This is the **best chicken curry recipe**, hands down! Forget bland and boring curries—this Sri Lankan chicken curry is packed with flavor and made with your own homemade curry powder. It’s an authentic dish that’s easy to adapt and will outshine any curry you’ve tried before.

Why You’ll Love This Recipe

- **Authentic and Easy**: You don’t need store-bought curry powder. Homemade curry powder makes this recipe consistently delicious!

- **Customizable**: No coconut milk? No problem! Don’t like chili? Skip it! This recipe works with what you have.

- **Step-by-Step Instructions**: Perfect for beginners or seasoned cooks.

- **Comfort Food**: This curry reminds me of home, childhood, and Sri Lankan flavors. It’s a go-to dish in our household.

 What is Chicken Curry?

Chicken curry is a dish made with spices cooked with chicken. It’s a favorite across Asia, with many variations, such as:

- **South Asian Curries**: Butter chicken, Jaffna chicken curry, madras curry, and more.

- **Southeast Asian Curries**: Thai green/red curry, Indonesian rendang, and Vietnamese cà ri gà.

- **East Asian Curries**: Japanese curry and others.

Sri Lankan chicken curry stands out for its bold flavors and vibrant colors. It’s a simple, everyday dish with layers of complexity.

 What Makes Sri Lankan Chicken Curry Special?

- **Spicy and Flavorful**: It’s more red than yellow or brown, thanks to chili powder.

- **Rich Gravy**: Coconut milk gives it a creamy texture, with some oil floating on top for extra richness.

- **Quick and Easy**: You don’t need hours to make this flavorful curry.

 Ingredients You’ll Need

- **Chicken**: Bone-in chicken is best for flavor, but boneless works for a quicker curry.

- **Onion, Garlic, and Ginger**: Essential for the base.

- **Curry Leaves**: Fresh or dried. Bay leaves work as a substitute.

- **Cinnamon**: Ceylon cinnamon is preferred, but regular works too.

- **Curry Powder**: Use a Sri Lankan curry powder or madras curry powder.

- **Chili Powder or Paprika**: Adjust the heat to your liking.

- **Green Chili**: Adds spiciness. Smaller chilies are hotter.

- **Tomatoes**: Optional, but they add depth.

- **Coconut Milk**: Use full-fat canned coconut milk for the best flavor. Water can be used for a spicier curry.

- **Salt and Vinegar**: Enhance the flavor.

Tips for Using Chicken

- **Bone-in Chicken**: Adds more flavor to the curry sauce.

- **Boneless Chicken**: Cooks faster. Use chicken thighs (red meat) for better flavor and tenderness.

- **Chicken Breast**: Cook for a shorter time to avoid dryness.

- **With or Without Skin**: Use whichever you prefer. Adding some skin provides extra richness.

Why Use Homemade Curry Powder?

Homemade roasted Sri Lankan curry powder is key to this dish’s amazing flavor. Store-bought powders vary in taste, but making your own ensures consistent and authentic results.

 Final Thoughts

This Sri Lankan chicken curry is rich, spicy, and full of flavor. It’s easy to make, adaptable to your taste, and perfect for beginners or curry lovers. Whether you’re using bone-in or boneless chicken, this recipe is sure to become a favorite in your kitchen!

 Potato and Green Bean Curry (Sri Lankan, Vegetarian)

This potato and green bean curry is a simple, flavorful Sri Lankan vegetable dish that’s perfect with a bowl of rice.

Cooked in creamy coconut milk, this curry is gluten-free, vegan, and vegetarian, making it a versatile option for any meal. It’s a classic addition to a Sri Lankan rice-and-curry spread, commonly referred to as a “kirata” (coconut milk-based dish). These curries are intentionally kept mild and creamy to complement spicier dishes on the plate.

That said, some of us enjoy adding a few green chilies for a bit of heat, but you can easily adjust the spice level to suit your taste.

