Freezing- once cool can be frozen for 1 week, you can freeze longer, if you stop the cooking process where you add coconut milk as per the recipe instructions, only adding the coconut milk once you take it out of the freezer, let it reach room temperature and add coconut milk. 2 Green chillies sliced Reheating- cover with a microwave lid, add 1/4 cup water and microwave for 3-4 minutes. ","image":["https:\/\/www.islandsmile.org\/wp-content\/uploads\/2015\/06\/IMG_2683-2-1-480x480.jpg","https:\/\/www.islandsmile.org\/wp-content\/uploads\/2015\/06\/IMG_2683-2-1-480x360.jpg","https:\/\/www.islandsmile.org\/wp-content\/uploads\/2015\/06\/IMG_2683-2-1-480x270.jpg","https:\/\/www.islandsmile.org\/wp-content\/uploads\/2015\/06\/IMG_2683-2-1.jpg"],"recipeCategory":"Sri Lankan","recipeCuisine":"Sri Lankan","prepTime":"PT15M","cookTime":"PT45M","performTime":"PT55M","totalTime":"PT1H10M","recipeIngredient":["700g of chicken parts(you can use boneless or chicken breasts as well)","1\/4 cup of Tamarind juice(soak 1 tablespoon of tamarind in half a cup of water for 5 minutes, squeeze the seeds and pulp out to collect the tamarind juice)","1 tablespoon of Chilli Powder","1\/2 teaspoon Turmeric","1 tablespoon Cumin powder","2 tablespoon Coriander Powder","5 tablespoons of oil ","A sprig of curry leaves","2-inch pandan leaf","1 inch Cinnamon","5 Cardamom pods, slightly bruised","4 pods of Garlic minced(1 tablespoon)","2 tablespoon of ground Ginger","2 large onions, finely sliced","2 medium-sized tomatoes finely sliced","2 Green chillies sliced","1 cup thick Coconut milk","Salt to season","1\/2 cup of water"],"recipeInstructions":"INGREDIENTS YOU WILLNEED TO MAKE THECHICKEN CURRY.\n\nHave all the ingredients ready.\n\n\n\nThe chicken parts– to have the real authentic flavors and consistency, I would recommend using different parts of the chicken or a whole chicken cut into pieces failing which you can use chicken breast or a combination of parts.\n\n\n\nYou might find my post on how to cut up a whole chicken if you've never done it before.\n\n\n\nPandan leaves and curry leaves-if you are unable to find curry leaves and pandan leaves, check out the Asian stores near you, they may have the dried version.\n\n\n\ncoriander powder and cumin powder-you can make your own coriander powder and cumin powder using my recipes.\n\n\n\n\n\nTamarind juice- you have two options.\n\nUsing Tamarind pulp– highly concentrated so use the amount mentioned unless the quantity of the chicken is increased then increase the tamarind and other ingredients as well.\n\nUsing Tamarind juice– follow instructions given above on the ingredients list.\n\nHOW TO MAKE COCONUT MILK FOR THE CHICKEN CURRYUsing liquid coconut milk.\n\nPacked liquid coconut milk is always preferable.\n\nFor thick milk, use the coconut milk from the package without diluting it with water.\n\n\n\nUsing coconut milk powder.To make thick milk add 4 tablespoons of coconut powder per cup water.\n\nAll these ingredients are available on Amazon as well and have been linked to the recipe card.\n\nHOW TO MARINATE THECHICKEN CURRY.\n\nPlace the chicken parts in a large bowl and add tamarind juice(1\/4 cup juice or 1 tablespoon pulp), turmeric(1\/2 tsp), chilli powder(1 tbs), cumin(1 tbs), coriander powder(2 tbs), salt to season.\n\nOnce you add all the marinating ingredients to the bowl, combine well.\n\n\n\nUse disposable gloves if you are sensitive to curry and chilli powder.\n\n\n\nLeave the chicken to marinate 10-15 minutes while you prepare other ingredients to cook the curry.\n\nPlace a medium-sized pan over medium heat.\n\n\n\nPour in the oil. Simmer for about two-three minutes while continuously stirring the curry without breaking the fish pieces so the coconut milk won’t curdle. This site uses Akismet to reduce spam. Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. Spicy SriLankan chicken-coconut milk curry. Come into my world and do not forget to follow me on our social networks! Thank you for the like. Cook on a medium heat until the chicken is totally coated in the spices and is cooked through, taking about 10 to 12 minutes. https://www.mysrilankanrecipe.com/roasted-coconut-pumpkin-curry/, Red Dry Chillies - 2 (Broken into pieces), Thin Coconut milk - 1/2 cup +Thick coconut milk - 4 TBS. All rights reserved. Your email address will not be published. Then I moved to the US in my 20’s and that’s when I realized how blessed I was to live on an Island all my childhood eating those amazing fish. 1/2 cup of water Saute for 4-5 minutes. 