Sri Lankan Chicken Curry

Ingredients:

»         500 grams chicken cut into medium sized (preferably leg portion)

»         2 medium sized onion (finely chopped)

»         2 medium sized tomato (thinly sliced)

»         5-6 medium cloves of garlic (chopped)

»         2 tsp. ginger (grated)

»         2-3 green chilies (chopped)

»         2 tbsp. curry leaves

»         1/4 tsp. turmeric powder

»         1 tbsp. Sri Lankan roasted curry powder* 

»         A few coriander leaves

»         Salt to taste

»         3-4 tbsp. oil 

»         1 cup water

»         1 cup Coconut milk

Making Procedure:

Wash the chicken,  put it into a colander and keep aside.

Heat oil in a kadai. Add onion, curry leaves, green chilies and  fry on medium heat till the onions are translucent. Then add ginger and stir it for a few seconds.

Now add the turmeric powder, salt, Sri Lankan Roasted curry powder, chicken and mix it well with all the spices. Add 1 cup of water into it, put on the lid and bring to boil on high heat.

Then reduce the high heat to medium heat and cook till the gravy is semi thicken.  Add  tomato slices and cook it for 5 minutes or till the tomatoes softens.

Lastly add a cup of coconut milk, simmer the heat and cook it covered  until the chicken is soft and tender.

Garnish with chopped fresh coriander leaves.

Serve with Yellow Rice-Anglo Indian Style.

Note:-

*Sri Lankan Roasted Curry Powder Recipe:

Ingredients:

»         1 tbsp. cumin seeds 

»         2 tbsp. coriander seeds 

»         1 tbsp. fennel seeds 

»         1/2 tbsp. uncooked rice

»         1/2 tsp. black mustard seed 

»         A few fenugreek seeds (6-8) 

»         1/2 tsp. black peppercorn 

»         4-6 curry leaves

»         1/2 tsp. green cardamom seeds

»         2 cloves

»         About 1" piece cinnamon

How to make:

Roast all the spices together in a dry tawa or griddle on medium heat until they turn brown colour. 

Grind it with a grinder or grinding stone.

Then store in an air-tight container in a cool dry place.