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Sri Lankan Chicken Stew

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner Sri Lankan
Sri Lankan Chicken Stew
Ingredients
  • 3 (6 ounce) boneless skinless chicken breasts
  • 2 tablespoons white vinegar
  • 1 teaspoon tamarind juice
  • 1/4 cup Madras curry powder
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 2 tablespoons coconut oil
  • 1 red onion, sliced
  • 4 green chile peppers, halved lengthwise
  • 8 green cardamom pods
  • 6 whole cloves
  • 12 curry leaves
  • 1 teaspoon fresh ginger root, crushed
  • 1 (2 inch) cinnamon stick, broken in half
  • 3 cloves garlic, minced
  • 1/2 cup water
  • 1 1/2 tablespoons tomato paste
  • 3 tablespoons roasted Madras curry powder
  • 1/2 (14 ounce) can coconut milk
Instructions
1
Cut the chicken into small, manageable pieces. Mix together the vinegar, tamarind juice, a quarter cup of curry powder, salt, and pepper in a bowl. Add the chicken pieces and gently combine to coat them evenly.
2
Heat the coconut oil in a wok or frying pan over a medium heat setting. Cook the sliced onion, green chilies, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion becomes soft and translucent, taking around 5 minutes. Lower the heat to a medium-low setting and continue cooking and stirring until the onion is extremely tender and has turned a deep brown color, requiring an additional 15 to 20 minutes. Stir in the garlic and cook for another minute.
3
Add the chicken mixture, water, and tomato paste to the pan. Stir and simmer until the chicken is cooked through, taking around 10 minutes. Add the roasted curry powder and stir until it's evenly distributed throughout the dish.
4
Gradually add the coconut milk to the pan, stirring gently and simmering for 2-3 more minutes. Be careful not to overheat the coconut milk, as it may curdle and ruin the dish.