Fried Chicken Curry – Sri Lankan Style

Step 1: Marinate the Chicken

Place 750g of chicken pieces in a pot. Add 1/4 tsp turmeric powder, 1 tsp black pepper powder, 1/2 cup tamarind juice, and salt to taste. Mix everything thoroughly with your hands, ensuring the chicken is well coated. Marinate for 15 minutes.

Step 2: Boil the Chicken

Add enough water to the marinated chicken in the pot to cover it. Bring the chicken to a boil, then reduce the heat and simmer until the chicken is cooked through and tender, approximately 10-15 minutes. Reserve the chicken stock for later use.

Step 3: Deep Fry the Chicken

In a separate pan, add oil as required for deep frying. Once the oil is hot, carefully add the boiled chicken pieces. Fry the chicken until it turns golden brown and crispy on all sides. Remove the fried chicken and drain excess oil on paper towels.

Step 4: Roast the Spices

In a dry pan, add 2 tbsp chili powder and 2 tbsp curry powder. Roast the powders over a low flame, stirring continuously, until the color changes to a darker red/brown and they become fragrant. Set the roasted spice mix aside.

Step 5: Prepare the Curry Base

In a large pan or wok, heat 2 tbsp of oil. Add 2 cinnamon sticks, 4 cardamoms, 6 cloves, 1 star anise, 2 bay leaves, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, and 1/2 tsp fennel seeds. Sauté for a minute until fragrant. Add 2 sliced B onions, 3 green chilies, a handful of curry leaves, a few pieces of pandan (rampe) leaves, and a few pieces of lemon grass. Sauté until the onions are translucent.

Step 6: Add Remaining Spices and Tomatoes

Add 1 tbsp chopped garlic and 1 tbsp chopped ginger to the pan and sauté for another minute until fragrant. Then add 1 sliced tomato, 1/4 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp crushed cumin, 1 tbsp of the previously roasted chili and curry powder mix, 1 tbsp garam masala powder, 1 tbsp fresh chili powder, and salt to taste. Mix well and sauté for a few minutes until the spices are well combined and fragrant.

Step 7: Simmer the Curry Sauce

Pour in approximately 1.5-2 cups of the reserved chicken stock into the pan. Stir to combine all ingredients. Bring the sauce to a simmer and cook over medium flame for 5-8 minutes, or until the sauce thickens slightly and the flavors meld.

Step 8: Combine Chicken and Curry

Add the deep-fried chicken pieces to the simmering curry sauce. Mix gently to ensure all chicken pieces are coated with the sauce. Continue cooking for another 2-3 minutes, allowing the chicken to absorb the curry flavors and heat through.

Step 9: Serve

Your Fried Chicken Curry is now ready to be served. Enjoy the crunchy texture and spicy flavor.

• Marinating the chicken for at least 15 minutes ensures the flavors penetrate deeply.

• Adjust the amount of chili powder and green chilies according to your spice preference.

• Ensure the oil is hot enough before frying the chicken to get a crispy exterior.

• Roasting the chili and curry powder enhances their aroma and flavor in the curry.

• For a milder curry, reduce the amount of chili powder and green chilies.

• Add coconut milk at the end for a creamier texture and richer flavor.

• Include potatoes or other vegetables like bell peppers for added bulk and nutrition.