Sri Lankan Curry Chicken

Since cooking the Sri Lankan Curry Fish [see post] which was yummy delicious, I thought it would be good to try the chicken curry which I saw at Veronica's Kitchen.   Next in line would be prawn or may be mixed vegetables...

The curry is good, very aromatic, slightly spicy, sourish and the gravy is of quite thick consistency.  Great with rice and I think should be good with bread too.  Confirmed by my hubby's siblings, the curry is good.

Ingredients

[recipe adapted from Veronica's Kitchen with some modifications]

Curry Paste [mix other ingredients to blended onion and garlic together]

1 onion - cut small pieces

4 cloves garlic - cut small pieces

4 slices ginger

10 dried chillies - soaked and deseeded

1 red chilli - cut small pieces [optional]

• blend the above ingredients in a processor until fine.  Mix with the powdered ingredients and set aside.

Powdered Spice Ingredients
2 tbsp coriander powder

1 tsp tumeric powder

1 tbsp cumin powder

1 tsp fennel powder

Aromatics:

1 onion - sliced

4 green small chillies - sliced

4 sprigs curry leaves

1 1/2 tsp fenugreek and mustard seeds

1 kg chicken [I used meaty chicken thighs] - cut into chunks and marinate with 1 1/2 tsp tumeric powder, 2 tsp vinegar or lime juice and some blended curry paste

3 tbsp oil

500 ml water or thin coconut milk [Iused 400 ml water]

125 ml thick coconut milk or milk [I used 50 ml]

1 tsp each of salt and sugar to taste

1. Heat oil in pan, fry aromatics until fragrant.  Add in curry paste.  Fry until oil separates and aromatic.  Add in the marinated chicken.
2. Continue to stir fry until the chicken is well coated with curry paste and firm.
3. Add in water or thin coconut milk.  Bring to boil, lower heat to simmer until is tender [about 10-15 minutes].
4. Add in milk or thick coconut milk and seasoning to taste.
5. Dish up to serve with rice.  This curry is more flavourful and tasted better after some time.