Homemade Sri Lankan Hot Chicken Curry recipe


400g chicken

1 small ginger
2 cloves garlic

1. 1tsp  roasted cummin powder
2.  1tsp roasted coriander powder
3. 1+1/2-3tsp chilli powder
4. 2 cloves
5. 2 cardamon
6. 1 cinnamon stick
7. 6 curry leaves
8. 1/4-1/2 tsp pepper powder

200-400 ml coconut milk
1/2 cup cold water
2-3 tsps oil (coconut / olive / vegetable)
1-2tsp salt

1/2 chopped red or green chilli and/or chilli powder

PREPARATION (~20-25mins):
* Wash and cut the chicken into small sizes, roughly around the same size (this helps everything cook evenly)
* In a medium-sized bowl, add all the spices to the chicken, mix and let it marinate for at least 10-15mins
* Mash or grind the cloves and cardamon and set aside

METHOD (~40mins):
In a pan, heat the oil on high, add the onions, garlic, ginger, curry leaves and cook until brown, about 2-3 minutes
With tongs, add chicken pieces, bit by bit, to the sizzling pan. Cook on high heat until brown, about 8 minutes
Add the mashed cardamon and cloves and water and cook on high for about 8 minutes, until half-way cooked
Add the coconut milk and cook on high heat until fully cooked, about 20 minutes
Garnish with chopped red/green chillies and/or sprinkle with chilli powder