Sri Lankan Chicken Potato curry
Sri Lankan chicken potato curry cooked in Sri Lankan style with coconut milk spices to give you tender potatoes and creamy, juicy chicken covered in gravy. If you have ever had chicken and potatoes as two separate curries for a meal, you know these two ingredients go well.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
- 500 g potatoes
- 700 g chicken cut to the required size(you can use bone-in chicken parts or a whole breast)
- 1/8 spoon of turmeric powder(a pinch)
- 3-4 tbsp oil
- 2 medium-sized onions chopped fine
- 2 tbsp ginger-garlic paste
- 2 green chillies split in the middle
- 1-2 inch cinnamon
- 3 cardamoms
- 2 bay leaves
- 1 star anise(can be cooked without)
- 1/2 a teaspoon of turmeric powder
- 1 tsp red chilli powder(increase to another teaspoon for more heat)
- 1 tbsp curry powder
- 2 tsp fresh pepper powder
- Salt to season
- 1 cup water
- 1/2 cup thick coconut milk
Instructions
- 1
Clean and cut the chicken(700g) into the required size.
- 2
Make sure you cut the chicken parts slightly larger than the potatoes.
- 3
Once they are cut, season with salt and a pinch of turmeric(1/8th spoon).
- 4
Set aside till it’s time to add them to the cooking spice mix.
- 5
Scrub, wash and place the potatoes(500g)in a pot, add water until the potatoes are completely submerged.
- 6
Bring them to a boil, then reduce to medium heat and continue to simmer the potatoes(refer to notes above on how long to parboil them).
- 7
Once par-boiled, let them cool or peel them under running water and set them aside.
- 8
Cut each potato into four large chunks and make sure all the potatoes are cut the same size.
- 9
Cooking the chicken and potato curry.
- 10
Place a large pan over medium heat and pour in the oil(3-4 tablespoons).
- 11
Add the sliced onions(2 medium-sized), ginger-garlic paste(2 tablespoons), cinnamon, cardamom(3), green chilli(2 split in the middle)and sauté the ingredients for 3 minutes.
- 12
Add the star anise(1 optional), bay leaves(2)to the pan and continue to sauté until the onions turn soft and translucent.
- 13
Reduce the heat to low and add turmeric(1/2 a teaspoon), chilli powder(1 teaspoon, increase to another teaspoon for more heat).
- 14
Add curry powder(1 tablespoon), pepper powder(2 teaspoons).
- 15
Combine all ingredients with the cooked spices.
- 16
Add the chicken parts into the cooking spices, combine and then spread the chicken parts evenly in the pan.
- 17
Make sure you let each side of the chicken slightly brown before turning them over.
- 18
Continue cooking and browning the chicken over reduced heat so as not to burn the spices.
- 19
15-20 minutes.While the chicken semi-fries over a reduced heat.
- 20
Add the potatoes into the pan, combine and cook with the chicken for 10 minutes over a low-medium fire.
- 21
Season with salt.
- 22
Pour in the water(1 cup) and cook until the water is reduced.
- 23
Pour the coconut milk(1/2 a cup), add extra pepper if you need it and continue to cook until you have a thick gravy.
- 24
If you find the consistency is too thick, you can thin the gravy by adding an extra 1/4 cup of water.
- 25
Season with salt if necessary and serve warm with your favourite flatbread.