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Sri Lankan Coconut Chicken Curry
Dive into the rich and vibrant flavors of Sri Lanka with this Coconut Chicken Curry. This delightful dish combines tender chicken pieces with fragrant spices and creamy coconut milk, creating a comforting and aromatic experience that transports your taste buds to the tropical shores of Sri Lanka. Traditionally, this curry is enjoyed with rice or roti, making it a perfect meal for family gatherings or special occasions. Experience the history of Sri Lankan cuisine, which is a melting pot of influences from various cultures, making this dish a true representation of its heritage.
Ingredients
- Vegetable oil
- 2 tablespoons
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Ginger
- 1 inch piece, grated
- Curry powder
- 2 tablespoons
- Turmeric powder
- 1 teaspoon
- Cinnamon stick
- 1
- Cardamom pods
- 3, crushed
- Cloves
- 3
- Chili powder
- 1 teaspoon (adjust to taste)
- Salt
- 1 teaspoon (adjust to taste)
- Coconut milk
- 1 can (14 oz)
- Chicken thighs or breasts
- 1.5 lbs, cut into bite-sized pieces
- Curry leaves
- 10-12 leaves
- Lime juice
- 2 tablespoons
- Fresh cilantro
- for garnish
Instructions
- In a large pan, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, curry powder, turmeric powder, cinnamon stick, crushed cardamom pods, cloves, chili powder, and salt. Sauté for another 2 minutes until fragrant.
- Add the chicken pieces to the pan, stirring to coat with the spice mixture. Cook until browned on all sides, about 5-6 minutes.
- Pour in the coconut milk and add the curry leaves, mixing well to combine all ingredients.
- Cover the pan and reduce heat to low, allowing the curry to simmer for 30 minutes, or until the chicken is cooked through and tender.
- Remove the lid and stir in the lime juice, adjusting seasoning if needed.
- Garnish with fresh cilantro and serve hot with steamed rice or roti.
Tips
- For a spicier curry, add more chili powder or include sliced green chilies.
- If you prefer a thicker curry, let it simmer uncovered for a few additional minutes to reduce the sauce.
- This dish pairs beautifully with a side of sautéed greens or a fresh cucumber salad.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 25g Carbs: 15g Protein: 35g Sodium: 600mg Sugar: 3g
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