Ainy Cooks

I have a special guest post from one of the most inspirational people I met this year, Yes she is Amila from Srilanka, she blogs at FOOD CORNER. Her photos and recipes are such a huge inspiration and I’m super excited to share her awesome Srilankan curry recipe with you today.And I am thankful to her for sharing Srilankan Cuisine with us.
Sri Lanka is a small island off the Indian subcontinent, and its cuisine bears similarities to those of both northern and southern India.Rice and Curry is a traditional dish of Srilanka.
Now lets see what she is saying…:)


We like curry in our daily meal. Sometimes we cook it with more gravy and sometimes with less gravy. This is a chicken curry with less gravy, so I named it as Chicken Dry Curry. There is a difference in this curry, because I added some grated coconut and due to that the gravy became thicker and a bit dry curry.
In Sri Lanka,we cook pumpkin as a dry curry with adding toasted coconut.We call it as ‘Pumpkin Kalu Pol Maluwa’.Recently I tried to develop few of my own recipes using our traditional Sri Lankan cooking methods. Now you know what I am going to tell. Yes, this Chicken dry curry is a result of my experiments in the kitchen.I used chicken instead of pumpkin in the recipe of Sri Lankan Pumpkin curry. The result was really good. Hope you like this and try it.
I really appreciate and thankful to Ainy for giving me an opportunity to write to her wonderful blog Ainy Cooks. Always it is great to hear when someone admires my work. Ainy gave me such happiness by asking to write a recipe.Thanks again and here is my recipe to all of you.Hope you all will enjoy!


Ingredients (2-3 servings)
250g Chicken, cleaned & cut into pieces
1tsp Raw curry powder
¼ tsp Turmeric powder
4-5 tbsp oil
1 tspn Ginger garlic paste
2 inch piece of lemon grass
1 medium sized onions (sliced)
1 sprig Curry Leaves
1 tomato-sliced
1 tspn chili powder
Salt to taste
1 cup thick coconut milk
½ cup grated coconut (toasted)
1 cup water

Clean chicken and cut into pieces. Combine with curry powder and turmeric powder. Marinate for 30 minutes.
Heat oil in a pan. Add ginger garlic paste and lemon grass. Then add onion, curry leaves. Fry for few seconds until aromatic. Add tomato and chili powder. Mix well. Then add marinated chicken. Fry until tomato become tender and all the spices are coated with chicken.
Add thick coconut milk, salt and water. Simmer over low heat for about 15 minutes until chicken is cooked and gravy become dry. Then add toasted coconut. Stir well.
Serve and enjoy!

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