Biryani Chicken Korma Curry

Name: Biryani Chicken Korma Curry
Yield: Serves 8
Cuisine: Sri Lankan
Ingredients: 1 teaspoon ground cumin; 1 small chicken stock cube, dissolved in 375 ml (13 fl oz/1½ cups) boiling water; 4 tablespoons korma spice mix (store-bought); 3 cloves garlic, ground into a paste; 6 cloves; 6 green cardamom pods, bruised; 4 cm (1½ inch) piece ginger, ground into a paste; 1 teaspoon freshly ground black pepper; 2 teaspoons salt, dissolved in 60 ml (2 fl oz/¼ cup) warm water; 125 ml (4 fl oz/½ cup) soy sauce; 6 cm (2½ inch) piece lemongrass, white part only, finely chopped; 1 tablespoon vegetable oil; 10 cm (4 inch) piece rampe (pandanus) leaf*, cut into 2 cm (¾ inch) pieces; 2 cinnamon sticks, broken into pieces; 1 tablespoon roasted chilli powder*; 8 roma tomatoes, cut into quarters; 2 sprigs curry leaves, leaves picked; 2 red onions*, sliced; 1.6 kg (3 lb 8 oz) whole chicken; 1 kg (2 lb 4 oz) all-purpose potatoes, unpeeled; 60 ml (2 fl oz/¼ cup) tomato purée

Preparation info

Serves
8

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

This is a mild, aromatic tomato-based chicken and potato curry. It is mixed with rice to form the bottom layer of the biryani. This curry is also delicious on its own with fragrant samba rice.

Ingredients

1 kg (2 lb 4 oz) all-purpose potatoes, unpeeled
1.6

Asia
Sri Lanka
Colombo
Main course
Side dish
Spicy

Method

Boil the whole potatoes in a large saucepan until tender, then drain. When cool, peel and cut into 3-4 cm (1¼-1½ inch) pieces.

Place the chicken on a chopping board. Using a large knife or poultry scissors, joint the chicken into 8 pieces. Then, using a cleaver or large, heavy kitchen knife, cut the chicken through the bone into 4–5 cm (11/2–2 inch) pieces. Place the ch