lovely & the color is totally beautiful. This is very similar to the way I make it at home but with other spices. Loved your recipe !!ReplyDelete
Do give it a try too.. Thanks a lot for your lovely comment.Delete
The chicken curry sounds so flavorful and adding coconut milk is what I love..ReplyDelete
Yes Lathiya.. the gravy turns out so good with coconut milk.Delete
Love the robust flavours of Sri Lankan Curry. This would be a delight for non vegetarians.ReplyDelete
You can try some veg with the same spices.
Aromatic spices, coconut milk and curry leaves adds so much flavor to any dish. Freshly ground spices are the best.ReplyDelete
True Mayuri.. I like coconut milk based curries too.Delete
This curry sounds delicious. Being vegetarian, I'll try to substitute chicken with tofu or mushroom.ReplyDelete
Thanks Ritu.. you can even try with soya chunks if you like them.Delete
This looks so delicious and you have executed it well with all the pictures.ReplyDelete
Thanks for complimenting on my dish Jayashree.Delete
The chicken curry looks very inviting di ! I love curries with coconut milk. This one with freshly roasted dry spices must have tasted so good. Bookmarking the recipe.Thank you for the wonderful share.ReplyDelete
Same here Poonam.. yes the freshly ground spices give a lovely and fresh taste to the dishDelete
I like your non vegetarian recipes, specially the curry. Being vegetarian cant really relate to it. But definitely a treat for non vegetarians.ReplyDelete
Thanks dear.. you can try all these curries with a vegetarian substitute.Delete
I love Sri Lankan curry masala, I always keep in my house and make some vegetarian curries with it.ReplyDelete
Yes, it is so flavourful.Delete