Ceylon Chicken Curry 1
Dive into the rich flavors of Sri Lanka with this authentic Ceylon Chicken Curry! This aromatic dish combines tender, bite-sized chicken thighs with a lush coconut milk base, spiced to perfection with fragrant curry leaves, ground cinnamon, turmeric, and a touch of chili for heat. A sauté of onions, garlic, ginger, and ripe tomatoes creates a robust foundation, while the slow simmering process ensures a curry that’s deeply flavorful and irresistibly comforting. Finished with a sprinkle of fresh cilantro and a pop of lime, this curry pairs beautifully with steamed rice or warm flatbreads. Quick to prepare in just 15 minutes and ready in under an hour, this recipe is perfect for weeknight dinners and makes enough to serve four.
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 2 tbsp Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tbsp Ginger, grated
- 10 leaves Curry leaves
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric powder
- 0.5 tsp Ground cinnamon
- 1 tsp Chili powder (adjust to taste)
- 2 medium Tomatoes, chopped
- 400 ml Coconut milk
- 200 ml Water
- 1 tsp Salt
- 2 tbsp Fresh cilantro, chopped
- 4 wedges Lime wedges (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the coconut oil in a large pot or skillet over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and curry leaves. Cook for 1-2 minutes until aromatic.
Add the ground coriander, cumin, turmeric, cinnamon, and chili powder. Stir to coat the onions with the spices and let them roast for 30 seconds.
Add the chopped tomatoes and cook for 4-5 minutes, stirring frequently, until the tomatoes break down and form a thick paste.
Add the chicken pieces to the pot and stir to coat them evenly with the spice mixture. Cook for 5 minutes, stirring occasionally, until the chicken begins to brown.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Season with salt, cover the pot, and cook for 20-25 minutes until the chicken is fully cooked and tender, stirring occasionally.
Taste and adjust the seasoning as needed.
Garnish with freshly chopped cilantro and serve hot with lime wedges on the side for extra brightness.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 41.7 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2619 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
