In this recipe, i usually use chicken legs which include drumstick and thigh. Yes, the leg has two parts thigh and the drumstick. Drumstick is the calf part while thigh includes the top part.
This recipe came out of my family but there are two things I have added by myself with experience of making chicken. I add these two little ingredients because it adds more flavor to my dish. It could be different for some others, but you may try.
Ingredients
Chicken legs(this includes thighs)
Curd (my secret ingredient no.1)
roasted chili
sliced onions
clove, cinnamon,garlic, ginger,cumin seeds, and the bay leaf (my secret ingredient no.2)
salt
Those are my main ingredients, first, you need to season your chicken, here is how I do it. First, you need to roast chili in a pan, you have to do this in light flame, so take extra care of this. By the time of turning the colour of the chili into brown turn off the flame and keep it aside. Then I will mix turmeric, salt, roasted chili, and curd along with the chicken. As I see the main secret of this special chicken dish is seasoning. The more you season more you taste. Normally I mix all and keep seasoning for 45 minutes or 1hr at least.
You can keep this away by sealing it with a polythene wrap. Then the spices. In Sri Lanka, we usually use spices for every meal. We firmly believe that the spices we add, contain herbal value as well as the power of immunity. And it adds extra flavor and a great touch. This is my little spice pouch for the chicken dish. Ginger, garlic, clove, cinnamon as well cumin seed.
Except for the cinnamon, I grind all these spices using my little wooden mortar and pestle. Here it is. I ordered it from Amazon.
I love to feel the real authentic flavor and smell of crushed ginger garlic past cloveand cuming seeds. The real Sri Lankan tate. So I prefer to use my mortar and pestle instead of blending them.
So here it is after well crushing along with its good smell.
Now put the pan over medium heat add some olive oil and add the crushed spices and the bay leaf, cinnamon, and onions. Once the onion is getting more tender add your well-seasoned chicken and let the curry on medium-high heat. Close with the lid, then after 10-15 minutes pour some water and keep on the same medium-high heat.
Now you are almost finished with the task, add some pepper powder to your taste. That is all. Will you try this, it is my pleasure. And would love to know various ways of preparing chicken legs and drumsticks, waiting to hear from you.
