Chicken Curry- Sri Lankan style
This recipe is a Sri Lankan style Chicken curry with coconut milk gravy…
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This was requested by few people and finally decided to make a video. I am adding tomato paste and yoghurt in this recipe to give some color and to make the gravy richer. Adding that doesn’t change the taste at all, compared to Sri Lankan ‘traditional’ chicken curry..
As I have explained in the video it is important to adjust the temperature of the cooker when making the curry as it will help to get the color of the chicken and the texture..
Feel free to add few green chilies as preferred or adjust chili powder and pepper according to your spice level..
You can also omit coconut milk and I have mentioned in the video where to stop if not adding coconut milk..
Try out the recipe and share your thoughts and comments in the comments below!! Also don’t forget to Subscribe on YouTube for more videos & Follow me on Instagram & Facebook! Tag me on your food pictures! 😉
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IMPORTANT!
When making chicken it is very important to cook the meat thoroughly as its not good to consumed under-cooked or raw!
Ingredients:
850g Chicken thigh cut in to 1 1/2 inch cubes with bones
1/2 large Onion sliced
3/4 Cup Coconut milk (medium thickness)
4-5 tbsp of Oil (Using Olive oil)
4 tsp of Roasted Curry powder
2 tsp of Chili Powder
1 tsp of Chili Flakes
1/4 tsp Turmeric
1/2 tsp of pepper
2 tsp of Plain yoghurt (Can use greek yoghurt or curd)
2 tsp of tomato paste
3 large Garlic sliced
1/2 inch Ginger sliced and slightly chopped
3 inch lemongrass
Few Cardamoms
few sticks of Cinnamon
2-3 Curry Leaves
2 Pandan leaves
Salt for taste
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MUSiC:
Venice Beach by Topher Mohr and Alex Elena from YouTube Audio Library x
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Recipe Video:
