كاري الدجاج ()

  

If you didn’t know already, Sri Lankan food is all about layers of flavour that comes with a combination of fresh local produce, rich Spices and herbs, and of course staples such as Coconut Milk. Spicy and juicy, this chicken curry can be served at any occasion and is strictly for meat lovers alone.

A not so hard dish to prepare, the chicken curry is a feast for anyone who is hungry for Sri Lankan delights. From the roasting of spices to the splitter splatter of oil and the aroma of the Ginger and Garlic being infused together, the preparation itself will make your mouth water.

We Sri Lankans enjoy this curry with rice, String Hoppers, Roti and even bread.

Here’s a recipe that you can try.

Ingredients

The chicken marinade

• 1 Kg Chicken (medium) (washed, cleaned and cut into pieces)
• 2 Tablespoon Sri Lankan Curry Powder
• 2 1/2 Teaspoon Salt (Or according to your preference)
• 2 Tablespoon Chili Powder
• 1/2 Teaspoon Turmeric
• 1 Tablespoon Black Pepper
• 1 Tablespoon Vinegar (You can use tamarind as an option)
• 1 Teaspoon Coriander Powder

To cook

• 2 Tablespoon oil
• 1 Teaspoon Mustard seeds
• 1 Sprig Curry Leaves
• 4 Pandan Leaves (thin slices)
• 1/2 Cinnamon Stick
• 4 Cloves
• 4 Cardamom pods
• 1 Lemon Grass
• 1 Teaspoon Cumin
• 8 Cloves garlic (chopped)
• 1 onion (chopped)
• 1 Teaspoon Ginger (chopped)
• 1 green chillie
• 3 dried chillie
• 1 Tablespoon black(roasted) curry powder