Sri Lankan Chicken Curry by Dini K.

 

Ingredients:

• ▢2 – 3 tbsp coconut oil
• ▢½ onion yellow or red
• ▢4 garlic cloves minced
• ▢1 inch ginger minced
• ▢6 – 7 curry leaves or 2 bay leaves
• ▢2 ½ tbsp roasted Sri Lankan curry powder
• ▢1 cinnamon stick or 1 small regular cinnamon stick
• ▢½ tsp salt plus more to taste
• ▢1 tsp cayenne pepper or chili powder (less if you like it less spicy. PLEASE SEE NOTES)
• ▢1 tbsp paprika not smoked or sweet paprika
• ▢2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
• ▢2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
• ▢3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
• ▢2 tsp brown sugar see notes
• ▢2 tsp apple cider vinegar PLEASE SEE NOTES
• ▢½ cup coconut milk PLEASE SEE NOTES
• ▢½ cup water

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Instructions:

• Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
• Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
• Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
• Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
• Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!