SRI LANKA CHICKEN CURRY
A particularly tasty curry - full of flavour - and not so hot that the specially selected spices are not hidden.
Provided by JoyfulCook
Categories Curries
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan and gently fry the curry leaves until they start to slightly brown add the onions, garlic and ginger and cook until soft, stirring.
- Add the Chilli, tumeric, corriander, paprika, cummin vinegar and the salt. stir well.
- Add the chicken and stir until coated with the spice mixture. Add the tomatoes, whole spices and lemon rind.
- Simmer gently over low heat for about 45 to 60 minutes (according to the size of the chicken peices). do not be tempted to add any water, as it will form its own juices. stir ocassionally.
- Add the Coconut milk at the end of the cooking stir in well, and thicken if necessary with some cornflour mixed in a small amount of water.
- Serve with rice, and Naan bread.
- NB - like most recipes, this is easier to make if all the ingredients have been prepared.
- Great to freeze.
Nutrition Facts : Calories 316.8, Fat 20.9, SaturatedFat 6, Cholesterol 103.6, Sodium 102, Carbohydrate 4.5, Fiber 0.8, Sugar 1.6, Protein 26.2
SRI LANKA CHICKEN CURRY
A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.
Provided by JoyfulCook
Categories Curries
Time 1h30m
Yield 8-10 8-10 serves, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large saucepan and fry curry leaves until they start to turn colour.
- Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
- Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
- Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
- Add the coconut milk or even a small amount of cream if coconut milk is not available.
- Stir through and thicken if necessary.
- Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
- This dish freezes well.
Nutrition Facts : Calories 431.8, Fat 18, SaturatedFat 6.8, Cholesterol 188.2, Sodium 410.7, Carbohydrate 20.1, Fiber 2.1, Sugar 15.5, Protein 46.1
SRI LANKAN CURRY
Mild sri lankan curry
Provided by keencook146
Time 1h15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry the chicken just until the outside is golden. Then remove.
- Fry onion, garlic and giner until softened. Then add curry powder (add chilli powder/cayenne pepper if want spicier curry), paprika, paprika, bay leaves. Mix and cook for a few min until fragrant. Add tomatoes and 1 tsp sugar. Mix to coat. NB you could also add other vegetables here e.g carrot, pepper e.t.c.
- Add coconut milk, equal amount of water and vinegar. Bring to a boil and put in to a slow cooker on high for 3 hours.
- If you don't have a slow cooker follow the same steps but add the chicken (potentially cut up in to smaller pieces) with the onions, garlic e.t.c. chicken. Cook for 10 min before adding the coconut milk and then cook for 20 min with the lid on.
KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)
The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.
Provided by Samantha Seneviratne
Categories dinner, curries, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
- In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
- Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
- Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
- Add the vinegar and season to taste with salt.
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