I just checked the weather network and its 0 degrees right now. I can see snow falling continuously and the fallen snow already covered all the big trees outside. I just love to look at snow falling: it gives me cozy feeling and I feel like Christmas even its still November. Oh, I should start looking at my computer screen now.
The chicken curry I am sharing today is a dish that my family members from my mom’s side prepare for special occasions. I am not so sure about the “real name” of it, but for the sake of remembering the dish, I would call it Yellow-Chicken-vinegar. To make this dish today, I used red bell pepper as I didn’t have banana peppers in the fridge, but in Sri Lanka, we use banana pepper for this dish all the time.
For those readers who don’t have Sri Lankan curry powder, this is the perfect dish as you only need turmeric and black pepper powder as the spices.
- 1 kg chicken- cut in to medium size pieces
- 1 medium size onion
- ½ medium size tomato
- 1 banana pepper or ½ bell pepper
- 4-6 green chillies- cut each in to 2 pieces vertically
- 4 cloves of garlic- chopped
- 1 small cinnamon stick
- ½ tsp of turmeric powder
- 1 ½ tsp of black pepper powder
- 3 tsp of pure coconut vinegar or pure white vinegar
- Handful of curry leaves
- Salt to taste
- Cooking oil
On medium heat, stir fry cinnamon, curry leaves and chopped garlic. Then, add the onions and stir fry until they turn light golden brown. To this stir fried ingredients, add turmeric, black pepper and some salt. Mix well. Now, it’s the time for chicken pieces. Mix well and stir fry for a minute. Then, pour some water for the chicken pieces to boil. When you can see the chicken pieces are cooked and the water you poured before has reduced to about 1 inch from the bottom of the pan, add banana pepper or bell pepper, green chillies and vinegar to the pan. By now, you can see that the chicken pieces have turned to a beautiful yellowish colour. Cover it with a lid for about a minute. Then, add the tomatoes and carefully mix everything together and adjust the salt if necessary. Turn off the heat.