Sri Lankan cuisine and Curry recipes go hand in hand. Fish curry, vegetable curry, shrimp curry and of course chicken curry are some of the most characteristic dishes of the island. Like other meat curries, I prefer to prepare this dish withhomemade black curry powder (kalu kudu)andhomemade mixed chili powder (kalawam miris).

Chicken curry (kukulmas curry or කුකුල් මස් කරිය in Sinhala) can be enjoyed with all kinds of rice (my personal favorite: milk rice), bread, string hoppers, hoppers and pittu.

Ingredients:

2 lbs of chicken

3 tbs mixed chili powder (kalawam miris)

1 tbs homemade black curry powder (kalu kudu)

4 inches pandan leaves (rampe)

3 branches of curry leaves

6 garlic cloves

1 medium onion

2 cardamom cloves

3 tbs olive oil

1/4 cup of chicken broth

1/2 tsp lemon

salt to taste

Instructions:

1. Cut the chicken into pieces of about 3 inches each and wash.

2. Mix the chicken pieces with chili powder, salt, black curry powder, lemon and chicken broth , cover it and let it rest for 30 minutes.

3.  Peel and wash the onions, the garlic and the cardamom cloves, chop them into small pieces. Cut the pandan leaves into pieces of about 1 inch each.

4. Heat olive oil in a pot, fry the onion pieces for 2 minutes on medium fire.

5. Add garlic, pandan leaves, cardamom and curry leaves to the pot, stir it well and fry on medium fire until light brown.

6. Add the chicken pieces ot the pot, stir well and leave it for 3 minutes on low fire.

7. Add 1/4 cup of water, stir and simmer for 20 minutes on low fire, while adding more water if necessary.

Cooking Tip;

- For an even better taste, add 1/2 a cup of coconut milk during step 7, as soon as most of the water has dissipated.