Ultimate Sri Lankan Chicken Curry Recipe

Method

Recipe Instructions

1. Prepare the bone-in chicken by cutting it into smaller pieces. Each piece should be fairly small but not bite-sized. A regular chicken thigh should be cut in half and larger pieces should be cut into thirds. A chicken breast should be cut into 3 pieces or more. Keep in mind, the larger the chicken piece, the longer it will take to cook through, so aim to keep the pieces fairly uniform in size.
2. Add coconut oil into a large saucepan and heat the oil over medium heat. Once hot, add chopped onions and cook until they start to soften.
3. Introduce minced garlic and grated ginger to the softened onions, and sauté until the garlic begins to soften. Be vigilant to ensure it doesn't burn.
4. Mix in curry powder, chili powder or cayenne pepper, paprika, cinnamon, and curry leaves. Stir the mixture and cook for a few minutes until the spices emit a fragrant aroma.
5. Add the chicken, sliced serrano peppers or green chili peppers, salt (to taste), chopped roma tomatoes, and sugar. Stir everything together to coat the chicken well and cook for 10 minutes without the lid, over medium-high heat. Stir frequently to prevent the chicken or spices from burning.
6. Pour in coconut milk, water, and lime juice or vinegar, then bring the curry to a boil. Adjust the amount of liquid according to your preference for gravy thickness.
7. Reduce the heat and let the curry simmer covered for about 20 minutes, stirring occasionally. If you wish to reduce the liquid content in the curry, leave the lid off.
8. The chicken should be thoroughly cooked at this stage, depending on the size of the pieces and the heat of your stove.
9. Taste the curry and adjust the seasoning with additional salt if required. You may also add the rest of the sugar, more salt, or vinegar to tailor it to your palate. Remember, curries are quite versatile and can be tweaked to your liking!
10. If the chicken curry gravy is too thin, or if you have too much of it, uncover and let the curry simmer for an additional 10 minutes or more. This step is optional and allows the water to evaporate, thickening the gravy. If you prefer more gravy, you can add more water or coconut milk, but be sure to adjust the seasoning accordingly.
11. Turn off the heat and let the chicken cool down slightly before serving. This dish pairs well with rice or roti.
12. For the best flavor experience, store the chicken curry in the refrigerator overnight and enjoy it the next day. (It truly tastes even better the next day!)