Chicken Currry in Sri Lankan Style

Chicken Currry in Sri Lankan Style


1kg chicken
4 teaspoons minced garlic
2 teaspoons minced ginger
salt & pepper
2 teaspoons
Sri Lankan raw curry powder
1 teaspoon chilli powder
3 tablespoons vegetable oil
8 curry leaves
2 onions (sliced)
1 x 2.5cm cinnamon stick
4 cardamom pods (split)
1/4 teaspoon crushed clove
240ml coconut milk


Cut the chicken into pieces, wash it & drain the water well. Now in a large bowl mix all the spices with chicken pieces (Chicken, salt, pepper, Sri Lankan curry powder, chilli powder, curry leaves, cinnamon stick, cardamom pods, cloves) make sure that chicken pieces coated well with spices. Now cover and leave it for at least 15-20mins.

Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft.

Add the chicken pieces and try to fry both sides (it will brings you a good taste, but some times water is coming from chicken). After you fry both sides add 250ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally.
When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes, taste for salt.