Srilankan Chicken Curry —

A spicy , aromatic Chicken Curry which is best made with chicken in bone —-

Please avoid it if you are not a spice lover — since it is really a hot one —-

After repeatedly cooking and having sweet (pithe , payesh , patishapta) for almost a week — since we Bengalis were celebrating Poush Sankranti — thought of making something really spicy — just to tickle our taste bud —-

There are many versions of this dish on internet — an d this time I made it my own way —

Curry paste: Most Important ingredient

1 sliced onion
4 big red chilli
4 pods of garlic
3 tsp of coriander seeds
2 tsp of cumin seeds
2 tsp of fenugreek seeds
1 tsp of black pepper
4 to 5 cardamom
2 stick of cinnamon
4 to 5 cloves
2 to 3 strands of javitri(optional)was totally my own whim to add javitri
7 to 8 curry leaves

Ingredients:

500 gm of chicken ( cut in medium size)
2 tsp of ginger garlic paste
2 tsp of turmeric powder
2 tsp of red chilli powder
salt to taste
2 tsp of lemon juice
3 tsp of tamarind pulp
2 tsp of sugar

Method:

Take a frying pan heat 2 tsp of oil, add in the curry paste ingredient , slightly roast them on the pan — keep it aside and allow it to cool — After a while make a paste out of it putting all the ingredients in a blender —

Marinade the chicken pieces with ginger garlic paste, salt and lemon juice for 2 to 3 hours —-

Heat some sunflower oil in a wok — add sliced onions — fry them till brown —

Add in the marinated chicken pieces , fry them on medium heat — mix in the curry paste with the chicken and saute it for 20 minutes , on low flame —

After 20 minutes add salt , red chilli powder, turmeric, tamarind pulp and sugar to taste , saute for another 10 minutes —