About this recipe: This is a spicy chicken curry that we've been making in our family for years. Well worth the time and effort as the flavours are amazing.
Roasted curry powder and tamarind juice are available in Asian supermarkets or online.
If curry leaves are unavailable, you may substitute 2 bay leaves.
To roast your own curry powder, heat 3 tablespoons of curry powder in a dry frying pan over medium heat, stirring frequently, until fragrant and slightly browned. Immediately transfer the spices to a bowl to cool.
Exotic, spicy, delicious! I reduced the salt & pepper, instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind, curry leaves; subbed canola for coconut oil, used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters, the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company, everyone had seconds. Goes great with beer. - 31 Dec 2010 (Review from Allrecipes US | Canada)
This curry was one of the best and most delicious I've ever had. It was rich and had a wonderful blend of flavours. Definitely a keeper. The only thing I will do differently in the future is to cut down on the salt a tad. Thank you for sharing this recipe! - 26 Sep 2010 (Review from Allrecipes US | Canada)
My boyfriend is Sri Lankan and I used this recipe to test out my Sri Lankan cooking ability! He thought it was as good as (if not better) than his parents chicken curries! - 01 Aug 2011 (Review from Allrecipes US | Canada)