Ceylon Chicken Kari

Ingredients list for Ceylon Chicken Kari

• 800 grams Chicken
• 1 inch piece Coconut Scraped
• 3-4 cloves Garlic
• 2 Green chilli
• 1/2 teaspoon Turmeric powder
• 1 1/2 tablespoons Lemon juice
• to taste Salt
• 1 cup Coconut scraped
• 6 tablespoons Oil
• 1 inch stick Cinnamon
• 3-4 Green cardamom
• 3-4 Cloves
• 1 Star anise
• 2 Bay leaves
• 4 medium Onions chopped
• 1 tablespoon Red chilli powder
• 10-12 leaves Curry leaves
• 1/2 teaspoon Mustard seeds
• 1 1/2 tablespoons Coriander powder
• 2 Whole dry red chillies

Method

1. Wash, clean and cut chicken into about ten to twelve equal sized pieces. Grind ginger, garlic and green chillies to a smooth paste.
2. Marinate chicken in turmeric powder, ginger-garlic-green chilli paste, lemon juice and salt. Leave aside to marinate for about half an hour, preferably in the refrigerator. Grind scraped coconut with one-cup warm water, extract thick milk and repeat with two cups of water to get a second extract and keep aside.
3. Heat four tablespoons oil in a thick-bottomed pan, add cinnamon, green cardamoms, cloves, star anise and bay leaves and stir-fry briefly. Add chopped onion and sauté till it starts to turn light brown. Add red chilli powder and coriander powder and mix. Add chicken pieces, sauté for a few minutes to seal the exterior, pour the second coconut extract, cover and cook on medium heat for ten to fifteen minutes or till the chicken is cooked.
4. Remove from heat, add first extract of coconut milk and reheat on medium heat for three to four minutes, stirring occasionally. Heat remaining oil, stir in mustard seeds and when they start crackling, add curry leaves and red chillies. Pour the tempering into the prepared chicken curry and immediately cover to trap the flavour and aroma.
5. Adjust seasoning and serve hot.

Nutrition Info