ChickenCurryNon-Vegetarian

Spicy Chicken Curry (with Gravy ) Recipe

Typical Sri Lankan Chicken Curry

Ingredients: Serves 4

  • 2 kg chicken, cut into small pieces
  • 4 tablespoons ghee
  • 2 teaspoon chilli powder
  • 2 teaspoon fenugreek seeds
  • 12 curry leaves
  • 3 large onions
  • 6-7 cloves garlic
  • 3 teaspoons grated ginger
  • 2 teaspoon turmeric powder
  • 1 tablespoon cilantro powder
  • 2 teaspoon cumin powder
  • 2 teaspoon fennel powder
  • 3 teaspoons paprika
  • some Salt to taste
  • 3 tablespoons vinegar
  • 3 tomatoes cut into small pieces
  • 7 cardamom pods
  • 2 stick cinnamon
  • 2 stalk lemongrass
  • 2 cup thick coconut milk
  • 3 slices of lemon

Method :

Warmth up a skillet with the ghee and fry the fenugreek and curry leaves until they are earthy coloured. Include garlic, ginger, onions and fry delicately until onions are delicate and brilliant. Include the bean stew, cilantro, turmeric, cumin, paprika, fennel, vinegar, and salt to taste. Mix well.

Include the chicken pieces and mix over medium warmth until the chicken is all around covered with the spices. Add entire flavours, lemongrass, tomatoes and cook, spread with a top over low warmth for around 40 minutes. Include the thick coconut milk and progressively salt is vital. Crush some lemon juice.

In the wake of including the thick coconut milk, don’t cover with a top. Present with steamed white rice and different backups to make an extraordinary feast.

 

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