Named after the king, this house specialty invokes royalty. It is a dish with a savory perfumed scent that invades our favorite Sri Lankan restaurant and holds many fond memories.
When I asked the restaurant owner why none of the Indian import shops had any curry mixes called Kourouma, he grinned the biggest grin and confirmed, “You can only find it here!” So he helped me understand the recipe with an emphasis on the yellow curry. “It has be yellow curry or it won’t taste the same.” I finished my plate, fetched a to-go bag to freeze for later, and went out shopping to scout out the ingredients.
Now I can make it on my own at home with several simple Indian ingredients.
1 whole Chicken
3 tbsp Yellow curry
1 Onion
1 Tomato
1 can Coconut milk
3 tbsp Almond powder
1 star anis
5 cloves (clou de girofle)
1 tsp cumin
1 cinnamon stick
3 tbsp Fried basil
3 Green onions
1 tbsp Fresh cilantro
Basmati Rice tinted with safran
Cook the curry in the coconut milk to make the sauce. Add the chicken and the other spices. Simmer together for 20 minutes. If you’re using chicken pieces without bones you may need to add some bouillon because the bones are flavorful. Serve over safran rice.