Sri Lankan chicken curry, a deliciously fragrant curry, first marinated in spices and tamarind and then cooked in coconut milk, this dish is versatile and can be enjoyed with Rice, Rotis or even regular bread.
Scroll down to Recipe time should you wish to avoid thoughts and life in general by Mama to the terrible four or you can read on.
As you know by now, I like to write little bits of things that happen in our corner of the world.
Every time I think of scaling back, my fingers seem to have a different idea, they seem to like and want to write more.
So here I am scribbling about what happened while I was planning and setting up things to take photos of this delicious Chicken curry when I heard running feet on my roof, not one but many.
It didn’t take me long to find out who it was, because Raaya, was screaming,
The family of monkeys has returned, they haven’t abandoned us and I was so very glad to hear them back on our roof because there’s a story behind this monkey family.
Since the day we’ve moved into our home around this area, they’ve been part of our lives in a sort of nonintrusive way.The only harm they’ve ever done was to the Banana trees, they came, they fed the young ones and moved on.
Every week for the past ten years they’ve done this if I were an expert on these primates, I would have probably named all of them. Sadly I’m not, I can identify the males from females and the young from the old, that’s about it.
These monkeys had their routine unless the weather was bad, they came, that is, until the day my man decided to cut certain trees in the garden. And once the monkeys realized it, they disappeared, until now.
O.k, I’m not saying they were not scary to have a large group hanging around the garden with my babies around but they never harmed anyone.The rule was, Don’t bother us and we won’t bother you.
I missed watching them do the balancing act on the wires and the family dynamics because the large male, I assume was the pack leader goes first, then I see the female with the baby monkey hanging under her belly followed by a crazy bunch of young ones who jumped all over the place before reaching our roof (reminds me of the boys in hyper mode).
So after three months of absence, they’ve returned and I for one was glad to see them and as usual on impulse, I grabbed the camera and went up to the roof top where I got lucky.
And then, the mama of the group saw me, as you can see, she was not happy to see a human intruding, the way she’s hissing at me, I might have broken the “don’t bother us rule”.
I got the message, let them be and got back to my kitchen and finished my cooking.
Before you move on to the recipe, a note to the reader,
Hi there, thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.
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Can I make the Sri Lankan chicken curry without using coconut milk?
Recipe-Sri Lankan Chicken curry(coconut milk based, gluten-free, low-carb)
Note- Usually my kids just eat the fleshy part of the chicken and leave out the rest, I now only buy the chicken breast to be used in curries but you can use a whole chicken for the recipe.
700g of chicken parts which include various parts.
1/2 a cup of Tamarind juice(soak 1 tablespoon of tamarind in half a cup of water for 5 minutes, squeeze the seeds and pulp out to collect the tamarind juice)
1 tablespoon Chilli Powder
1/2 teaspoon Turmeric
1 tablespoon Cumin powder
1 tablespoon Coriander Powder
5 tablespoons of oil
A sprig of curry leaves
1 inch Cinnamon
5 Cardamom pods, slightly bruised
4 pods of Garlic minced
1 tablespoon of ground Ginger
2 large onions, finely sliced
2 medium-sized tomatoes finely sliced
2 Green chillies sliced
1 cup thick Coconut milk
1 and 1/2 teaspoon Salt
Place the chicken parts in a large bowl and add the tamarind pulp, turmeric, chilli, cumin, coriander powder salt to season and combine well.
Leave it to marinate for 5-10 minutes while you prepare other ingredients to cook the curry.
Place a medium-sized pan over medium heat, pour in the oil and add curry leaves, cardamom, cinnamon, cook for a few seconds and add ginger and garlic followed by sliced onions. cook for 3 minutes until they are just about brown.
Add tomatoes, green chillies, cook until they soften as well.
Once all the ingredients are cooked and turned into a liquid paste, add chicken with the marinade to the pan and combine well while cooking over medium heat.
Reduce heat and let the chicken curry simmer over low heat until the liquid evaporates.20 minutes.
Pour in the coconut milk, season with salt and simmer for a further 20 minutes until the gravy thickens and becomes dark brown in color.
Serve warm with your favorite rice and curry dishes.