Ceylon Chicken Curry

Chef : Anjum Khan

This Singhalese style chicken curry is very aromatic and tastes superbly delicious!

Serves 4-5

Ingredients:
Chicken – 1 kg, de-skinned, washed and cut to pieces
Onions – 4 medium, sliced
Ginger paste – 1/2 tsp
Garlic paste – 1 tsp
Green chili paste- 1/2 tsp
Turmeric powder – 1/2 tsp
Lemon juice – 1 1/2 tbsp
Salt – 1 tsp or to taste
Coconut milk – 200 ml + 200 ml (1 tin in total)
Oil – 4 tbsp + 2 tbsp
Cinnamon – 1 inch stick
Green cardamoms – 3-4
Black cardamom – 1
Cloves – 3-4
Star anise – 1
Bay leaves – 2
Red chili powder – 1 tbsp
Coriander powder – 1 1/2 tbsp
Green chilies – 2, sliced long
Mustard seeds – 1/2 tsp
Curry leaves – 10-15
Dry whole red chilies – 2

Method:

1. In a bowl, mix the ginger paste, garlic paste, green chili paste, turmeric powder, lemon juice and salt and add the chicken pieces and rub the masala on well. Marinate the chicken pieces in the refrigerator for half an hour.
2. Heat 4 tbsp oil in a vessel and stir fry adding all the whole spices – cinnamon stick, green cardamoms, black cardamom, cloves, star ainse and bay leaves.
3. Add the onions and saute until they are transparent. Once transparent, reduce the flame and add the green chilies. Heat until the onions just start turning a soft brown shade.
4. Add the red chili powder and the coriander powder and mix well.
5. Increase the flame back to medium and add in the marinated chicken and saute for a few minutes until the exterior of the chicken is sealed.
6. Pour in 200 ml of the coconut milk, mix in, cover and cook for 10-15 minutes or until the chicken is cooked. Once the chicken is cooked, if the curry is too liquidy, increase the flame and dry it out a little. Note: While cooking keep watching the chicken to make sure that the milk hasn’t dried out completely and that the chicken doesn’t stick to the pan or burn.
7. Remove from heat and then add the remaining 200 ml of coconut milk and mix in.
8. Place back on medium flame and heat for 3-5 minutes, stirring occasionally and then turn off flame.
9. For tempering – in a smaller vessel, heat 2 tbsp oil and add the mustard seeds. When they start to splutter, add the curry leaves and dry whole red chilies and allow to crackle. Pour this over the prepared chicken and cover immediately to trap in the aroma.
10. Enjoy hot with parathas or rice!