What is the best thing to pair with rice on a weekend? For me, it is a rich, spicy chicken curry. I learned this recipe by watching my mom cook, so I can guarantee the authentic, comforting taste. Let’s skip the takeout and make that iconic deep-red, flavorful chicken curry right at home.
Ingredients:
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500g Chicken (bone-in pieces are best for flavor)
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2 tbsp roasted Sri Lankan curry powder & 1 tbsp chili powder
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Crushed ginger and garlic
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Pandan leaves (rampe), lemongrass, and curry leaves
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1 cup coconut milk & 2 tbsp coconut oil
Method
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Marinate the chicken pieces in roasted curry powder, chili powder, and salt.
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Heat oil in a pan and fry the ginger, garlic, pandan leaves, lemongrass, and curry leaves until fragrant.
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Add the marinated chicken and brown it slightly.
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Pour in the coconut milk, cover the pot, and let it slow-cook on medium-low heat until the chicken is tender and the oil separates to the top.
If you want the deepest flavor, let the chicken marinate with the roasted spices for at least an hour before cooking. It makes a huge difference!
