Sri Lankan King’s Chicken Curry with Sandalwood

Ingredients

• 1 large chicken (or fowl), about 1.6 kg / 3 ¼ pounds, cut into 5 pieces
• 1 small brown onion, thinly sliced
• 4 cloves garlic
• 2 pieces pandan leaf, roughly torn into pieces
• 2 red chilis, chopped
• 4 green chilis, chopped
• 1 sprig of curry leaves
• 1 pinch of ground mustard
• 10 black peppercorns
• 1 knob fresh turmeric
• ½ tsp mustard seeds
• 90 ml vegetable oil
• 1 small piece of sandalwood (see note)
• 2 tbsp white vinegar
• 6 cloves
• 4 cardamom pods, crushed
• ***
• ½ tsp of The Hirshon Sri Lankan dark roasted curry powder, made from:
• 1 tablespoon uncooked rice
• 4 tablespoons coriander seeds
• 2 ½ tablespoons cumin seeds
• 1 ½ tablespoons fennel seeds
• 2-inch (5-cm) Ceylon cinnamon stick
• ½ teaspoon fenugreek seeds
• 1 teaspoon black peppercorns
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric powder
• 5 cardamom pods, shelled
• 5 cloves
• 4 pieces of 2-inch (5-cm) pandan leaves
• 2 sprigs curry leaves
• 500 ml (2 cups) coconut cream
• dried red chilis, to serve
• pandan leaf, extra, to serve

Instructions

1. Make the Hirshon Sri Lankan curry powder:
2. Toast each ingredient separately in a saucepan over medium heat, stirring often, until fragrant and browned.
3. Remove from heat, cool, and grind together in a coffee grinder.
4. Store extra in a glass jar in the fridge.
5. Place the chicken, onion, garlic, pandan, chilis and curry leaves in a large pot. Toss to combine. Add the ground mustard and pepper, and season with salt. Massage the mixture into the chicken. Set aside to marinate for at least 20 minutes.
6. Meanwhile, make the turmeric paste. In a mortar and pestle, crush the turmeric with the mustard seeds to form a paste. Set aside.
7. Heat 2 tbsp oil in a heavy-based saucepan. Remove the chicken pieces from the marinade, reserving the spices. Once the oil is hot, place the chicken in the pan skin-side down and cook for 5-6 minutes or until the skin is crisp. Turn the chicken and cook the other side for 2-3 minutes or until browned.
8. Meanwhile, heat the remaining oil in a separate pan. Add the reserved spice marinade and sandalwood and fry for 2-3 minutes or until fragrant. Add the cloves and cardamom pods and continue to fry for another 2-3 minutes, then add the turmeric paste, black pepper, salt and the curry powder and vinegar. Combine well, then add the chicken.
9. Cover the chicken with water (about 2 cups) and simmer over low heat for 45-60 minutes. (Check the pot regularly to ensure the water level doesn’t drop too much.)
10. When the chicken is tender, add the coconut cream and bring to the boil. When boiling, immediately remove from heat.
11. To serve, arrange the chicken on a serving plate. Garnish with the dried red chillis and the pandan leaf.
12. Note
13. • Pure sandalwood oil is available from health food stores and if using, it should be added to the dish with the water.

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