All the flavour, none of the fuss. This easy chicken curry blends the aromats into a smooth silky base, ensuring a rich thick gravy that's ready in no time.
This curry can be made with bone-in or boneless chicken thigh meat. Using boneless meat, ensures a quick cook time, as the chicken marinades and cooks faster.
For the curry:
8 chicken thighs
1 medium onion
½ inch piece of ginger
4 cloves garlic
3 tomatoes
15 - 20 curry leaves
2 stalks lemongrass, bruised
1 small pandan leaf
¼ cup coconut milk
1 tsp lime juice or tamarind
½ tsp sugar
Salt, as needed
Spices:
2-inch piece of cinnamon
3 bruised cardamoms
3 cloves
2 tsp chili powder
1 tsp roasted Sri Lankan curry powder
1 tsp cumin powder
1/2 tsp black pepper
For the marinade:
2 tsp chili powder
1 tsp cumin
1 tsp roasted curry powder
1 tsp turmeric powder
1 tsp salt
1. Marinade chicken for at least an hour in the spices.
2. In a blender, puree onion, garlic, ginger, curry leaves, green chilies and tomato.
3. Heat a deep, heavy bottom pan or clay pot. Add coconut oil and sear chicken in batches on medium high heat. The meat needs to brown and caramelize, not stew or boil.
4. Remove seared meat from pot, and lightly fry lemongrass, pandan, cinnamon, cardamom and cloves.
5. Add aromat puree, the remaining spices, sugar and salt to taste. Mix well and cook for a few minutes. (Add less chilli powder for a milder curry)
6. Stir in seared chicken and resting juices, making sure the chicken is well coated in the puree and spices.
7. Add ¼ cup water, cover and simmer on medium low heat, until chicken is cooked through.
8. Once the chicken is cooked through, add coconut milk and cook on high heat for 2 minutes.
9. Then stir in lime juice, remove from heat and serve hot!