Why This Recipe Needs Attention

Although this recipe is straightforward, cooking potatoes and green beans together requires a little extra care. Potatoes are a root vegetable and take longer to cook, while beans cook much faster—usually within 20-30 minutes. Timing the cooking process correctly ensures both vegetables are perfectly cooked without turning mushy.

A Curry for Everyone

Whether you’re preparing a full Sri Lankan meal with five or six dishes or just looking for a simple vegetable curry, this recipe is adaptable to your needs. It’s a great entry point for beginners while still being a staple for seasoned cooks.

Enjoy this creamy, comforting curry as part of your Sri Lankan-inspired meal! 🌴🍛

 How to Make Spicy Soya Meat Curry with Coconut Milk

Here's a step-by-step guide to making a delicious vegan Spicy Soya Meat Curry with Coconut Milk.

Ingredients

200g soya meat (chunks or granules)

1 can (400ml) coconut milk

1 large onion, finely chopped

2-3 cloves garlic, minced

1-inch piece ginger, grated

2-3 green chilies, slit (adjust to taste)

2 medium tomatoes, chopped

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon curry powder

1 tablespoon garam masala

Salt to taste

Fresh cilantro for garnish

1 cup water (adjust as needed)

Instructions

Step 1: Prepare the Soya Meat

Rehydrate Soya:

If using soya chunks, soak them in hot water for 20-30 minutes until they soften.

Drain and squeeze out excess water.

Step 2: Cook the Base

Heat Oil:

In a large pot, heat vegetable oil over medium heat.

Add mustard seeds and cumin seeds. Allow them to splutter.

Sauté Aromatics:

Add chopped onions and sauté until golden brown.

Stir in minced garlic, grated ginger, and slit green chilies. Cook for 2-3 minutes until fragrant.

Step 3: Add Spices and Tomatoes

Add Spices:

Stir in turmeric powder, curry powder, and salt. Mix well and cook for 1 minute.

Incorporate Tomatoes:

Add chopped tomatoes and cook until they soften, about 5-7 minutes.

Step 4: Add Soya Meat and Coconut Milk

Combine Ingredients:

Add rehydrated soya meat to the pot, stirring to coat with the spices.

Pour in Coconut Milk:

Add coconut milk and water to reach your desired consistency. Bring to a gentle simmer.

Step 5: Simmer and Finish

Simmer Curry:

Cover and let the curry simmer for 15-20 minutes, stirring occasionally.

Add Garam Masala:

Stir in garam masala and cook for an additional 5 minutes.

Step 6: Serve

Garnish:

Remove from heat and garnish with fresh cilantro.

Enjoy:

Serve hot with steamed rice, naan, or your favorite flatbread.

Tips

Adjust Spice Level: Modify the number of green chilies to suit your taste.

Add Veggies: Feel free to include bell peppers or peas for added nutrition.

Tangy Twist: For a tangy flavor, add a splash of lime juice before serving.

Enjoy your Spicy Soya Meat Curry!

The Winemaking Process Explained

Have you ever been curious about how wine is made? This article breaks down the winemaking process, summarizing each step from grape harvesting to bottling. Wine has been crafted for thousands of years, and its production is largely a natural process that requires minimal human involvement. Each winemaker brings their own unique methods, contributing to the fascinating diversity of wines we enjoy today.

Though there are various techniques and nuances in winemaking, the process generally follows these seven essential steps: harvesting, de-stemming, crushing, fermentation (or maceration), malolactic fermentation, clarification, and bottling.

1. Harvesting the Grapes

The winemaking journey begins with harvesting, which involves collecting grapes. Grapes are unique in their ability to produce enough sugar to create alcohol. Key factors such as tannins, esters, and acids found in grapes also contribute to the wine's overall consistency.

Timing is critical; grapes should be harvested when they are physiologically ripe. Winemakers often rely on a blend of scientific analysis and sensory evaluation to determine the right moment. Harvesting can be done mechanically or by hand, with many wineries preferring the latter to minimize damage to the grapes and vineyard.

