USING JAFFNA CURRY POWDER - A GUIDE TO SRI LANKAN FLAVORS
AUTHENTIC TAMIL TOUCHDiscover the bold and authentic taste of Northern Sri Lanka with Jaffna Curry Powder. Made from a perfectly roasted blend of spices like coriander, cumin, fennel, and red chillies, this curry powder brings deep flavour and heat to traditional Sri Lankan dishes.
A TASTE OF JAFFNA HEATPrep Time: 15 min
Cooking Time: 30 mins
Servings : 04
INGREDIENTS:
500g Chicken (bone-in, cut into pieces)
2 tbsp Curry Powder
2 tbsp Coconut Oil or Sesame Oil
1 large Onion, finely chopped
1 sprig Curry Leaves
1 tsp Mustard Seeds
3 Garlic Cloves, minced
1-inch piece of Ginger, grated
1 Green Chili, slit
1 Tomato, chopped
½ tsp Turmeric Powder
½ tsp Chili Powder (optional, for extra heat)
Salt to taste
200ml Thin Coconut Milk
100ml Thick Coconut Milk
Juice of ½ Lime
Coriander Leaves for Garnish
INSTRUCTIONS:
1. Marinate the chicken
– In a bowl, coat chicken with 1 tbsp Jaffna curry powder, turmeric, salt, and lime juice. Set aside for 30 mins.
2. Tempering
– Heat coconut oil in a pan. Add mustard seeds, let them splutter.
– Add curry leaves, onions, garlic, ginger, and green chili. Sauté until golden brown.
3. Cook the curry base
– Add chopped tomato and cook until soft.
– Stir in the remaining Jaffna curry powder and chili powder. Sauté until oil separates.
4. Simmer the curry
– Add marinated chicken and cook on high heat for 5–7 minutes.
– Pour in thin coconut milk, reduce heat, and simmer for 20 minutes.
5. Finish with richness
– Add thick coconut milk, simmer gently for 5 more minutes.
– Adjust salt and add lime juice.
6. Garnish & serve
– Sprinkle chopped coriander leaves.
– Serve hot with rice, pittu, or string hoppers.
JAFFNA HEAT IN EVERY BITEWHAT MAKES JAFFNA CURRY POWDER SPECIAL?
Deep roasted for bold flavor
High chili content for spice lovers
Unique blend of coriander, fennel, cumin, fenugreek, dried chili, and curry leaves
No need for additional spice blends
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IN CONCLUSION
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