Your Cart is Empty
This dish is a mainstay of Sri Lankan cuisine, and the first curry I learned to make. Like any curry, its flavor is greatly enhanced when marinated for a few hours in the refrigerator and cooked slowly at a medium temperature. — From Rice & Curry: Sri Lankan Home Cooking by Skiz Fernando. Buy this book from Skiz's Original or Amazon.
Adapted from Rice And Curry, by S.H. Fernando, Jr. Copyright 2011 by S.H. Fernando, Jr. Reprinted with permission. Photo by Susan Now.
Place chicken in bowl with curry powder, ground chile, and vinegar. Mix well with hands and set aside for 30 minutes, or marinate the chicken overnight for optimum results.
In a large pot, heat oil over medium-high heat until it shimmers. Once hot, add onions, garlic, ginger, curry leaves, lemongrass, cardamom pods, cloves, and cinnamon. Fry, stirring frequently, until onions are golden brown.
Add chicken pieces one by one, stirring occasionally until chicken is browned. Add a little water to the bowl that contained chicken and slosh around to catch any remaining marinade and add to pot.
Stir in coconut milk and salt and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Stir in tomato paste and simmer for additional 15 minutes, then taste again for seasoning and serve.
