ගමේ රසට මිරිසට චිකන් කරි හදමු | Sri Lankan Traditional Chicken Curry Recipe
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Hello Everyone, Today we are making a Sri Lankan Chicken Curry Recipe.
Ingredients - Chicken (කුකුල් මස්1kg)
Water (වතුර කෝප්ප 2)
Pandan leaves (රම්පෙ)
Garlic (සුදුළුණු බික් 5)
Onion (ලූනු ගෙඩි 2 -4)
Ginger (ඉගුරු කෑල්ලක්)
Cinnamon (කුරුදු)
Cumin (සූදුරු මේස හැන්දක්)
Tamarind (සියබලා)
Lemongrass (සේර කැබැල්ලක්)
Curry leaves (කරපිංචා)
Cardamom (කරදමුංගු)
Cloves (කරාබුනැට්)
Black Pepper Powder (ගම්මිරිස් කුඩු මේස හැන්දක්)
Chili powder (මිරිස් කුඩු මේස හැන්දි 2ක් )
Turmeric powder (කහ කුඩු තේ හැන්දි භාගයක්)
Curry Powder (තුනපහ මේස හැන්දක් )
Roasted Curry Powder(බැදපු තුනපහ මේස හැන්දක්)
Salt (ලුණු රස අනුව)
Coconut oil (පොල්තෙල්)
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Sri Lankan Black Chicken Curry | Spicy Chicken Curry | Sri Lankan Delicacy | Chicken Recipe By Varun
Sri Lankan Black Chicken Curry | How To Make Sri Lankan Black Chicken Curry | Chicken Kalupol Curry | Spicy Chicken Curry | Sri Lankan Chicken Curry | Sri Lankan Cuisine | How To Make Chicken Curry | Dark Chicken Curry | Chicken Curry Sri Lankan Style | Easy Chicken Curry | Chicken Gravy | Chicken Masala | Non Veg Recipe | Dinner Recipes | Chicken Curry Recipe | Chicken Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.
Introduction
Sri Lankan Black Chicken Curry is one of the most popular Sri Lankan curries. It's spicy and so flavourful. Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious pepper chicken curry with coconut milk. The fresh ground pepper gives this dish a unique flavour. Black pepper is known for its health benefits, especially when it comes to digestion and antibacterial quality. If you are serving a Sri Lankan menu for lunch, you can definitely make this coconut milk-based curry. It can be served with parathas, roti, chapati, or rice. Do try this delicious chicken curry recipe today and let us know how you like it.
Chef's Trivia
Marinating the Chicken
1 kg Chicken
2 tbsp Oil
Salt (as required)
1 tbsp Ginger-Garlic Paste
2 tbsp Dark Soy Sauce
Cooking The Curry
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1-inch Cinnamon Stick
3 Cloves
5 Green Cardamom Pods (crushed)
10-12 Curry Leaves
1 cup Onion (sliced)
3 Green Chillies
2 Bay Leaves
1 tbsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Coriander Seed Powder
2 tbsp Black Pepper (finely ground)
1 & 1/2 cup Coconut Milk
2 Banana Peppers (chopped)
1 Tomato (quartered)
#SriLankanBlackChickenCurry #CurryRecipe #GetCurried #TheBombayChef #VarunInamdar
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Host: Varun Inamdar
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About Sri Lankan Cuisine
Sri Lankan food offers a vivid array of flavor combinations: sweet caramelized onion relishes, bitter melon, spicy scraped coconut, and the burn of curry tamed by mild rice, and palm sugar sweetened desserts. Samosas and dhal (lentil curry) look familiar, but upon closer inspection, these, too, have a definitively Sri Lankan spin: these thinner curries tend to be more heavily spiced than many Indian versions, and the cuisine is more inclusive of non-native ingredients, brought by international trade moving through the island. Foods that seemed to be known territory find exciting new applications in Sri Lanka, where noodles come in pancake form and pancakes serve as both bowl and base of the feast.
Sri Lankan food is not for the timid eater: the fiery curries, sweet caramelized onion in seeni sambal (onion relish), and sour lime pickle are all dominant, powerful flavors that startle awake senses dulled by the thick, hot island air. Rice is an ever-present antidote to these big flavors. A meal in Sri Lanka is called rice and curry—a term that's almost synonymous with food in general. There's rice, of course, and usually a curry with a thin broth and large chunks of the featured protein (beef, pork, fish, goat, and on from there), plus an assortment of side dishes—anywhere from four to nine or ten, depending on the time and place. For a quicker bite, there are short eats, a Sri Lankan term essentially denoting snacks—often a coconut roti with hot sauce, a newspaper cone of fried spiced chickpeas, or maybe a samosa.
75% of Sri Lankans are Sinhalese (mostly Buddhist), and the food generally described as Sri Lankan is their food. Tamils (mostly Hindus), especially those in the north, use slightly different spices and other ingredients in their curries, but the format of the dishes is similar to food found on the rest of the island. Many Westerners' only reference to Tamil culture is the Tamil Tigers, a group of militant separatists from the north.
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Spicy Sri Lankan Chicken Curry | Homestyle - perfect for Kothu Roti | Kravings
This Sri Lankan curry is spicy and intense and is perfect used on it's own but I also like to use it in a Kothu roti. In this recipe, chicken is sautéed with onions chilies, curry leaves, ginger & garlic and spices and submerged in pureed tomato.
To make Godamba roti click here -
To make the Spicy Sri Lankan Chicken Curry click here -
To make the Chicken Kothu Roti -
Here are the ingredients and steps to make this recipe!
Sri Lankan Spicy Chicken Curry
1.5 cups diced Onions
1 - 2 tbsps sliced green Chillies
1/2 cup Curry leaves
2 lbs boneless Chicken
2 tbsps Ginger & Garlic paste
2 tbsps Tomato paste
4 tbsps roasted Sri Lankan curry powder
1 tsp Chilli powder
2 cups blanched & pureed Tomatoes
1 cup Water
Salt to taste
Heat some oil and saute the onions followed by the green chilli and the curry leaves
Add the chicken, salt to taste followed by the ginger & garlic paste and tomato paste
Add the spices and mix well to coat the chicken - leave this for a few minutes without stirring so the masala can coat the chicken
Stir the chicken as it continues to cook
Add the blanched tomatoes and the water and stir again and cook this for 5 - 7 mins or until the chicken is cooked
Note that the cooking time will increase for bone in chicken
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Sri Lankan Chicken Curry I Spicy Chicken Curry I Chicken Recipes
If you're looking for the BEST chicken curry recipe, then this authentic Sri Lankan Chicken Curry recipe will tick all the boxes!
Ingredients
Oil
Garlic - 6 Cloves
Green Chillies - 2
Onion - 15 Shallots
Tomatoes - 2
Curry Leaves
Pandan Leaves
Chicken - 600 g
Salt to taste
Turmeric Powder - 1/4 tsp
Chilli Powder - 3 tsp
Masala Powder - 1 tsp
Roasted Cumin Seed Powder - 3 tsp
Water - 1 Cup
Coconut Milk - 1/2 Cup
Tips
You could squeeze in some lemon juice at last
Cover with the lid and let it rest for 10 minutes before serving!
Serve and enjoy!
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