Dish History:

Sri Lankan Chicken Curry is a beloved and iconic dish in Sri Lankan cuisine. Known for its rich and aromatic flavors, this dish reflects the diverse cultural influences that have shaped Sri Lankan cuisine over the centuries. Sri Lanka's history includes Indian, Portuguese, Dutch, and British influences, which have all left their mark on the country's culinary traditions.

The use of aromatic spices, coconut milk, and fiery chili peppers are hallmarks of Sri Lankan cuisine. Chicken curry is a staple in most households, and variations of this dish can be found throughout the island. The balance of heat, creaminess, and a medley of spices makes Sri Lankan Chicken Curry a delightful and mouthwatering culinary experience.

Ingredients:

• 1 kg chicken pieces, skinless and bone-in
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, sliced
• 2-3 sprigs of curry leaves
• 2-3 cinnamon sticks
• 4-5 cardamom pods
• 4-5 cloves
• 1-2 teaspoons black mustard seeds
• 1-2 teaspoons fenugreek seeds
• 2-3 tablespoons vegetable oil
• 2 cups thick coconut milk
• 1 cup thin coconut milk
• 2 tablespoons red chili powder (adjust to your spice preference)
• 1 tablespoon turmeric powder
• Salt to taste

Instructions:

1. Marinate the Chicken:

• In a large bowl, mix the chicken pieces with half of the minced garlic, half of the minced ginger, half of the turmeric powder, and a pinch of salt. Let it marinate for at least 30 minutes.
  
  
  
  

2. Prepare the Spice Mix:

• In a small bowl, combine the remaining turmeric powder, red chili powder, and a little water to make a thick spice paste.

3. Cook the Curry:

• In a large, deep pan, heat the vegetable oil over medium heat.
• Add the mustard seeds, fenugreek seeds, and let them sizzle.
• Add the onions and sauté until they become soft and translucent.
• Add the remaining garlic, ginger, green chilies, and curry leaves. Sauté for a few more minutes until fragrant.
• Add the spice mix and continue to cook for a few minutes, stirring constantly.

4. Add Chicken and Coconut Milk:

• Add the marinated chicken pieces to the pan and cook for about 5-7 minutes until they start to brown.
• Pour in the thin coconut milk and bring the mixture to a gentle simmer.
• Cover and cook for about 20-25 minutes, or until the chicken is tender.

5. Finish the Curry:

• Once the chicken is cooked through, add the thick coconut milk and gently simmer for an additional 5-7 minutes.
• Season with salt to taste.

6. Serve:

• Sri Lankan Chicken Curry is traditionally served with steamed rice or hoppers, a type of Sri Lankan pancake. Garnish with fresh curry leaves, if desired.

This rich and flavorful Sri Lankan Chicken Curry is a reflection of the island's vibrant culinary history. Enjoy the harmony of spices and the creaminess of coconut milk in this delightful dish, which showcases the diverse influences that have shaped Sri Lankan cuisine.