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Jaffna Chicken Curry

Jaffna Chicken Curry

Jaffna Chicken Curry. This is more than a recipe. It is testimony. Of endurance. Of memory. Of love that refuses to disappear — like the lingering spice on the tongue long after the meal is over.
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Course: Main Course
Cuisine: Jaffna, Sri Lankan
Ingredients Method

Ingredients
  

For the Curry Powder
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 5 green cardamom
  • 5 cloves
  • 1 2 inch cinnamon
  • 20 curry leaves washed and pat dry
For Jaffna Chicken Curry
  • 800 g chicken curry cut
  • 2 big onions thinly sliced
  • 1/2 cup onions coarsely ground
  • 2 tomatoes finely chopped
  • 2 tsp ginger coarsely ground
  • 2 tsp garlic coarsely ground
  • 1 tsp turmeric powder
  • 4 tsp curry powder
  • 1 1/2 tsp red chili powder
  • 2 tsp tamarind paste
  • 1/2 tsp jaggery
  • 1/2 cup coconut milk
  • 1/2 cup oil
  • 8-10 curry leaves
  • 2 pandan leaves cut into strips
  • 1/2 tsp mustard seeds

Method
 

For the Curry Powder
  1. Dry roast all the ingredients until you get a beautiful aroma. Allow the spices to cool to room temperature. Grind to a fine powder. Store in a air tight container.
For Jaffna Chicken Curry
  1. Marinate the chicken with 1 tsp each of coarsely ground ginger and garlic and 2 tsp curry powder. Keep aside for 1 hr.
  2. Heat oil, throw in the mustard seeds and curry leaves. Allow to splutter.
  3. Add the thinly sliced onions, fry till light brown .
  4. Add the coarsely ground onions, remaining ginger - garlic , chopped tomatoes, cook till the tomatoes are cooked and the raw smell of onions and tomatoes is gone .
  5. Add the marinated chicken now, sprinkle in the turmeric powder, red chilli powder and 2 more tsp of curry powder, throw in the pandan leaf strips . Give it all a hearty stir .
  6. Simmer over a low flame till oil is released from the masala.
  7. At this stage, pour 1 cup of warm water and coconut milk to the curry, add the tamarind paste and jaggery. Cover and cook till the chicken is tender.
  8. Adjust seasonings, switch off the heat and serve warm .