Learn how to make Authentic Sri Lankan Chicken Curry at home with Chef Smita on Get Curried.<br /><br />This Sri Lankan chicken curry is one of the most delightful supper to make. Served with some malbari paratha, it might just be your go to meal. <br /><br />*Ingredients*<br />For Marination: <br />1 Kg Chicken<br />2 tbsp Chilli Powder<br />1/2 tsp Turmeric Powder<br />2 tbsp Coriander Seed Powder<br />2 tbsp Sri Lankan Curry Powder<br />1 tbsp Paprika Powder<br />1 tsp Salt<br /><br />For the Curry:<br />3 tbsp Vegtable OIl<br />1 inch Cinnamon Stick<br />5 Cloves<br />5 Green Cardamoms<br />1 Onion (Chopped)<br />1 Inch Ginger(Chopped)<br />3-4 Garlic Cloves (Chopped)<br />3 Green Chillies (Chopped)<br />7-8 Curry Leaves<br />Lemon Grass<br />1 Tomato (Chopped)<br /><br />Method:<br />(Serves 4)<br />1. Add the Chicken to a bowl.<br /><br />2. Add chilly powder, turmeric powder, coriander seed powder, Sri Lankan curry powder, paprika powder and Salt(According to taste).<br /><br />3. Massage the Chicken generously with all the spices and let it sit in the marination for about 15-20 Minutes.<br /><br />4. Heat the pan with coconut oil.<br /><br />5. Once the oil is heated, add cinnamon, cloves and green cardamoms.<br /><br />6. Once the spices start releasing the aroma, add onion and saute it till the onion turns golden brown.<br /><br />7. After the onion have browned, add ginger, garlic and green chillies. Saute it for a few seconds. <br /><br />8. Add curry leaves and lemon grass which will give a slight sharp and tangy taste to the Sri Lankan Chicken Curry. Saute it for about 30 seconds. <br /><br />9. Add tomato, saute till the tomatoes look soft and cooked. <br /><br />10. Add the marinated chicken into the pan and saute it for around 5 Minutes.<br /><br />11. Add coconut milk and water, mix well with the chicken.<br /><br />12. Let the curry cook for 20 Minutes.<br /><br />Serve it in a bowl with some malbari paratha for the perfect meal. <br /><br />*INGREDIENTS FOR SRI LANKAN CURRY POWDER*<br /><br />50g Coriander seeds<br />1 Tbsp Fennel seeds<br />30g Cumin seeds<br />1 Tbsp Fenugreek seeds<br />1 Cinnamon stick, broken into pieces<br />1 tsp Cloves<br />1 tsp Cardamom seeds<br />2 Tbsp Curry leaves, dried<br /><br />Method for Sri Lankan Curry Powder: <br />1. Dry roast the coriander, cumin, fenugreek and fennel seeds in a frying pan over a low heat, stirring constantly. Do not allow to burn. <br />2. Cool and place the spices in a grinder with the cinnamon stick, cloves, cardamom and curry leaves. Blend to a fine powder. Store in an airtight container.<br />
