Sri Lankan traditional spicy chicken curry

 

Ingredients

1 kg chicken cut into medium size pieces &  washed

1 large red onion sliced in to small pieces

5-6 garlic cloves chopped

1 inch ginger piece chopped

3-5 Goraka (Gambooge) pieces (depends on it’s size)

6 cloves

6 cardamoms

1 inch cinnamon stick

3 tbs chili powder

1 tsp chili flakes

1 ½ tbs Roasted dark curry powder

2 tsp salt (to taste)

½ tsp black pepper powder

10-12 curry leaves

3-4 an inch pieces of pandan leaves

4-5 tbs coconut Oil

½ cup of thick coconut milk

3-5 cups Water

• If you  prefer less spiciness, you can reduce the amounts of chili & pepper

Step 1

Take the cloves, Cardamoms & cinnamon stick & crush all together & set a side.

Put the chicken in to a large bowl  & add crushed spice mix, chili powder, curry powder, black pepper, salt & 1 tbs oil in to that bowl

Step 3

Mix them all together. Leave it at least for an hour to marinate the chicken pieces well.

Step 4

After an hour Heat 3 tbs oil in a large pan. When it gets heated add garlic & ginger in to the pan.  Let it fry till it gets nice golden color. Put the onions and fry together.  Add chili flakes, curry leaves, Pandan leaves. Mix it again. Let it fry till it gets dark brown color.

Step 5

Lay the chiken pieces in the pan. Turn them & fry both sides well till chicken pieces get firm.

Step 6

Add water in to the pan  stir it well & Goraka pieces at the same time. Goraka gives a sharp nice sour flavor to the curry. If you can’t find Goraka use tamarind instead.

Step 7

Cook on Medium high heat for 30-45 minutes till the water level gets reduce & turned to a thick curry. It may take more than 45 minutes sometimes. Stir constantly

Step 8

After the curry gets right consistency add coconut milk and stir well.

Step 9

Cook  it under law heat for more 15 minutes.  Taste for salt & add more if necessary.

Hope you’ll Enjoy!