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S. H. Fernando Jr.'s Sri Lankan Chicken Curry
[Photograph: Susan Now]
Chicken Curry or Kukul Mas was the first recipe that S.H. Fernando Jr., author of Rice & Curry added to his Sri Lankan recipe repertoire. It's a wonderfully creamy curry that begins by assembling a Roasted Curry Powder that lends all the rich, deeply spiced flavors to the curry.
The curry powder is a kitchen sink mix of all sorts of South Asian spices, each toasted individually, and whizzed together at the end, making for a uniquely warm blend that complements all matter of fiery chiles. But if grinding your own curry seems too daunting of an undertaking, it's worth noting that Fernando hand-blends his own curries that can be ordered right here.
Once you've got your curry, store-bought or homemade (no judgement here), you sprinkle it on the chicken along with a healthy dose of cayenne and a splash of apple cider vinegar. Here's where you have a little wiggle room. If you're pressed for time, simply let it marinate for a least half and hour and proceed, but if you have luxury of time, let it really soak in overnight.
What Worked: Fernando's Roasted Curry powder brings a level of savory depth to this ultra creamy, lightly spicy chicken curry.
What Didn't: The longer you can allow the chicken to marinate, the better. Giving the chicken a chance to really take in that roasted curry powder and cayenne is what this recipe is all about.
Suggested Tweaks: If you're worried about chicken breasts drying out, you can always swap in juicier dark meat thighs.
Reprinted with permission from Rice & Curry by S.H. Fernando Jr.. Copyright © 2011. Published by Hippocrene Books. Available wherever books are sold. All rights reserved.
About This Recipe
| Yield: | makes 6 servings |
| Active time: | 1 hour |
| Total time: | 1 hour |
| This recipe appears in: | S. H. Fernando Jr.'s Sri Lankan Chicken Curry |
Ingredients
- 1 whole fryer chicken, cut into parts
- 3 tablespoons Roasted Curry Powder (recipe follows)
- 1 to 2 teaspoon cayenne pepper powder
- 1 teaspoon apple cider vinegar
- 2 tablespoons oil
- 1 large onion, chopped
- 4 cloves garlic, sliced
- 2-inch (5-cm) piece ginger, chopped
- 1 sprig curry leaves
- 2-inch (5-cm) stalk lemongrass
- 3 cardamom pods
- 3 cloves
- 1-inch (2.5-cm) cinnamon stick
- 1 cup (250 ml) coconut milk
- Salt to taste
- 1 tablespoon tomato paste
- Roasted Curry Powder:
- 1 tablespoon uncooked rice
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2-inch (5-cm) cinnamon stick
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon black peppercorns
- 1 teaspoon black mustard seeds
- 1 teaspoon turmeric powder
- 5 cardamom pods, shelled
- 5 cloves
- 2-inch (5-cm) piece pandanus (optional)
- 2 sprigs curry leaves
Procedures
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1
For the Roasted Curry Powder: Toast each ingredient separately in a saucepan over medium heat, stirring often, until fragrant and browned. Remove from heat, cool, and grind together in a coffee grinder. Store in a glass jar in the fridge.
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2
For the Chicken Curry: Wash and clean chicken, removing most fat and split the thighs, breasts and legs.
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3
Place chicken in bowl with curry powder, cayenne powder, and vinegar. Mix well with hands and set aside for at least 30 minutes.
Note: Marinate the chicken overnight for optimum results.
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4
In a large pot, heat oil. Once hot, add onions, garlic, ginger, curry leaves, lemongrass, cardamom pods, cloves, and cinnamon stick. Fry until onions are golden brown.
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5
Add chicken pieces one by one, stirring occasionally until chicken is browned.
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6
Add a little water to the bowl that contained the chicken and slosh around to catch any remaining marinade and add to pot. Cover and cook on medium heat for 20 minutes.
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7
Stir in coconut milk and some salt and bring to a boil. Reduce heat, cover and simmer for an additional 15 minutes.
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8
Stir in tomato paste and simmer for additional 2 minutes.