Srilankan Chicken Curry Recipe | Spicy Chicken Curry | The Indus Valley | Healthy Cooking

For the dry curry masala -

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp white rice
• 1/2 tsp mustard seeds
• 1 clove
• 1 cardamom
• 1 tsp fennel seeds
• 1 big sprig curry leaves
• 1/4 tsp fenugreek seeds
  
  

For the marination -

• 500 grams bone in chicken
• 1 tsp coriander powder
• 1/4 tap turmeric powder
• 2 tsp Kashmiri red chilli powder
• 1/2 tsp black pepper powder
• 1 tbsp vinegar
• 1 tsp coconut oil
• Salt to taste
• 2 tsp ginger garlic paste
  
  

For the curry -

• Coconut oil, as required
• 2-3 green cardamom
• 2 sprigs curry leaves + 1 sprig
• 1 inch ceylon cinnamon
• 2-3 green chillies
• 2 medium onion, thinly sliced
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp black pepper powder
• 1/4 tsp turmeric powder
• 1 stalk lemon grass
• 1-1/2 cups thick coconut milk
• 2 cups water, add more if required
• Salt to taste
  
  

Instructions -

Add all the ingredients mentioned for the marination in a bowl and mix well to coat the chicken properly.

Keep it aside for about an hour.

Meanwhile, add all the ingredients mentioned for ‘dry masala’ in a pan and dry roast until fragrant.

Once cooled, add it to a mixer grinder and grind to a smooth powder.

Heat coconut oil in the pan.

Add cinnamon and green cardamom.

Add onion and fry until golden brown.

Add curry leaves, turmeric powder, Kashmiri red chilli powder, red chilli powder, black pepper powder, ground dry masala and salt.

Add a little water and cook on low heat for a minute.

Add ginger garlic paste and cook until the raw smell goes away.

Add the marinated chicken and cook on low heat for 8-10 minutes.

Add lemon grass, coconut milk, water and cook on low heat for 35-40 minutes Add more curry leaves, mix and it is ready to be served