Pan Asian: Chicken Curry (Sri Lanka)

I’m kicking off a new series of short “webisodes” called Pan Asian, in which I show you how simple it is to prepare quick, healthy, and delicious Asian meals at home.  As I pretty much live on Asian food, and cook everyday, I was inspired to share my recipes with you because no food this good can remain a secret for long.

In this installment, I go back to my roots and make chicken curry, the first Sri Lankan dish I ever learned to make. I got into cooking by necessity, really. As a college student living away from home for the first time, I began to miss my mother’s cooking. I used to go to my brother’s place (as he lived in the same town) and he would make chicken curry, so I actually learned this dish from him. But it was my mother’s recipe, of course, and still, to this day, no one can top my mother’s chicken curry.

My love of spicy, flavorful Sri Lankan food has inspired me to seek out other Asian cuisine, and to try to make it myself, and this new venue will allow me to share my kitchen adventures with other home cooks. Please feel free to leave some feedback or suggestions and I hope you enjoy it!

From:

Rice & Curry: Sri Lankan Home Cooking by S.H. Fernando Jr.

(www.blurb.com) copyright 2009

Chicken Curry (Kukul Mas)

A mainstay of Sri Lankan cuisine, this dish is the first one I learned to make. Like any curry, it’s flavor is greatly enhanced when marinated for a few hours in the refrigerator.

1 whole fryer (or parts), chopped

3 tbsp. roasted Sri Lankan curry powder

1-2 tsp. cayenne pepper

1 tsp. apple cider vinegar

2 tbsp. oil

1 large onion, chopped

4 cloves garlic, sliced

2” piece ginger, sliced

1 sprig curry leaves

2” stalk lemon grass

3 cardamoms

3 cloves

1” stick cinnamon

1 cup coconut milk

salt to taste

1-2 tsp. tomato paste

1.)            Wash and clean chicken, removing most fat.

2.)            Place chicken in bowl with curry powder, cayenne, and vinegar. Mix well with hands and set aside for 30 minutes. NOTE: marinate the chicken overnight for optimum results.

3.)            In a large pot, heat oil. Once hot, add onions, garlic, ginger, curry leaves, lemon grass, cardamoms, cloves, and cinnamon. Fry until onions are golden brown.

4.)            Add chicken pieces one by one, stirring occasionally until chicken is browned.

5.)            Add a little water to the bowl that contained chicken and slosh around to catch any remaining marinade and add to pot.

6.)            Stir in coconut milk and salt and bring to a boil.

7.)        Reduce heat, cover and simmer for about 20 minutes.

8.)        Stir in tomato paste and simmer for additional 10

minutes.

Makes 6 servings

This curry was made using my own home-made curry powder available at:

http://www.foodzie.com

http://www.foodoro.com

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