Chicken curry

Today’s guest blogger is Eating milk and honey blogger Flowers for the moon/ Sandamali, who graciously accepted my invite to share one of her favourite recipes. 

My name is Sandamali and I am a fellow blogger on WordPress with an interest in Food and Life. I would like to share with you my mother’s chicken curry recipe.

If you said you were stopping by our house for a meal, you can be sure this would be on the menu. Mum never specifically taught me how to make it, but I have watched her make it countless times and eventually came up with my own version. Usually it is accompanied by Ala Badun (Fried Potatoes), Dhal Curry and Batu Moju (Brinjal Pickle) and a salad and poppodums to be served with either Yellow Rice or Fried Rice.

Chicken curry

Preparation and cooking time: 45 mins

Ingredients:

  • 500g of skinned mixed chicken pieces
  • 2 tablespoons Oil
  • 1 tablespoon Vinegar
  • 1/2 cup canned coconut cream
  • 2/3 cup water
  • 3 cloves garlic peeled and chopped finely
  • 1 small onion diced finely
  • 1 inch piece fresh ginger crushed slightly
  • 1 large tomato diced
  • 2 inch piece Rampe (Pandan Leaf)
  • 3 green chillies chopped finely
  • 2 stalks of curry leaves
  • 2 teaspoons chillie powder
  • 1 and 1/2 tablespoons roasted curry powder (From a Sri Lankan ingredient shop or homemade with coriander seeds, cumin and fennel as the main ingredients)
  • 1/4 teaspoon turmeric
  • 3 cloves
  • 3 cardamoms
  • 2 inch piece cinnamon
  • 1/4 teaspoon dill seeds
  • 1 and 1/2 teaspoons salt

Method:

Step 1

Peel and chop all the fresh ingredients...

Peel and chop all the fresh ingredients…

Step 2

Heat oil in medium sized pan and fry all the fresh ingredients except for tomato and green chillie for 2 minutes on medium heat

Heat oil in medium sized pan and fry all the fresh ingredients except for tomato and green chillie for 2 minutes on medium heat

Step 3

Add the chicken pieces and fry for 5 minutes

Add the chicken pieces and fry for 5 minutes

Step 4

Add all the dry spices and mix well and fry for a further 3 minutes until the chicken is well coated

Add all the dry spices and mix well until the chicken is well coated. Hold back 1/2 teaspoon for salt to taste and add later if required.

Step 5

Fry gently for 3 minutes

Fry gently for 3 minutes and add vinegar

Step 6

Add coconut milk and water and mix well

Add coconut milk and water and mix well

Step 7

Bring to a boil

Bring to a boil

Step 8

Simmer on medium heat for half an hour or until chicken is cooked.

Add tomato and green chillie and simmer on medium heat for half an hour or until chicken is cooked.

Step 9

Taste and add more salt if required.

Taste and add more salt if required.

Step 10

Serve hot with rice or roti

Serve hot with rice or roti

Enjoy

Enjoy

Recipe source: Sandamali/ Flowers for the moon from Eating milk and honey blog.

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