Sri Lankan Chicken Curry
Lidia Bastianich samples Indian food and learns about Hindu wedding traditions when she attends a Punjabi and Sri Lankan wedding in Lidia Celebrates America: Weddings: Something Borrowed, Something New.
Prep time: 45 Minutes
Cook time: 30 Minutes
Total time: 1 Hour, 15 Minutes
- 3 pounds chicken pieces
- 3 tablespoons lemon juice
- 6 cloves garlic & 1 inch ginger root, crushed together
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1 tablespoon Sri Lankan curry powder
- ½ tablespoon cayenne pepper
- 4 cardamoms
- 2 cloves
- 8 curry leaves
- 1 inch cinnamon stick
- 1 medium onion, sliced
- 3 tablespoons vegetable oil
- ½ can tomato paste or tomato sauce
- 1 cup chicken stock or water
- 1 cup thick coconut milk or fresh milk
- ½ teaspoon turmeric powder
- 1 piece of lemon grass (optional)
- Wash chicken pieces and drain thoroughly.
- Combine lemon juice, turmeric powder, crushed garlic and ginger, salt, black pepper, curry powder, and cayenne pepper.
- Coat the chicken pieces well with the spices and set aside for about 30 minutes.
- Heat the oil in a saucepan and fry curry leaves for a minute or so.
- Add onions and fry until soft.
- Add the chicken pieces and stir until chicken colors.
- Add cinnamon, lemon grass, cardamom, and cloves and stir until well mixed.
- Add tomato paste (or tomato sauce) and stir until all pieces are well coated.
- Add chicken stock or water & stir. Cover with a lid and allow the chicken to cook on slow heat for 20 to 30 minutes.
- Add the thick coconut milk and bring to a simmer, leaving uncovered. If the curry is too dry, add a little more stock. Salt to taste.