Next up on my top Sri Lankan recipes is a real favourite of mine; Jetwing’s mouth-watering chicken curry. It’s surprisingly easy and works alongside any array of vegetable dishes, also perfectly lapped up with Pol Rotti.
I make sure to taste the dish along the way (once the chicken is cooked of course) and if I feel a little extra spice or flavour would enhance the taste on the day, will add a little more which is probably why my version of this tastes different every time. Although Sri Lankan curry is most authentically cooked on the bone, I understand that chickenbreast tends to be more appealing internationally.
3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice (optional)
1/4 cup curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil (sunflower oil is fine)
1 red onion, sliced
4 green chilli peppers
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger, crushed
1 (2 inch) cinnamon sticks, broken in half
3 cloves of garlic, minced
1/2 cup water
1 large tomato
3 tablespoons (dark) roasted curry powder
1/2 (14 ounce) can coconut milk
- Cut the chicken into small pieces.
- Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
- Heat the coconut oil in a wok or frying pan over medium heat.
- Cook the sliced onion, green chillies, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes.
- Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, Stir in the garlic and cook for an additional minute.
- Add the chicken mixture, water, and tomato.
- Stir and simmer until the chicken is cooked well, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
- Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat, coconut milk may curdle).
3. Although used more widely in Indian cuisine, a sprinkle of freshly chopped coriander on top can be nice for additional fragrance/flavour.
P.S If you live near London and love authentic Sri Lankan/ Indian cuisine, take a trip to Hounslow which is bursting with specialist Asian food stores and one specialist Sri Lankan. You can also buy fresh kottu rotti and short eats at a small Sri Lankan takeaway on the adjacent corner to Iceland where the small path leads to the car park.