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Brown chicken curry with potato pieces, covered with spices

Sri Lankan Chicken Curry (Dry)

Servings 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1.5 lbs Chicken Breasts used here
  • 10 Curry leaves optional, adds more flavor
  • 3 Garlic cloves
  • 2 Tomatoes small
  • 2 Green chillie Add more chillies for heat
  • 1 Potato
  • 1 Red Onion
  • 1 tbsp Coconut oil
  • 1/4 cup Water

Marinade

  • 1 tsp Tamarind concentrate Dissolved in 2 tbsp of water
  • 1 tsp Turmeric
  • 1 tbsp Salt
  • 1 tbsp Black pepper
  • 1 tbsp Curry powder roasted
  • 2 tbsp Chillie powder

Seasoning

  • 1 tsp Chillie powder
  • 1 tsp Black pepper
  • 1 tsp Curry powder roasted

Instructions

  • Cut chicken breasts into bite sized pieces and add all ingredients under "marinade" to it
  • Mix the chicken well with the marinade, and keep in fridge for at least 30 mins (I usually kept it overnight to marinade well)
  • Heat oil in a pan, and add the chopped onions, garlic, green chilies and curry leaves
  • When the onions are browned (5 mins), add all ingredients listed until "seasoning"
  • Cook for 1-2 mins, then add the chopped tomatoes and fry for another 1-2 minutes
  • Add the marinated chicken
  • Add about 1/4 cup of water (making sure not to wash off the marinade)
  • Close pan and cook on a low flame for about 30 minutes until chicken is cooked well
  • Slice the potato into quarters and add to the curry
  • Cook until the potatoes are done all the way. Curry is now ready to serve :)
Cost: $10
Course: dinner, lunch
Cuisine: sri lankan
Keyword: sri lankan dry chicken curry recipe