Sri Lankan Sour Chicken: Ambulthiyal Curry

Sri Lankan Sour Chicken: Ambulthiyal Curry

Tangy, spicy, and bursting with flavor and deliciousness- this Sri Lankan sour chicken curry recipe is a total winner!

Course Main Course

Cuisine Sri Lankan

Keyword Ambulthiyal Curry, Sour Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 130kcal

Author Enozia Zehra

Cost 21

Ingredients

Ingredients for the Sri Lankan Curry Powder

2 tsp Basmati rice
3-4 pcs Dry red chilies
1 tsp Mustard seeds
2 tsp Coriander seeds
1 tsp Cumin seeds
2 tsp Fennel seeds
5-6 pcs Cloves
3 tsp Black pepper (Whole)

Ingredients for the Chicken marination

¼ cup Goraka (also known as brindle berry, Malabar tamarind and Garcinia gummi-gutta)
As reqd Water
250 gms Chicken breast (cubed)
4 tsp Black pepper (crushed)
2 tsp Sri Lankan curry powder
1 tsp Turmeric powder
2 tsp Salt

Ingredients for the Chicken Ambulthiyal Curry

1 tsp Coconut oil
1 sprig Curry leaves
2 tsp Ginger garlic paste
1 inch Cinnamon stick
1 cup Spring onions
1 Bowl Marinated chicken
As reqd Water

Instructions

For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on medium flame.
2 tsp Basmati rice
Next, add all the remaining dry spices to the same pan and dry roast until done.
3-4 pcs Dry red chilies, 1 tsp Mustard seeds, 2 tsp Coriander seeds, 1 tsp Cumin seeds, 2 tsp Fennel seeds, 5-6 pcs Cloves
Keep the mixture aside to cool down and then grind the same into a powder. Store it in an airtight container for future use.
Next, start the steps formarinating the chicken. Heat water in a pan and add the Goraka. Let it boil forabout 2 minutes until it becomes soft and can be easily turned into pulp.
As reqd Water
Take the chicken in a plate and add crushed black pepper, curry powder, turmeric powder, and salt.
3 tsp Black pepper, 250 gms Chicken breast, 2 tsp Sri Lankan curry powder, 1 tsp Turmeric powder, 2 tsp Salt, 4 tsp Black pepper
Add the boiled Goraka and give it a good mix. Let it rest for 10-15 minutes.
¼ cup Goraka
Next, heat oil in a pan. Add the curry leaves, ginger garlic paste, cinnamon stick, and spring onions. Saute.
1 tsp Coconut oil, 1 sprig Curry leaves, 2 tsp Ginger garlic paste, 1 inch Cinnamon stick, 1 cup Spring onions
Add the marinated chicken and mix well.
1 Bowl Marinated chicken
Cook the chicken for 7-8 minutesuntil 80% done.
Then add water as per your desired consistency and let the chickensimmer for a few minutes or until done.
As reqd Water
Serve hot with rice and dal of your choice.

Notes

Although it is recommended to use coconut oil while cooking Sri Lankan recipes, you can use any oil of your choice if coconut oil is not up your forte.

Adjust the consistency of the dish as per your preference.

Nutrition