Sri Lankan chicken curry
Sri Lankan cuisine is very basic but delicious. They do not mix foods into the curry. Either they make it with vegetables, or meat, or seafood, and even when it's vegetables, they don't mix several vegetables in the same curry.
This one today is chicken, but we could very well prepare it with vegetables or with another type of meat.
For the base:
- 1 tablespoon uncooked long rice
- 1 tablespoon grated coconut
- 2 small chilies
- 3 green cardamom pods
- 2 nails
For the chicken:
- 1 kg boneless skinless chicken meat cut into pieces
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander or fresh coriander
- 1 teaspoon chili powder
- ½ teaspoon of turmeric
- 2 tablespoons curry powder
- ½ cinnamon stick
- ½ teaspoon black mustard seeds
- 1 teaspoon salt
- 100ml vegetable oil
- 1 onion finely chopped
- 2 garlic cloves finely minced
- 1 tablespoon curry leaves
- 1 liter of chicken broth
- In a frying pan, brown the grains of rice and the grated coconut until they take on a little color.
- Put the spices together with the coconut and toasted rice in a mortar and grind. Add two tablespoons of water and work with the mortar until you get a fine paste.
- In a large bowl put the chicken together with the salt and the rest of the spices except the mustard seeds and mix. Add the ground rice base and mix.
- In a saucepan heat the oil and add the garlic and onion along with the curry leaves and mustard seeds. When they are ready (they start to jump), add the chicken. Move well.
- Cover with a liter of chicken broth and simmer over low heat until the chicken is tender and the broth has almost completely evaporated so that we have a creamy sauce.
Photography and recipe by Loleta .