Steps to Prepare Lunch Sri Lankan Food Vegetarian

Sri Lankan Chicken Curry

Sri lanka is one desrination on my to visit list.its reassuring that there is vegetarian food available as i totally agree with you that in some countries getting decent vegetarian food is a challenge.

Recipe Summary Sri Lankan Chicken Curry

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Ingredients | Lunch Sri Lankan Food Vegetarian

3 (6 ounce) boneless skinless chicken breasts

2 tablespoons white vinegar

1 teaspoon tamarind juice (Optional)

¼ cup Madras curry powder

1 tablespoon salt, or to taste

1 teaspoon ground black pepper

2 tablespoons coconut oil

1 red onion, sliced

4 green chile peppers, halved lengthwise

8 green cardamom pods

6 whole cloves

12 curry leaves

1 teaspoon fresh ginger root, crushed

1 (2 inch) cinnamon stick, broken in half

3 cloves garlic, minced

½ cup water

1 ½ tablespoons tomato paste

3 tablespoons roasted Madras curry powder

½ (14 ounce) can coconut milk

Directions

Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.

Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.

Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.

Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Roasted curry powder and tamarind juice are available from specialty purveyors or online sources. If curry leaves are unavailable, you may substitute 2 bay leaves.

To roast your own curry powder, heat 3 tablespoons of curry powder in an ungreased skillet over medium heat, stirring frequently, until fragrant and slightly browned. Immediately transfer the spice to a bowl to cool.

Info | Lunch Sri Lankan Food Vegetarian

prep: 25 mins cook: 35 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Sri Lankan Chicken Curry

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