This curry may not necessarily be familiar to everyone, but it’s definitely one to try. It’s a little less spicy than a Jaffna-style chicken curry, while retaining an element of heat from the inclusion of pepper in the spice mix. (Looking to make your own Sri Lankan curry powder? Click here!)
This curry – the kind you would usually find off the beaten track – is certainly a treat for the senses. Enjoy it mild or dial up the heat by adding more chilli powder while cooking.
However spicy you like it, it’s the kind of dish that feels like it has curative properties – warm, soothing and satisfying. Best served with rice and a simple vegetable poriyal, or with roti to mop up that beautiful gravy!
Ingredients
- 1kg whole chicken, cut into 12 pieces
- 2-3 tablespoons neutral oil
- 1 cinnamon stick
- 5 pieces pandan leaves (in 5cm lengths)
- 1 stalk curry leaves
- 14 Thai shallots, finely sliced
- 3 cloves garlic, pounded or grated
- 2 thumb-sized pieces ginger, pounded or grated
- 1 tbsp chilli powder
- 1 tsp turmeric powder
- 2.5 tbsp roasted Sri Lankan curry powder
- 2 cili padi, slit through the middle
- 1 large tomato, cut into small quarters
- half a lime
Method
- In a wok or clay pot, heat the oil on a low-medium flame. When the oil is at temperature, add the cinnamon, pandan leaves and curry leaves. Mix through for a few seconds, allowing them to release their fragrance.
- Add the shallots and cook on a low flame until soft and translucent. Add the ginger and garlic, then add the chilli powder, turmeric and tomato. Cook through for a few minutes or until the oil sizzles.
- Now add the chicken, curry powder and salt. Add water to just cover the chicken, then cover with a lid and cook on a low-medium flame for 35-45 minutes, stirring ever so often so the chicken doesn’t dry out and the dish retains some gravy.
- Finish with a final squeeze of lime, stir through, and serve. Enjoy piping hot!
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.