Fried Chicken Curry – Sri Lankan Style

Step 1: Prepare Chicken for Marination

Add 600g of chicken pieces to a large pot.

Step 2: Marinate Chicken

Add 1.5 tsp salt, 2 tsp pepper, 1/2 tsp turmeric, 2 tsp curry powder, and a cinnamon stick to the chicken. Mix well by hand to ensure all chicken pieces are thoroughly coated with the spices.

Step 3: Add Water and Mix

Pour 1 cup of water into the pot with the marinated chicken and mix thoroughly to combine.

Step 4: Cook Chicken

Place the pot on the stove over medium heat. Cover with a lid and cook for approximately 10-15 minutes, or until the chicken is tender and has released its juices. Stir occasionally to prevent sticking.

Step 5: Remove Cooked Chicken

Once the chicken is cooked, carefully remove the chicken pieces from the pot using a slotted spoon and set them aside in a bowl. Keep the remaining chicken stock in the pot for later use in the curry.

Step 6: Prepare for Frying

Heat 2 tablespoons of oil in a separate clay pot or frying pan over medium-high heat.

Step 7: Fry Chicken

Add the cooked chicken pieces to the hot oil and fry for approximately 5-7 minutes, or until they turn golden brown and slightly crispy.

Step 8: Remove Fried Chicken

Once fried, remove the chicken pieces from the oil using a slotted spoon and place them in a strainer to drain excess oil.

Step 9: Sauté Whole Spices

In the same clay pot (or a clean one if preferred), add 2 tablespoons of oil. Add 4 cardamom pods, 4 cloves, a small cinnamon stick, and 1/4 tsp fenugreek seeds. Sauté for a few seconds until fragrant.

Step 10: Add Aromatics

Add chopped onion, green chillies, curry leaves, and a piece of pandan leaf to the pot. Sauté for 3-5 minutes, stirring frequently, until the onions are translucent and lightly browned.

Step 11: Add Ginger and Garlic

Add 3 tsp of crushed ginger and garlic to the sautéed aromatics. Sauté for 1-2 minutes until fragrant, stirring constantly.

Step 12: Add Ground Spices

Add 1/2 tsp turmeric powder, 2 tsp chilli powder, and 2 tsp roasted curry powder. Mix well and cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the oil begins to separate.

Step 13: Add Tomatoes and Garcinia

Add one diced tomato and 2 pieces of dried Garcinia (Goraka) to the pot. Cook, stirring occasionally, until the tomatoes soften and blend into the spice mixture, about 3-4 minutes.

Step 14: Add Chicken Stock

Pour the reserved chicken stock into the pot with the curry base. Stir to combine all ingredients.

Step 15: Season the Curry

Add salt and pepper to taste, adjusting based on the initial marination. Mix well.

Step 16: Combine with Fried Chicken

Add the fried chicken pieces to the curry. Stir gently to coat the chicken with the sauce.

Step 17: Simmer the Curry

Cover the pot and let the curry simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 18: Add Soy Sauce

Stir in 2 tsp of soy sauce. Mix well to incorporate.

Step 19: Serve Fried Chicken Curry

The fried chicken curry is now ready to serve. Enjoy with rice, paratha, or roti.

• Making this curry a day ahead enhances its flavor, as the chicken absorbs the spices better.

• This curry is ideal with Rice, Paratha, or Roti.