Скачать с ютуб Chicken Curry(Sri Lankan ) в хорошем качестве

Chicken Curry(Sri Lankan )

#chickencurry #srilankanchickencurry #spicychickencurry # Sri Lankan chicken curry printable recipe and beginners tips on https://www.islandsmile.org/sri-lanka... The chicken curry is spicy and aromatic from the Sri Lankan curry powders used here but it’s also thick and creamy from the coconut gravy. Ingredients 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, if you are using tamarind pulp 1 tablespoon should do.) 1 tablespoon of chilli Powder(increase to 1/2 or 1 tablespoon to increase spiciness) 1/2 teaspoon turmeric powder 1 tablespoon cumin powder 2 tablespoon coriander Powder 4 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(2 tablespoons) 2 tablespoon of ground ginger 2 green chillies sliced 2 large onions, finely sliced 2 medium-sized tomatoes finely sliced 1/2 cup of water 1 cup thick coconut milk Salt to season Instructions Ingredients you will need to make the chicken curry. Have all the ingredients ready. 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. You might find my post on how to cut up a whole chicken helpful if you’ve never done it before. Pandan 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.Or substitute with 2 bay leaves. coriander powder and cumin powder-you can make your own coriander powder and cumin powder using my recipes.For some reason, if you are unable to get both these curry powders then substitute with a good curry powder. 3 tablespoons) Tamarind juice- you have two options. Using 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. Using Tamarind juice– follow the instructions given above on the ingredients list. How to make coconut milk for the chicken curry liquid coconut milk Packed liquid coconut milk is always preferable. For thick milk, use the coconut milk from the package without diluting it with water. coconut milk powder.. To make thick milk add 4 tablespoons of coconut powder per cup of water. All these ingredients are available on Amazon as well and have been linked to the recipe card. How to marinate the chicken curry. Place 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 tbsp), cumin(1 tbsp), coriander powder(2 tbsp), salt to season. Once you add all the marinating ingredients to the bowl, combine well. Use disposable gloves if you are sensitive to curry and chilli powder. Leave the chicken to marinate 10-15 minutes while you prepare other ingredients to cook the curry. Place a medium-sized pan over medium heat. Pour in the oil. 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(2 tablespoons)followed by sliced onions(2 medium). Cook for 3 minutes or until the onions turn translucent. Add tomatoes(2), green chillies(2), cook until they soften as well. make sure to break down the chunky tomato Once all the tempered ingredients are broken down, add the marinated chicken pieces. Save the marinade remaining in the bowl for later use. Make sure to combine all the ingredients well over low medium-fire for 3-5 minutes. Let the chicken continue to cook over medium heat to release its natural juices for 5 minutes. Once all the liquid evaporates, slightly pan sear the chicken if that is your preference, just add a tablespoon of oil to do this. Pour 1/2 cup of water to the remaining marinated liquid, collect all the spices and pour into the chicken curry. Add this into the chicken curry, reduce heat. Cover with a lid and slow simmer for 10-15 minutes. Cover the pan with a lid and leave to simmer for 10 minutes over medium fire. You will notice a thick, sauce-like consistency as the water reduces. Uncover the chicken curry after 10 minutes, pour the coconut milk, taste and season with salt if necessary. Cover and slow simmer for a further 15-25 minutes until gravy thickens. Optional cooking step 5 minutes before removing the chicken curry from the stove, add 1 teaspoon if dark roasted curry powder(optional) to give the Chicken curry a more intense flavor. Serve warm with your favorite rice and curry dishes. Music: https://www.bensound.com SUBSCRIBE to my channels FACEBOOK:   / islandsmile   INSTAGRAM:islandsmile178 PINTEREST:   / islandsmile178