1 hour 10 minutes Curry powders are extremely different from one another. All these ingredients are available on Amazon as well and have been linked to the recipe card. Spicy srilankan chicken-coconut milk curry. https://www.bbc.co.uk/food/recipes/chicken_and_coconut_85358 Wash and cut the pumpkin into small cubes. One of the most popular Sri Lankan dishes you’ll be served at homes and restaurants, the meat curry comes with a thick gravy that you’ll enjoy dipping into. I adored this dish as a kid. 1/2 teaspoon Turmeric For coconut milk, I use canned coconut cream but you can use freshly squeezed thick coconut milk or powdered coconut milk… coriander powder and cumin powder-you can make your own coriander powder and cumin powder using my recipes. add curry leaves(a sprig), pandan leaf, cardamom(5 pods), cinnamon(1-inch), cook for a few minutes and add ginger(2 tablespoons) and garlic(1 tablespoon)followed by sliced onions(2 medium).\n\n\n\nCook for 3 minutes or until the onions turn translucent.\n\nAdd tomatoes(2), green chillies(2), cook until they soften as well. Great recipe Jehan! Uncover the chicken curry after 10 minutes, pour the coconut milk, taste and season with salt if necessary. Storing– store in glass containers as plastic containers tend to stain heavily. Using Tamarind juice– follow instructions given above on the ingredients list. Your email address will not be published. If you’re a person who likes to eat your fish very tender and just done, then skip adding fish in the first step. The roti bread is the easiest thing to make, although it can be a little messy. Each recipe on this blog has been written with great care and love to the best of my ability with you in mind. DON’T STRESS if you don’t have all the right ingredients. Cover with a lid and slow simmer for 10-15 minutes. Heat a small fry pan and add mustard seeds, cumin and fennel seeds. Also, remove the garcinia piece if it’s already sour enough for your liking. The chicken parts– to have the real authentic flavors and consistency, I would recommend using different parts of the chicken or a whole chicken cut into pieces failing which you can use chicken breast or a combination of parts. The income will pay for hosting, props, gear and recipe testing. Also, carefully flip the pieces after 10mins so they cook evenly. Serve warm with your favorite rice and curry dishes. Add minced garlic and saute another minute. cucumber raita(Indian yogurt dipping sauce), crispy okra fries(ladies fingers, fried bandakka, vegetarian), tomato rasam(vegetarian, south Indian recipe), 1/4 cup of Tamarind juice(soak 1 tablespoon of tamarind in half a cup of water for 5 minutes, squeeze the seeds and pulp out to collect the tamarind juice). Cover and slow simmer for further 15-25 minutes until gravy thickens. I got the message, let them be and got back to my kitchen and finished my cooking. Pumpkin is available all year round , it is delicious, low in calories and gives you a good boost of vitamin A. Yes, you can. There is no substitute for tamarind and I’m afraid lime juice won’t do but what you can do is slit the chicken parts, season them with salt for 5 minutes and proceed with the recipe instruction given. Use a bigger pot than you think you need. these figures should only be considered as estimates. Wish you all the very best. It’s free and on the blog, for you to try anytime. For this curry, Garcinia cambogia(goraka) is a must. Hi Thulasee, Hi Shaya, 1-Pound Restaurant Ground Cumin Seed Powder Spice A delicious and spicy chicken curry made with Sri Lankan curry powders then cooked in coconut milk. Do you love chocolate chip cookies? 4 pods of Garlic minced(1 tablespoon) All images and text on this website are protected by copyright. Large cooking pot. Cover and cook on medium heat for about 10-15mins until the curry is aromatic and onions are soft and fish pieces are cooked. Garnish with the toasted coconut. once the curry cools, can be refrigerated and used within 3 days. And thank you for letting me know how well the recipe turned out. Stop food waste by- only cook as much as you need. Print Taste the curry and adjust salt if needed. Clean the fish scales and cut the fish/fillet into large chunks (approx 2.5inch). If you’re someone who hasn’t tasted fish coconut milk curry before you might say that the fish is overcooked. In the list Of ingredients you’ve missed that troublesome tumeric. just search soya meat to find the recipe.