Contributor: Susil Nayake (Sydney, Australia)
Posted since : 08-03-2010
Chicken – 1 kg
Minced Garlic – 4 tsp
Minced Ginger – 2 tsp
Salt & Pepper – to taste
Sri Lankan raw curry powder – 2 tsp
Chili powder – 1 tsp
Vegetable Oil – 3 tbsp
Curry leaves - 8
Onions, sliced - 2
Cinnamon stick – 1 stick
Cardamom Pods, split - 4
Crushed Clove – ¼ tsp
Coconut Milk – 240 ml
Cut the chicken into pieces, wash it & drain the water well.
Now in a large bowl mix all the spices with chicken pieces (Chicken, salt, pepper, Sri Lankan curry powder, chili powder, curry leaves, cinnamon stick, cardamom pods, cloves). Make sure that chicken pieces are coated well with spices.
Now cover and leave it for at least 15-20 minutes.
Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft.
Add the chicken pieces and try to fry both sides (it will brings you a good taste, but some times water is coming from chicken).
After you fry both sides add 250 ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally.
When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes.
The dish is ready to serve.