Sri Lankan Chicken Curry

My Sri Lankan neighbor was kind enough in sharing her delicious chicken curry recipe. I have taken it and modified it into a great dehydrated backpacking meal. The original is below and is worth trying out at home:

Ingredients:

  • 1/2 cup dried chicken
  • 1 teaspoon powdered ginger or dried diced ginger
  • 1 teaspoon garlic powder
  • 3 – 2 inch pieces of dried lemongrass or 1/2 teaspoon dried lemon zest
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric
  • 1 whole clove
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon cardamon
  • 1 tablespoon curry powder
  • 1/2 teaspoon dried minced onion
  • 1 teaspoon dried tomato powder
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon coconut oil (add at campsite)
  • 2 tablespoons dried asian pennywort or dried spinach

Directions:

Add all ingredients to a lightweight container. At your campsite empty the container into a cooking pot and cover with water. Simmer about 20 minutes or until all the ingredients are rehydrated. Serve with instant rice either made separately or added to the pot in the last five minutes with some additional water. Serves two.

 

 

Traditional Recipe

Ingredients:

  • 1.5 pounds dark meat chicken cut into chunks and seasoned with salt, pepper, and tumeric
  • 2 tablespoons mashed ginger
  • 6 medium cloves garlic, sliced
  • 6, 2 inch pieces of lemongrass
  • a piece of real cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 small jalapeƱo pepper sliced
  • 7 cloves
  • 4-5 cardamon pods
  • 2 tablespoons roasted curry powder
  • 1/4 of a red onion, diced
  • kara pincha (curry leaves) optional
  • pandan (screw pine leaves) optional
  • 1 large tomato diced
  • 8 ounces coconut milk

Directions:

Season the chicken and let sit while preparing other ingredients. Saute everything except chicken, tomatoes, and coconut milk over high heat until onion is softened. Add chicken and brown until cooked, about 10-15 minutes. Add the tomato and cook an additional 5 minutes. Add the coconut milk, warm, and serve. Serve over rice. This Gotu Kola (pennywort) salad goes great with it. Pennywort is a common weed so you may luck out foraging it.