Grandma's chicken curry special. Grandma's Chicken Curry Recipe, this Indian Style chicken curry is special because we don't use ready made powdered spices, but we make the spice base for. Homemade Sri Lankan chicken curry made by Grandma is one of the best tasting foods on this eat. Soon Grandma's pot of Sri Lankan chicken curry was boiling furiously away, unleashing fumes that could tame a lion.

Now add chicken pieces along with water and cook it with a lid. At last season with crushed peppercorns and chopped coriander leaves and. My first video is one of my favourite dishes of all time - Grandma's special Chicken Curry. You can cook Grandma's chicken curry special using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Grandma's chicken curry special

You need of Main.
It's 1/2 kg of chicken parts (can be wing, thigh or drumstick).
You need 2 of potato, medium, peeled and cut into wedges.
It's of Spice.
It's 1 of yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain).
Prepare 1 of blue ginger (galangal), peeled outer skin, sliced.
You need 1 of lemongrass, trim the root and discard green upper portion, use only white stem.
Prepare 20 of small purple onion, peeled and chopped.
Prepare 6 of dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove).
Prepare of Other.
You need 200 ml of coconut cream/milk, do not dilute.
Prepare 300 ml of water.
Prepare 3 tbsp of cooking oil.

Stewed chicken in a rich creamy coconut gravy, an iconic Nonya and Singaporean dish. Today's recipe is a true gem, borrowed from the small island nation of Sri Lanka just south of India. Make this your go-to special chicken curry. Straight from the kitchen of London's Kolamba restaurant, this Sri Lankan recipe uses oodles of fresh spices and a homemade.

Grandma's chicken curry special step by step

Wash chicken parts with coarse salt and rinse clean with water..
For those not sure what the spices look like. Here is a photo taken before being pounded/grind..
Grind/pound each spices one by one, then mix together to grind/pound. If you using pounder, crush/smash the lemongrass in mixture. If you using grinder, crush/smash the lemongrass separately, do not grind lemongrass..
Heat cooking oil in frying pan using medium heat. Stir fry the spices till fragrant for 3 minutes..
Add in chicken parts. Stir fry till chicken evenly mixed for 5 minutes..
Turn off the heat. Add coconut cream/milk. Stir everything till chicken parts evenly coated..
Scoop everything in frying pan to a big pot. Add in potato and water. Use low heat to simmer for 20 minutes. Do not cover the pot completely to avoid boiling over. Stir the curry frequently to avoid curry being burnt at bottom..
Ready to serve with rice while hot..

My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Ambot Tik or authentic Goan Prawn Curry with Coconut is a spicy, sour, shrimp curry from Goa and tastes like heaven over steamed rice!