Shaanxi-style Spicy Chicken Curry

Ingredients

In this adaptation, we have incorporated the distinct flavors and spices of Shaanxi cuisine into the traditional Sri Lankan Kukul mas kari. The addition of Sichuan peppercorns, dried red chilies, and Shaanxi chili bean paste gives the dish a fiery kick and a unique flavor profile that sets it apart from the original. The cooking techniques and overall preparation remain true to the Sri Lankan roots, ensuring a harmonious fusion of flavors. We alse have the original recipe for Kukul mas kari, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Shaanxi chili bean paste 2 tablespoons Shaanxi chili bean paste
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 4 dried red chilies, deseeded and crushed 4 dried red chilies, deseeded and crushed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   In a separate bowl, mix together the Shaanxi chili bean paste, Sichuan peppercorns, crushed dried red chilies, turmeric powder, coriander powder, and cumin powder to form a paste.
6. 6.
   Add the spice paste to the pan and cook for 2-3 minutes, stirring continuously to coat the chicken evenly.
7. 7.
   Pour in the diced tomatoes and cook until they soften and release their juices.
8. 8.
   Slowly pour in the coconut milk, stirring well to combine all the ingredients.
9. 9.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
10. 10.
    Season with salt to taste.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Shaanxi chili bean paste — Adjust the amount according to your spice preference. Increase or decrease the quantity to achieve the desired level of heat.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before grinding them to release their aromatic oils and enhance their flavor.

Tips & Tricks

• For an extra kick of heat, add a few whole dried red chilies to the curry while it simmers.
• If you prefer a milder version, reduce the amount of dried red chilies and Shaanxi chili bean paste.
• Serve the curry with steamed rice or Shaanxi-style flatbreads to soak up the flavorful sauce.
• Make a larger batch of the spice paste and store it in an airtight container for future use in other dishes.
• Experiment with different cuts of chicken, such as bone-in pieces, to add more depth of flavor to the curry.

Serving advice

Serve the Shaanxi-style Spicy Chicken Curry hot with steamed rice or Shaanxi-style flatbreads. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the curry in a deep serving dish, allowing the vibrant colors of the curry to shine through. Sprinkle some crushed dried red chilies on top for an added visual appeal.