Sri Lankan Jaffna curry powder spicy
You’ve made your Jaffna curry powder, now let’s make a chicken
curry worthy of the spice blend.
Be prepared to sweat, enjoy and savor a delicious chicken curry that is everything you look forward to in Sri Lankan cuisine.
Especially when it comes to this meat dish, seasoned with homemade Jaffna curry powder.
With a dark brown gravy rich in spices, this chicken curry is ideal for anyone who loves spicy food.
Furthermore, your rice and curry dish will taste better with this chicken curry.
CHICKEN THEMED DISHES.
Keeping with my once a week theme, I try a different kind of dish with chicken as the main ingredient every week.
If you are a new visitor to the blog, welcome! and please use the search button to find recipes based on chicken.
In my previous post, I mentioned my favorite curry powder and how much I loved cooking meat curries using Jaffna curry powder.
If you missed my post on it, I would recommend reading it and making a jar of the spice blend.
I promise you won’t regret it.
For those of you who like to eat extra spicy food, this is for you.
It’s slow-cooked and comes together in a single pot using a few extra spices and ingredients to enhance the taste of the curry.
So let’s get cooking…
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Can I use coconut milk to make
Jaffna curry powder-chicken curry?
Although using coconut milk is an option.
For this recipe, I am not using coconut milk as I want to keep the dish spicy which in turn makes the gravy thinner than usual.
Adding coconut milk will certainly give you a thicker and richer gravy but will certainly reduce the spiciness of the dish.
Hence, no coconut milk.
If you are adding coconut milk…
If you do use coconut milk, here’s how you do it.
Instead of adding water where the recipe instruction mentions adding liquid,
Pour in 1/2 a cup OR 1 cup of coconut milk (depending on how much gravy you want).
Season with salt accordingly and slow-cook until you have a thick gravy with tender spicy chicken.
Kitchen utensils and appliances
needed to make a delicious
Jaffna curry powder-chicken curry.
Chopping board to cut the ingredients and knife/cleaver to cut the chicken, a large bowl to marinate, large pot to cook the curry.
Can I use chicken breast or other
parts to make the chicken curry?
Yes, you can.
If I do cook a whole chicken, do
I use all the parts?
Yes, except for the wings, I include all parts of the chicken including the gizzard, neck, etc.
A solution if the chicken curry is
This goes along with the option of you wanting a creamier chicken curry mentioned above.
Coconut milk is also a solution, should you find the Jaffna curry powder too spicy.
I am from Germany and married a Sri Lankan, so I am always looking for nice recipes. We are so happy that you share this wonderful recipe with everybody. Yesterday we made Jaffna Curry and the chicken. so good. Thank you very much.
Similar dishes chicken dishes you might like to try.
Sri Lankan Jaffna curry
powder chicken curry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
1 whole chicken, washed, cleaned and cut into required size( 700g- 1kg)
1 teaspoon of Turmeric powder
2 tablespoons of fresh pepper powder
4 tablespoons of Jaffna curry powder(you can add 1 more tablespoon if you can handle the heat)
Salt to season
2 tablespoons of tamarind soaked in 1/4 of a cup of water(if using tamarind paste,1 tablespoon should do)
3 tablespoons of oil
A sprig of curry leaves
A long piece of Pandan leaf
2 tablespoons of ginger-garlic paste
1 large onion finely sliced
1 medium-sized chopped Tomato
3 whole green chillies split in the middle
1 piece of Cinnamon (1inch)
4 slightly bruised Cardamoms
Marinating the chicken.
Add the cleaned and washed chicken parts to a bowl. Make sure to drain any excess water.
Add the turmeric powder, Jaffna curry powder, pepper powder, salt to season and tamarind juice to the chicken parts, combine, cover and set aside for 15-20 minutes(as long as you can).
Cooking the curry.
Place a wok or a pan large enough to hold chicken parts and gravy, let it heat over medium fire for a few seconds.
Pour in the oil, then in the given order, add curry leaves, pandan leaf, onions, tomatoes, cinnamon, ginger-garlic paste, cardamom, green chillies and sauté the ingredients over medium heat(less than 5 minutes)or until they release their aroma.
As the ingredients sauté, take out the marinating chicken pieces and gradually add these to the pan with tempering ingredients.
Do not throw away whatever marinade liquid is left, we will be adding it to the curry later.
Combine and let the chicken semi-fry with the tempering ingredients in the pan over medium heat for at least 7-10 minutes.
Try to brown the chicken as much as you can while avoiding the chicken sticking to the pan. For this purpose, you can add a tablespoon of oil.10-15 minutes.
Once the chicken turns slightly golden at the edges, pour in the left-over marinade to the pan.
Then, add one and a half cups of water(depending on how much gravy you need, you can reduce it to one cup).
(If you prefer to add coconut milk and give it a creamier flavor, instead of adding water as instructed above, add a cup of coconut milk and continue with instructions given below).
Cover and slowly simmer the curry for 45 minutes.
20 minutes into slow-simmering, check for taste and season with salt if necessary.
Avoid increasing heat to cook the chicken faster, maintain low-medium heat and slow-cook until gravy reaches your desired consistency.
Made this recipe?
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Marinating the chicken. Cooking the curry.
It’s free and on the blog, for you to try anytime.
Marinating the chicken.
Cooking the curry.
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