Sri Lankan chicken curry.

Have all the ingredients ready.

The chicken parts- to have the real authentic flavours and consistency, I would recommend using different parts of the chicken or a whole chicken cut into pieces failing which you can use chicken breast or a combination of parts.

You might find my post on how to cut up a whole chicken helpful if you’ve never done it before.

Pandan leaves and curry leaves- if you are unable to find curry leaves and pandan leaves, check out the Asian stores near you, they may have the dried version.

Or substitute with 2 bay leaves.

coriander powder and cumin powder- you can make your own coriander powder and cumin powder using my recipes.

For some reason, if you are unable to get both these curry powders then substitute with a good curry powder. 3 tablespoons)

Tamarind juice- you have two options.

Using Tamarind pulp- Highly concentrated so use the amount mentioned unless the quantity of the chicken is increased then increase the tamarind and other ingredients as well.

Using Tamarind juice– follow the instructions given above on the ingredients list.

Packed liquid coconut milk is always preferable.

For thick milk, use the coconut milk from the package without diluting it with water.Using coconut milk powder.

To make thick milk add 4 tablespoons of coconut powder per cup of water.

All these ingredients are available on Amazon as well and have been linked to the recipe card.

Place the chicken parts in a large bowl and add tamarind juice(1/4 cup juice or 1 tablespoon pulp), turmeric(1/2 tsp), chilli powder(1 tbsp), and cumin(1 tbsp), coriander powder(2 tbsp), salt to season.

Once you add all the marinating ingredients to the bowl, combine well.

Use disposable gloves if you are sensitive to curry and chilli powder.

Leave the chicken to marinate for 10-15 minutes while you prepare other ingredients to cook the curry.

Place a medium-sized pan over medium heat.

Pour in the oil. add curry leaves(a sprig), pandan leaf, cardamom(3-4 pods), cinnamon(1-inch), cook for a few minutes and add ginger(2 tablespoons) and garlic(2 tablespoons)followed by sliced onions(2 medium).

Cook for 3 minutes or until the onions turn translucent.

Add tomatoes(2), green chillies(2), and cook until they soften as well. make sure to break down the chunky tomato

Once all the tempered ingredients are broken down, add the marinated chicken pieces. Save the marinade remaining in the bowl for later use.

Make sure to combine all the ingredients well over low medium-fire for 3-5 minutes.

Let the chicken continue to cook over medium heat to release its natural juices for 5 minutes.

Make sure to combine all the ingredients well over low medium-fire for 3-5 minutes.

Let the chicken continue to cook over medium heat to release its natural juices for 5 minutes.

Pour 1/2 cup of water into the remaining marinated liquid, collect all the spices and pour into the chicken curry.

Add this to the chicken curry, and reduce the heat.

Cover with a lid and slow simmer for 10-15 minutes.

You will notice a thick, sauce-like consistency as the water reduces.

Uncover the chicken curry after 10 minutes, pour the coconut milk, taste and season with salt if necessary.

Cover and slow simmer for further 15-25 minutes until gravy thickens.

Optional cooking step

5 minutes before removing the chicken curry from the stove, add 1 teaspoon of dark roasted curry powder(optional) to give the Chicken curry a more intense flavour.

Serve warm with your favourite rice and curry dishes.