Traditional Sri Lankan Chicken Curry with Ghee and Cinnamon Rice
Servings
4
Prep Time
45 minutes
Cook Time
30-45 minutes
"This traditional recipe roots back to the time of the ancient Kingdoms and it is believed that the Monarchs of that time preferred it on jungle fowl (Sri Lanka’s National bird). Since then there have been minor tweaks to the recipe with the influence of different cultures and scarcity of ingredients, but the core ingredients remain the same."
Recipe by Hafiz, our cinnamon quill supplier in Sri Lanka
Ingredients
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½ tsp Red River Coriander
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¾ tsp Lucknow Fennel
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¼ tsp Wild Mountain Cumin
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½ tsp Zanzibar Black Peppercorns
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4 Cloud Forest Cardamom pods (or 1 tsp ground Cloud Forest Cardamom)
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1 ½ Cinnamon Quill, divided
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1-2 tsp chili flakes of choice
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¼ tsp New Harvest Turmeric
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¼ tsp Prasad’s Curry Leaf
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½ tsp ground Black Lime
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Wind-Blown Sea Salt, to taste
1 Tbsp tamarind paste
1 lb chicken of choice, cut into 2” pieces
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6 cloves garlic, chopped (or 2 tsp Purple Stripe Garlic)
2” piece of ginger
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¼ tsp Aravali Black Mustard seeds
1 onion, diced
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1 tsp Wild Ramps (optional)
8 oz full-fat coconut milk
1 cup white rice
3 Tbsp ghee, divided
¼ cup raisins
¼ cup cashews
2 Tbsp coconut oil
1 onion, sliced thinly
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1 Cinnamon Quill
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1/8 tsp Laurel Bay Leaves
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1 Smoked Star Anise petal
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4 Pemba Cloves (or 1/8 tsp ground Pemba Cloves)
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3 Cloud Forest Cardamom Pods (or ½ tsp ground Cloud Forest Cardamom)
1 sliced green chili
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½ tsp Wind-Blown Sea Salt
2 cups water
For the Chicken Curry:
For the Rice:
Directions
Heat the pan and dry roast the coriander seeds, fennel seeds, cumin seeds, black pepper, cardamom, and 1 stick of cinnamon together under medium to low flame for 2 to 3 minutes. Stir frequently to avoid burning. Then proceed to grind the dry roasted spice mixture to a fine powder.
Add chili flakes, turmeric, ground curry leaf, ground black lime, salt, tamarind paste and the roasted spice mix to the chicken and mix well. Let it marinate for 15-30 minutes.
Grind the garlic and ginger to a smooth paste. Heat some oil in a pot and add mustard seeds. Let them splutter. Then add half a stick of cinnamon & onion and sauté until it turns translucent and slightly golden. Afterwards, add the ginger and garlic paste. Stir and cook for 30 seconds.
Add the marinated chicken pieces, mix well, cover the lid and cook on high flame for 3 to 5 minutes. Then add ramp leaves and mix well. Proceed to cook for 12 to 15 minutes on mid flame. Stir occasionally to avoid burning.
Once the chicken pieces turn into a light brown color, add the coconut milk. Cook covered under low flame for 8 to 10 minutes. Cook until the curry thickens and oil rises to the top and until the chicken is tender. Finally, taste the curry and adjust salt if needed.
Now, prepare the rice. Wash and soak rice for 20 minutes.
Heat a pan and add 1 ½ tablespoon ghee and fry cashews and raisins until they turn golden and plump. Set aside.
Add coconut oil to pan and fry onions until golden brown, but not burnt. Then set aside.
Add ½ tablespoon ghee, cinnamon, bay leaf, star anise, cloves, cardamom and chilies to a pot and fry for 1 minute. Then proceed to add the washed and drained rice and cook while stirring for 3 to 4 minutes.
Now, add ½ teaspoon salt and 2 cups of water. Proceed to cook until water boils then cook on a low flame, covered, until rice is perfectly cooked. Leave the pot covered for 10 to 15 minutes after cooking so that the rice gets fluffy.
Garnish with 1 tablespoon melted ghee, fried onions, cashews and raisins.
Supermarket
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