2. De-stemming

The next step is de-stemming, where grapes are separated from their stems. This step is essential, especially for red wines, because stems can impart unwanted bitterness during fermentation. For white wines, however, leaving some stems intact can assist in pressing. De-stemming helps achieve a cleaner, more refined flavor in the resulting wine.

3. Crushing

Crushing follows de-stemming and traditionally involved stomping grapes with feet. Nowadays, mechanical presses are used for efficiency and sanitation. This step transforms grapes into must—a mixture of juice, skins, and seeds.

For white wines, the must is pressed immediately after crushing to separate the juice from solids, preventing any color or tannin from entering the wine. In contrast, red wines are left in contact with their skins to extract color, flavor, and tannins.

4. Fermentation (or Maceration)

After crushing, fermentation begins, where sugars in the must are converted to alcohol. This process can last from ten days to a month, depending on various factors like grape type and climate. Wines from warmer regions typically have higher alcohol content, while sweet wines may interrupt fermentation to preserve some residual sugar.

5. Malolactic Fermentation

Following primary fermentation, many wines undergo malolactic fermentation, which softens acidity and enhances the wine’s mouthfeel. This process adds complexity, making the wine more enjoyable to drink.

6. Clarification

During clarification, substances like egg whites or bentonite are added to the wine to help remove solids. These agents bind with particulates and allow them to settle at the bottom of the tank. The clarified wine is then transferred to another container for aging.

7. Bottling

The final step is bottling, where the wine is either immediately bottled or allowed to age further in various vessels, such as stainless steel tanks, ceramic containers, or wooden barrels. This aging process significantly affects the wine's final character and flavor profile.

Conclusion

We hope this overview has provided insight into the fundamental steps of winemaking, making the process accessible to all. Next time you enjoy a glass of wine, consider the intricate journey it took to reach your table.

Explore Exquisite Wines

Now that you’re familiar with the art of winemaking, indulge in our curated selection of exceptional wines. From vibrant whites to robust reds, our collection reflects the dedication and skill of master winemakers. Whether you're an experienced connoisseur or just starting your wine journey, there’s something for everyone.

Embark on a delightful wine adventure and discover flavors that transport you to beautiful vineyard landscapes. Enjoy exploring new tastes and enhancing your wine experience with us!

Mung Kevum: A Delightful Sri Lankan Sweet

Mung Kevum is a beloved Sri Lankan sweet, especially popular during the Sinhala and Tamil New Year celebrations and other festive occasions. While it may seem complex, making this treat is quite manageable and allows you to experience authentic Sri Lankan flavors.

Ingredients

• 150g Green gram (Mung)
• 500g Raw rice flour (white)
• 1 Egg
• 2 1/2 cups thick coconut milk
• 1/2 tsp turmeric powder
• 1/4 tsp cardamom powder (optional for added spice)
• 1 1/4 cups coconut treacle
• 1/2 cup water
• Salt to taste
• Coconut oil for frying

Instructions

1. Prepare the Green Gram:

   • Roast the green gram in a pan until fragrant.
   • Grind it finely and sift through a fine sieve to create a smooth flour.

2. Make the Treacle Mixture:

   • In a saucepan, heat the coconut treacle with water, adding salt and cardamom (if using).
   • Cook until the mixture thickens, then remove from heat and stir in the green gram flour.
   • Mix well using a wooden spoon and form the mixture into balls. Set aside.

3. Prepare the Batter:

   • In a bowl, combine the rice flour, turmeric, salt, egg, and coconut milk.
   • Mix until you achieve a thick and smooth batter.

4. Shape and Fry:

   • Dust a surface with green gram flour and roll out the green gram mixture to about 1/4 inch thick.
   • Cut into diamond shapes.
   • Dip each piece into the batter and fry in hot coconut oil until golden brown.

Enjoy your homemade Mung Kevum, a taste of Sri Lanka that brings joy to any celebration!