Entree: Sri Lanka – Sri Lankan Muslim Cuisine – Muslim Style Chicken Curry (Sri Lankan Muslim community–style chicken curry simmered in coconut milk and aromatic spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 2 large onions, about 10 oz (300 g), thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) grated ginger
- 2 tbsp (16 g) Sri Lankan roasted curry powder or Madras curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 cinnamon stick
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 1–2 fresh green chilies, slit lengthwise
- 8–10 fresh curry leaves
- 1 cup (240 ml) water or chicken stock
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (120 ml) thick coconut cream (or reserved thick milk from a can)
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar or jaggery, optional to balance acidity
- Fresh cilantro leaves for garnish

Instructions

1. Pat the chicken dry and season lightly with salt. Heat the oil in a large heavy-bottomed pot over medium heat. Add the chicken and brown on both sides for 4–5 minutes per side; remove and set aside.
2. In the same pot, add the sliced onions and sauté over medium heat until deep golden brown, about 12–15 minutes, stirring frequently to avoid burning.
3. Add the garlic, ginger, green chilies, curry leaves, cinnamon stick, cardamom and cloves. Cook 1–2 minutes until fragrant.
4. Stir in the roasted curry powder, turmeric and ground cumin and toast briefly for 30–60 seconds. Add the browned chicken back to the pot and toss to coat in the spiced onion mixture.
5. Pour in the water or stock and 1 cup (240 ml) of the coconut milk. Bring to a simmer, cover, and cook gently for 20–25 minutes until the chicken is nearly tender.
6. Uncover and stir in the remaining 1/2 cup (120 ml) coconut cream, tamarind paste and sugar if using. Simmer uncovered 5–10 more minutes until the sauce thickens slightly and the chicken is cooked through.
7. Taste and adjust salt, acidity with a little more tamarind or lime juice, and sweetness if needed. Remove whole spices (cinnamon stick, cardamom pods, cloves) if desired.
8. Garnish with fresh cilantro and serve hot with steamed rice, roti, or parotta.