This is an easy to prepare, flavourful and tasty chicken curry which is popular in Srilankan cuisine. It has thick delicious gravy and ideally prepared in clay pots. Black pepper is an important ingredient in their cuisine.
Ingredients
1. Chicken – 1 kg
2. Chilli powder – 2 Tbsp
3. Onion chopped – 1 big
4. Garlic – 1 pod
5. Ginger – 2 inch piece
6. Curry leaves
7. Tamarind pulp – 1-2 Tbsp
8. Turmeric – 1 tsp
9. Salt
10. Mustard seeds – ½ tsp
11. Coconut oil – 2 Tbsp
For the dry masala
1. Cinnamon – 1 inch piece
2. Coriander seeds – 1 Tbsp
3. Star anise -1
4. Peppercorn – 2 Tbsp
5. Fennel seeds – ½ tsp
6. Cumin seeds – 1tsp
7. Cloves – 6
8. Cardamom – 6
9. Maze – ¼ tsp
Preparation
1. In a pan dry roast the ingredients under dry masala on medium flame for 2-3 minutes till they are roasted and turned to golden brown colour. Cool and grind to a fine powder. Keep aside.
2. Heat the same pan of low flame and dry roast chilli powder to dark brown stirring continuously and transfer to another vessel.
3. Marinate the chicken with tamarind pulp, chilli powder, turmeric, dry masala powder and salt. Mix well and keep aside for at least 30 minutes.
4. Heat 2 Tbsp coconut oil in a pan; add crushed ginger garlic and sauté for few seconds. Add curry leaves and chopped onions. Sauté for 2-3 minutes until the onions turn golden brown.
5. Add the marinated chicken and mix well. Add 2 cups of water and mix well and cook covered for 15-20 minutes on medium flame. Stir in between.
6. Switch off the flame and keep covered for another 10-15 minutes.
7. Serve hot.
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