Sri Lankan Chicken Curry

Name: Sri Lankan Chicken Curry
Cuisine: Asian, Indian
Ingredients: 500g chicken diced; 2 tsp garlic minced; 2 tsp ginger paste; 1 tbs unroasted curry powder; 1 tbs roasted curry powder; Up to 1 tbs chilli powder (or according to palate - I use 1 tsp); 1 tsp turmeric; Salt; oil (just a dash); Oil for cooking; 1 onion chopped; 1 stalk lemongrass slivered; A handful of pandan leaves; Handful of curry leaves; Cinnamon piece; Green chillies several sliced in half; 1 tbsp of tamarind

7 steps

No coconut milk used. I had to guess some of the amounts of the ingredients as it wasn't listed - use your instincts :) Read the transcript for the YouTube video and watch the video for clearer steps.

Updated at: Mon, 09 Oct 2023 00:24:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories204.6 kcal (10%)

Total Fat13.4 g (19%)

Carbs7.7 g (3%)

Sugars2.1 g (2%)

Protein13.4 g (27%)

Sodium252.9 mg (13%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

500gchicken

diced

2 tspgarlic

minced

2 tspginger paste

1 Tbscurry powder

unroasted

1 Tbsroasted curry powder

chilli powder

or according to palate - I use 1 tsp

1 tspturmeric

salt

oil

When cooking

oil for cooking

1onion

chopped

1 stalklemongrass

1 Tbsptamarind

Instructions

Step 1

Add the oil, chilli powder, roasted and unroasted curry powder, salt, ginger and garlic paste to the chicken and let it marinade for at least 15 minutes or overnight. You may also add pepper after it's been mixed if you like.

Step 2

Add oil into the frying pan and once it's ready, add the onion, lemongrass, pandan, curry leaves, cinnamon stick piece, green chillies and tamarind paste and temper together.

Step 3

Add the marinaded chicken and mix well for 3 to 4 minutes until the chicken colours and flavour is sealed

Step 4

Add a little bit of water - enough for the chicken to steam and not get burnt/stuck to the bottom of the pan

Step 5

Reduce flame to mid-low and cover with a lid and let it cook for 15 minutes - adding more warm water if necessary (not cold water)

Step 6

After 15 minutes the curry should be cooked with adequate liquid/curry/gravy. The oil should be separated as well by now.

Step 7

Enjoy!

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