Tuesday, February 7, 2012

Chicken Curry- Sri Lankan- My Mother's Version

When it comes to cooking chicken curry, I will never win over my mother's version. She's got almost 60 years of cooking curry under her belt.  My mother and I had a cooking day recently and I wanted to document her chicken curry so my husband (who loves it so much) can have it at our house not just at her house.  She had such a hard time with measuring ingredients because she is a intuitive cook.  It's always add some of this and some of that... so when I pulled out the measuring spoons it was a long drawn out process for her. I actually made the curry as she sat patiently on a stool directing me.  Now this is a pretty spicy dish, of course you can tone down the red chili powder in the dish to your taste.  We like it spicy and even my small children loved this curry. We ate it with rice the first day and the leftovers were eaten with crusty toasted bread.  Everyone loved it so much, I better start making it again.

Ingredients:
3lb of bone-in, skinless chicken.  You can use any part of the chicken you want, I used the breast
1 small onion chopped
1-2 green chilies chopped
4-6 green cardamoms
4-6 cloves
10-12 curry leaves (optional)
1 stalk of lemon grass cut and bruised(optional)
small handful of pandan leaves/rampe (optional)
1 (1inch) cinnamon stick
1 tsp of fennugreek seeds
2-3 cups of water (more if needed)
1 cup of milk

Chicken Marinade:
1 Tbs of minced fresh ginger
1 Tbs of minced fresh garlic
1 tsp of turmeric
1-2 Tbs of red chili powder (to taste)
1 (8oz) can of tomato sauce
1-2 Tbs of curry powder (to taste)
Salt and pepper

Directions:
Cut your chicken into pieces. I cut 3 large chicken breast into 2-3 inch chunks. You can leave thighs and legs as they are.  Then mix with the marinade.  I added only 1 Tbs of the chili powder and 1Tbs of the curry powder into the marinade to start. You can marinate for 20-30 minutes on the counter or if you would like to keep it longer in the fridge for up to 4 hours.
Heat 2 Tbs of canola oil in a large pot. Add your onion, green chilies, curry leaves, lemongrass, pandan leaves, cloves, cardamoms, cinnamon stick and fennugreek seeds and saute for 2-3 minutes. Then add your marinated chicken into the pan and fry for another 3-5 minutes.

Then add your water and simmer on high until the chicken is cooked. Taste for seasoning.  I added an additional 1Tbs of chili powder, 1Tbs of curry powder and some more salt.   Finally add your milk and simmer for a few more minutes then your done.   Chicken curry can be eaten with rice, roti, chapathi, naan, bread.  Enjoy.


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33 comments:

  1. I love chicken curry but never make it at home, this sounds like a wonderful version, Ramona!

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  2. we got whole chickens in the freezer, and i've been looking for some good ideas on what to do w/ them - this looks just like it, we ADORE spicy!

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  3. This sounds YUMMY..Bookmarked..

    Aarthi
    http://www.yummytummyaarthi.com/

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  4. Chicken curry is one of my favorite dishes and I like it spicy. Your mom's version looks so delectable. makes me want to bring out my rotis and dip into the curry. Drooling...

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  5. I HAVE to try this immediately. Wow.

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  6. wow....awesome.....ofcourse it willbe.....the advisor is a cooking expert....who can win that.....however we make we will not get the taste what our mother makes with her hand.....

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  7. This curry sure looks good! I totally understand your mom on the mesuring thing. I'm also much of a pinch of this or a pinch of that....

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  8. I love family recipes! Your mother's curry looks wonderful, Ramona. Thank you for sharing!

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  9. This looks sooo good! It's been added to my list of things to make! Great post ;)

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  10. Oooh, my mouth is watering, Ramona! What a great treat - your mom must have been a wonderful cook! Perfect.

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  11. Ramona, I'm drooling already LOL...

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  12. Nothing like a good old fashioned curry dish and this one looks amazing!

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  13. Looks so good! It gives me hope that my daughter and I will still have cooking days together in the years to come.

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  14. Chicken curry is one of our favorite dishes here. I'll definitely have to try your mothers recipe!

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  15. I know, there are dishes I can't compete with my mother on either, particularly the classic Alsatian cooking. This curry looks fantastic--and healthy!

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  16. These are the treasures that pass through generations and what a great curry this looks!I love spicy curries from all over the world and will definitely be trying this albeit without the pandan leaves!New to your blog and loving your recipes!Happy to be following you :)

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  17. I am going to try making this sauce with my curry leaves, it looks delicious, I love those chopped chiles too. Glad that the panda leaves are optional. I doubt that I will be able to find those but I do have curry leaves.

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  18. Oh Ramona! Now we know where you got your fabulous cooking genes! This looks wonderful! You, admittedly are an intuitive cook as well! And that's something I am not! I wish I could just know when to add a little of this or a little of that! Thanks goodness I have friends like you who are willing to take the time to measure this out for the rest of us! And thank your mom as well. I bet that was a fun day together....and the end result is just scrumptious! : )

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  19. My mom (and me for that matter) cook the same way, some of this, some of that. But it sounds like a nice time to recreate your mother's recipe. My daughter LOVES spicy too, so I would make it just as is!

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  20. Love the use of lemon grass in the curry. definitely must give this a try.. :)

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  21. wow looks great! I will cook this one with potato curry today... so happy found your blog..

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  22. Hi Ramona do you add coconut milk or cows milk? Thanks for a great recipe :-)

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    1. Hi Vikki, you can add either. My mother usually uses cow's milk. :)

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  23. I cooked this for dinner. Though I used 10 drumsticks and used coconut milk instead of the milk milk and it turned out beautifully. The house is now smelling of fragrant curry spices. Thank your mum for me Ramona!

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  24. hello...i just saw this recipe n would like to make it...but we don't get any lemon grass in the place where i stay...can u pls tell me wht can i substitued it...and also whenever i have put milk in curries it got curdled...pls tell me wht to do...plsss help...thank u... :-)

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    1. oh n pls can u tell me how to make tomato sauce as we don't get any can tomato sauce either...thank u...

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  25. You can omit the lemongrass if you do not have access to it. If you milk is do not over-boil your curry once the milk is put into it... simmer it and stir. I have never had my curry curdle on me... do not add too much lime or lemon to your curry. In regards to tomato sauce... you can just add 2 fresh tomatoes.

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    1. thank u so much for ur reply...just have one more question...when i pour the milk should it be room temperature or chilled or warm milk...thank u ... :-)

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    2. We usually poor the milk straight out of the fridge... so it's cold. I have also used canned coconut at room temperature.

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  26. I was searching for some non-veg Sri Lankan dish. It's great to find over here.
    Especially great for sharing curry recipe.

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