Entree: Sri Lanka – Jaffna Tamil Cuisine – யாழ் கோழி கறி ➤ Yāzh kōḻi kaṟi (Spicy Jaffna-style chicken curry made with roasted spices and coconut milk)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g) total
- 3 tbsp (45 ml) vegetable oil or coconut oil
- 1 tsp (5 g) mustard seeds
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 8 cloves garlic, minced (about 40 g)
- 2 tbsp (30 g) fresh ginger, minced
- 2 tbsp (14 g) roasted Jaffna curry powder (see optional homemade blend below) 
- 1 tsp (5 g) turmeric powder
- 1–2 tsp (5–10 g) red chili powder or crushed dried chilies, adjust to taste
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water
- 1 cup (240 ml) coconut milk (thick)
- 1 cup (240 ml) water or chicken stock
- 8–10 fresh curry leaves
- 1 pandan leaf, tied (optional)
- 1 tbsp (15 ml) lime juice, to finish
- 1 tbsp (9 g) toasted curry leaves or chopped cilantro for garnish (optional)
- Optional homemade roasted spice mix ingredients:
  - 2 tbsp (12 g) coriander seeds
  - 1 tbsp (6 g) cumin seeds
  - 1 tbsp (6 g) fennel seeds
  - 1 tsp (2 g) black peppercorns
  - 3–4 dried red chilies

Instructions

1. If making homemade curry powder: dry-roast coriander, cumin, fennel, black pepper, and dried chilies in a skillet over medium heat until fragrant and beginning to color, 2–3 minutes; cool and grind to a coarse powder. Use 2 tbsp (14 g) of the resulting mix.
2. Heat oil in a heavy pot over medium heat. Add mustard seeds and cook until they pop, then add sliced onion and sauté until deep golden brown, about 10–12 minutes.
3. Add garlic, ginger, and curry leaves; sauté 1–2 minutes until very fragrant. Add turmeric and red chili powder and stir to bloom the spices.
4. Add the chicken pieces and sear for 3–4 minutes per side to color. Sprinkle in the roasted Jaffna curry powder and salt, stirring to coat chicken evenly.
5. Pour in tamarind water and 1 cup (240 ml) water or stock. Add pandan leaf if using. Bring to a simmer, cover, and cook gently for 20–25 minutes until chicken is nearly tender.
6. Stir in coconut milk and continue simmering uncovered for another 8–10 minutes to thicken and meld flavors. Adjust seasoning with salt and a squeeze of lime juice.
7. Finish and serve: Remove pandan leaf, check heat and acidity, garnish with toasted curry leaves or cilantro if desired, and serve hot with steamed rice, idiyappam, or freshly baked roti.