Authentic Chicken Curry
Main ingredient: Crysbro Fresh Skinless Whole Chicken (Curry Cut / Drumsticks & Thighs)
Ingredients
For the Flavorful Marinate
- 800g Crysbro Fresh Skinless Chicken
- 1½ tbsp Sri Lankan Roasted Curry Powder (Kalu Kuru)
- 1 tbsp Sri Lankan Chili Powder (adjust for desired heat)
- 1 tsp Unroasted Curry Powder
- 1 tsp Crushed Black Pepper
- 1 tsp Turmeric Powder
- 1 tbsp Tamarind paste (or 1 tbsp Lime Juice)
- 1 tsp Salt
For the Aromatic Curry Base
- 2 tbsp Coconut Oil or Vegetable Oil
- 1 Large Yellow Onion, finely sliced
- 1 tbsp Ginger-Garlic Paste (freshly crushed)
- 2-3 Green Chilies, slit
- 1 sprig Fresh Curry Leaves (Karapincha)
- 2 inch piece Pandan Leaf (Rampe)
- 1 small Cinnamon Stick
- 2-3 Green Cardamom Pods & 2 Cloves (slightly crushed)
- 1 Medium Tomato, chopped
- 1 cup Thin Coconut Milk
- ½ cup Thick Coconut Milk (First extract)
Instructions
Marinate the Fresh Crysbro Chicken15 minutes
In a bowl, combine the Crysbro fresh chicken curry cut with the roasted curry powder, chili powder, unroasted curry powder, black pepper, turmeric, tamarind paste, and salt. Mix thoroughly to coat each piece. Set aside for 15–20 minutes so the dark, roasted Sri Lankan spices seep deep into the meat.
Temper the Aromatics (Sera Kirima)5 minutes
Heat coconut oil in a clay pot (or deep heavy pan) over medium heat. Add the cinnamon stick, cardamom, cloves, sliced onions, green chilies, rampe (pandan leaf), and curry leaves. Sauté for 3–4 minutes until the onions turn golden brown and the kitchen is filled with rich aromatics.
Add Ginger-Garlic & Tomatoes2 minutes
Stir in the ginger-garlic paste and chopped tomatoes. Cook for another 1–2 minutes until the tomatoes soften and blend into the aromatic oil base.
Sear & Simmer the Chicken10 minutes
Add the marinated Crysbro chicken pieces into the pot. Stir well to coat the chicken in the tempered spices. Cover and cook on medium-high heat for 8–10 minutes, letting the chicken release its natural juices and sear in the gravy.
Simmer in Coconut Milk12-15 minutes
Pour in the thin coconut milk, bring to a gentle boil, then lower the heat and simmer covered for 10–12 minutes until the chicken is tender and cooked through. Finally, stir in the thick coconut milk, lower the heat, and simmer uncovered for 2–3 minutes until the gravy turns rich, dark, and thick. Adjust salt to taste and serve!
