White Chicken Curry

Normally we used to eat chicken as a spicy curry, fried or roasted. I have never eaten a white chicken curry in my life, and haven’t seen any Sri lankan making chicken as a white curry. So I just thought to experiment a white chicken curry and it was very successful. Everyone who ate this dish told it´s very nice and tasty. So the experiment was successful and decided to share it with all of you. Try the recipe by yourself too.

Hope you’ll like it, just like other dishes :-). 

Good luck with the recipe.

Place these all ingredients (onions, garlic, fenugreek, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder & salt) in a medium size saucepan.

Then add the chicken pieces into the saucepan and mix it well.

Then add water and ½ cup of coconut milk and mix it well with chicken mixture.

And now keep the saucepan on high heat for nearly 15 minutes.

Then stir the curry and keep it on heat for nearly another 15- 20 minutes.

When the water level has gone down, it’s the time to the rest of the coconut milk into the chicken, and slowly mixes it well.

Reduce the heat and keep the saucepan on heat for another 15 minutes or the amount of the gravy you want. Taste for salt.

(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

1. If you cut chicken into small chunks, the benefits are, chicken will cook quickly, it will adsorb the spices    

    well and at last the taste is very good.

2. Firstly chicken should cook in the second time milk. (Diya kiri)

3. After you added the coconut milk for the second time, if you keep the curry on very low heat for nearly ½ 

    hour, you will get a nice yellowish oil layer on the top of the chicken curry.

4. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or 

    after transfer the curry into a serving dish.)