Chicken Ceylon Style Sri Lanka
Dive into the rich, aromatic world of Sri Lankan cuisine with this Chicken Ceylon Style recipe, a perfect blend of exotic spices and creamy coconut milk. This dish showcases tender chicken pieces simmered in a fragrant sauce of Ceylon curry powder, turmeric, and whole spices like cinnamon, cardamom, and cloves, all balanced by the sweetness of coconut milk and the tangy zest of lime juice. Enhanced with aromatic curry leaves and fresh cilantro, this curry bursts with flavor and pairs beautifully with steamed rice, roti, or crusty bread. Both comforting and vibrant, this recipe captures the essence of Sri Lanka’s culinary tradition, offering a deliciously spiced, crowd-pleasing experience in just an hour.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium-sized pieces)
- 400 ml Coconut milk
- 2 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (grated)
- 2 medium Tomatoes (diced)
- 2 tbsp Cooking oil (vegetable or coconut oil)
- 2 tbsp Ceylon curry powder
- 0.5 tsp Turmeric powder
- 1 small Cinnamon stick
- 3 pods Cardamom pods (crushed)
- 4 pieces Cloves
- 2 medium Green chili peppers (sliced lengthwise)
- 12 leaves Dried curry leaves (optional)
- 1 tsp Salt
- 0.5 tsp Sugar
- 1 cup Water
- 2 tsp Lime juice
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
Clean and cut the chicken into medium-sized pieces. Pat dry and set aside.
In a large pot or deep pan, heat the oil over medium heat.
Add the cinnamon stick, cardamom pods, and cloves. Fry for 1-2 minutes until fragrant.
Add the chopped onions and sauté until golden brown, about 6-8 minutes.
Stir in the garlic, ginger, and green chili peppers. Cook for 2-3 minutes, stirring frequently.
Add the diced tomatoes and cook until they soften and blend into the mixture, about 5 minutes.
Mix in the Ceylon curry powder, turmeric powder, and salt. Stir well to coat the spices evenly.
Add the chicken pieces to the pan and stir to combine everything. Cook for 5-6 minutes until the chicken is lightly browned.
Pour in the coconut milk and water. Add the curry leaves (if using) and sugar. Stir to combine.
Bring the curry to a gentle simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce is flavorful and slightly thickened.
Adjust salt to taste. Stir in lime juice for a tangy finish.
Garnish with fresh cilantro and serve hot with steamed rice, roti, or bread.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 54.7 g | ||
| Protein | 210.5 g | 421% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3878 mg | 83% | |
*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.
