I already shared few recipes of my Sri Lankan chicken curry on my blog. And I always wanted to share this deep fried chicken curry version too. I just simply modified my mother’s deep fried chicken curry recipe with extra more spices. 

When my grandma was with us she used to add this spices mixture to her meat curries, specially for her beef curry. So I thought I should try this chicken curry with it too. Mustard seeds, cumin seeds, coriander seeds and black peppercorns were grind to fine paste and then cooked with deep fried chicken. The smell and taste of the curry is delicious, fantastic. I know you all will love it. 

1.this was around 500g boneless, cleaned and washed chicken pieces. 

2.marinate the chicken with 1/2tsp chilli powder, 1/4tsp turmeric powder, 1/2tbsp vinegar and salt. Mix well and leave it to marinate around 30 minutes. 

3.heat a bottom down pan with enough oil to deep fry chicken. Once the oil is well heated deep fry your chicken. Deep fry until brown and place on a paper towel to absorb the excess oil. 

4.meantime using a mortar and pestle or electric grinder, grind 1tsp coriander seeds, 1/4tsp of each cumin and mustard seeds, 1/2tsp black peppercorns. Add few drops of water and grind into a fine paste. 

5.heat a pot with 2-3tbs oil and add crushed 1 inch size ginger and 2 garlic cloves, 2 split green chilies, few curry leaves, a small pandan leaf, cinnamon piece and 3 cardamom pods. Fry until aromatic flavour released. 

6.now add 1,1/2tbsp chilli powder and fry with aromas around 20 seconds. 

7.add the deep fried chicken pieces along with mix spices paste and mix with the rest in low heat. 

8.add 3/4cup of coconut milk and give it a good stir, add salt on your taste and bring the curry to boil. Simmer few more minutes and serve.