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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with salt, turmeric, chilli powder, roasted curry powder, black pepper and tamarind for at least 30 minutes.
Dry roast the coconut, rice, cinnamon, peppercorns and mustard seeds until the coconut becomes very dark brown. Blend with a little warm water into a thick paste.
Heat coconut oil. Add cloves and cardamom, followed by onion, garlic, ginger, curry leaves, pandan and green chillies. Cook until softened.
Add the marinated chicken and cook for 8–10 minutes until lightly browned.
Stir in the Kalu Pol paste and cook for 3–4 minutes, coating the chicken well.
Add 1½ cups hot water, cover and simmer for 35–40 minutes.
If using coconut milk, stir it in during the final 5 minutes. Adjust salt, pepper and chilli to taste.
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Let the curry rest for 15–20 minutes before serving. It gives the spices time to settle and the curry becomes even richer.
Can I use goraka instead of tamarind paste?
Yes, goraka can be used as a substitute for tamarind paste.
What is the purpose of letting the curry rest?
Resting allows the spices to settle and enhances the richness of the curry.
Is the coconut milk necessary?
Coconut milk is optional and can be added for a creamier texture.
How do I know when the Kalu Pol paste is ready?
The coconut should be very dark brown before blending into a paste.
Can I make the curry spicier?
Yes, adjust the amount of chilli powder and green chillies to taste.
