Sunday, July 10, 2011

How To Make Sri Lankan Roasted Curry Powder

INGREDIENTS:
6 tablespoons coriander seeds
3 tablespoons cumin seeds
2 tablespoons turmeric powder
1 teaspoon fennel seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns

Directions:
Heat the pan and first put coriander seeds and fry it till it starts to get golden brown. Then add rest of the ingredients and fly all in medium heat, till it is nice golden brown. (Do not burn it.)
Place in a grinder and grind to a fine powder.
You can store it for months in an airtight container.

NOTES:
If you can find dry turmeric, it´s the best.


Sri Lankan Style Chicken Curry

INGREDIENTS:
1kg chicken
4 teaspoons minced garlic
2 teaspoons minced ginger
salt & pepper
2 teaspoons Sri Lankan raw curry powder
1 teaspoon chilli powder
3 tablespoons vegetable oil
8 curry leaves
2 onions (sliced)
1 x 2.5cm cinnamon stick
4 cardamom pods (split)
1/4 teaspoon crushed clove
240ml coconut milk

DIRECTIONS: 
Cut the chicken into pieces, wash it & drain the water well. Now in a large bowl mix all the spices with chicken pieces (Chicken, salt, pepper, Sri Lankan curry powder, chilli powder, curry leaves, cinnamon stick, cardamom pods, cloves) make sure that chicken pieces coated well with spices. Now cover and leave it for at least 15-20mins. .
Once chicken is marinated, heat the oil in a large saucepan, add the ginger & garlic and fry for 1minute, then add onions and cook for 4-5 minutes until lightly browned and soft.
Add the chicken pieces and try to fry both sides (it will brings you a good taste, but some times water is coming from chicken). After you fry both sides add 250ml warm water, mix very well, then cover and cook on a low heat for 30- 45 minutes, stirring occasionally.
When water level is going down add the coconut milk, and stir the curry and bring to the boil then reduce the heat and cook for a further 15 minutes, taste for salt.



SERVING: 
With rice, bread or also you can have it with Tortilla too.


NOTE:
1. Make sure to put less spices in the beginning and taste the curry before you add the coconut milk, and if
    you want some more spicier you can add more.
2. Try to defrost the chicken well before you cook. If you deforest it well, you can fry the both sides nicely
    and water won’t come from the chicken.

0 comments:

Post a Comment