How to make Sri Lankan Chicken Curry -
A traditional Sri Lankan chicken curry.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Chicken (चिकन), Oil (ऑइल)
Cuisine : Sri Lankan
Course : Main Course Chicken
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For more recipes related to Sri Lankan Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Lemon Chicken Punjabi Chicken Curry Chicken Makhani Chicken Kale and Ginger Stir Fry
Sri Lankan Chicken Curry Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Sri Lankan Chicken Curry Recipe
Chicken on bone, cut into pieces 750 grams
Oil 2-3 tablespoons
Fenugreek seeds (methi dana) 1/2 teaspoon
Cinnamon 1 inch
Green cardamoms 4
Curry leaves 6-7
Garlic chopped 1 tablespoon
Ginger finely chopped 1 inch
Onions finely chopped 2 medium
Green chillies 3
Tomatoes finely chopped 2 medium
Ghee 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoons
Fennel seeds (saunf) 1 teaspoon
Salt to taste
Lemon grass 4 x 3 inches
Lemon juice 1 tablespoon
Coconut milk 1/2 cup
Method
Step 1
Heat oil in a non-stick pan. Add fenugreek seeds, cinnamon and cardamoms and sauté till fragrant. Add curry leaves, garlic, ginger and sauté till golden. Add onions and sauté for a minute.
Step 2
Slit green chillies, add to the pan and mix well. Add tomatoes, mix and cook for a minute
Step 3
Make few slits on chicken, add to the pan and mix well. Add ghee, turmeric powder, chilli powder, coriander powder, fennel seeds and salt, mix, cover and cook for a minute.
Step 4
Beat lemongrass with the back of a knife and add to pan alongwith 2 cups water, mix, cover and cook for 15 minutes.
Step 5
Add lemon juice and mix well. Add coconut milk, mix and cook for 5 minutes.
Step 6
Serve hot garnished with micro greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
