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Delicious Tamil Sri Lanka Chicken Curry Recipe

Updated on August 20, 2014
Tamil Chicken Curry
Tamil Chicken Curry | Source

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5 stars from 3 ratings of Tamil Chicken Curry

This recipe was given to a friend by a Sri Lankan woman, and eventually found its way to me.

Ever since I first tried it, I haven't used any other recipe for chicken curry - it is so delicious.

If your friends like it as much as mine do, they will force you to make a pot of it for them every time you have a potluck to go to. You've been warned!


Cook Time

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 min
Yields: Serves six

Ingredients You'll Need

  • 6 Chicken breasts or thighs, fully cooked
  • 3 Onions, large
  • 4 cloves Garlic
  • 4 Green chilies, deseeded [can substitute 1 tsp chili powder if needed]
  • 1 can Coconut milk
  • 1 cup Chicken stock
  • 2 tablespoons Oil
  • 2 teaspoons Ginger, powdered
  • 2 tablespoons Turmeric, powdered
  • 1 teaspoon Cumin, powdered
  • 1 teaspoon Black pepper, powdered
  • 1/2 teaspoon Salt
  • 1 Lime
  • Cilantro, for garnish [optional]

Instructions

  1. Finely chop 2 onions, 2 chillies, and 2 garlic cloves
  2. Puree 1 onion, 2 garlic cloves and 2 chillies in blender
  3. Cut up chicken into bite-sized chunks
  4. Toast spices and salt in large frying pan, add 2 tbsp oil [I use sunflower or canola]
  5. Add the chopped vegetables, and cook for 5 minutes over medium heat
  6. Add chicken and fry for another 5 minutes, stirring regularly
  7. Add pureed ingredients – cook 5 mins medium heat
  8. Move contents of frying pan to large, covered pot
  9. Deglaze the frying pan with the chicken stock, and add it to the pot
  10. Add the coconut milk to the pot
  11. Cook down over medium heat for about an hour
  12. Add lime juice just before serving. Serve on a bed of rice. Garnish with cilantro if desired.

Assemble your ingredients

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Get together everything you'll need into one place. Chop about half of the onions and garlic and chilies as fine as you can, and throw the rest in the blender to puree.

Toast the salt and spices

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Throw the salt, pepper, cumin, turmeric, and ginger [and chili powder, if you're not using fresh chilies] in a frying pan, and stir it up over medium heat for a minute or two. Take care not to burn them. Add 2 tablespoons of oil.

Add the chopped vegetables

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Add the onions, garlic, and chilies that you've chopped up, and cook them for about 5 mins, stirring regularly

Add the chicken

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Add the chicken pieces, stir well, and cook another 5 minutes. Add the pureed ingredients for the blender, and cook for 5 more.

Put it all together

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Transfer everything from the frying pan to a large covered pot. Deglaze the frying pan with the chicken stock, and add that to the pot. Add the can of coconut milk. Stir it all together.

If you have a large covered pan that can go in the oven, you can bake it - otherwise cook it over medium heat for about an hour. You might need to stir a couple of times, but it doesn't demand too much attention.

Serve it up

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Add the juice of 1 lime after it has finished cooking. You can serve it as-is, in bowls, or over a bed of cooked rice.

If you like cilantro, you can garnish it with that [personally, I can't stand the stuff, but I'm told that it goes very well if this dish if you're one of those people who likes it].

Enjoy!

Comments

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    • Vacation Trip profile image

      Susan 3 years ago from India

      This recipe looks delicious and your step by step pics have made it very easy to follow. Thank you for sharing. Voted up.

    • billybuc profile image

      Bill Holland 3 years ago from Olympia, WA

      You seem to be well established here at HP and your hub looks nice....good job. You are light years ahead of where I was after six weeks.

    • KL Klein profile image
      Author

      Krissa Klein 2 years ago from California

      I must have missed replying to comments on here...better late than never, I suppose! I'm back on HubPages again.

      BillyBuc and VacationTrip, thank you both for the kind comments :)

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