S. H. Fernando Jr.'S Sri Lankan Chicken Curry Recipe

Name: S. H. Fernando Jr.'S Sri Lankan Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole fryer chicken, cut into parts; 3 tablespoons Roasted Curry Powder (recipe follows); 1 to 2 teaspoon cayenne pepper powder; 1 teaspoon apple cider vinegar; 2 tablespoons oil; 1 large onion, chopped; 4 cloves garlic, sliced; 2-inch (5-cm) piece ginger, chopped; 1 sprig curry leaves; 2-inch (5-cm) stalk lemongrass; 3 cardamom pods; 3 cloves; 1-inch (2.5-cm) cinnamon stick; 1 cup (250 ml) coconut milk; Salt to taste; 1 tablespoon tomato paste; 1 tablespoon uncooked rice; 4 tablespoons coriander seeds; 2 tablespoons cumin seeds; 2 tablespoons fennel seeds; 2-inch (5-cm) cinnamon stick; 1/2 teaspoon fenugreek seeds; 1 teaspoon black peppercorns; 1 teaspoon black mustard seeds; 1 teaspoon turmeric powder; 5 cardamom pods, shelled; 5 cloves; 2-inch (5-cm) piece pandanus (optional); 2 sprigs curry leaves

Servings: persons

1 whole fryer chicken, cut into parts
3 tablespoons Roasted Curry Powder (recipe follows)
1 to 2 teaspoon cayenne pepper powder
1 teaspoon apple cider vinegar
2 tablespoons oil
1 large onion, chopped
4 cloves garlic, sliced
2-inch (5-cm) piece ginger, chopped
1 sprig curry leaves
2-inch (5-cm) stalk lemongrass
3 cardamom pods
3 cloves
1-inch (2.5-cm) cinnamon stick
1 cup (250 ml) coconut milk
Salt to taste
1 tablespoon tomato paste
1 tablespoon uncooked rice
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2-inch (5-cm) cinnamon stick
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
5 cardamom pods, shelled
5 cloves
2-inch (5-cm) piece pandanus (optional)
2 sprigs curry leaves

1
Toast each ingredient separately in a saucepan over medium heat, stirring often, until fragrant and browned. Remove from heat, cool, and grind together in a coffee grinder. Store in a glass jar in the fridge.
2
Wash and clean chicken, removing most fat and split the thighs, breasts and legs.
3
Place chicken in bowl with curry powder, cayenne powder, and vinegar. Mix well with hands and set aside for at least 30 minutes.
4
Marinate the chicken overnight for optimum results.
5
In a large pot, heat oil. Once hot, add onions, garlic, ginger, curry leaves, lemongrass, cardamom pods, cloves, and cinnamon stick. Fry until onions are golden brown.
6
Add chicken pieces one by one, stirring occasionally until chicken is browned.
7
Add a little water to the bowl that contained the chicken and slosh around to catch any remaining marinade and add to pot. Cover and cook on medium heat for 20 minutes.
8
Stir in coconut milk and some salt and bring to a boil. Reduce heat, cover and simmer for an additional 15 minutes.
9
Stir in tomato paste and simmer for additional 2 minutes.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1 whole fryer chicken, cut into parts, 3 tablespoons Roasted Curry Powder (recipe follows), 1 to 2 teaspoon cayenne pepper powder, 1 teaspoon apple cider vinegar, and more.

Yes, S. H. Fernando Jr.'S Sri Lankan Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

S. H. Fernando Jr.'S Sri Lankan Chicken Curry

How did you like this recipe?

Frequently Asked Questions