Sri Lanka Chicken Curry
Experience the exotic flavors of Sri Lanka with this aromatic Chicken Curry, a dish that perfectly balances bold spices and creamy coconut milk. Tender, bone-in chicken is simmered with a fragrant blend of turmeric, cumin, coriander, and garam masala, creating layers of depth and warmth in every bite. Enhanced by the freshness of curry leaves, green chilies, and a touch of lime juice, this curry oozes authenticity and flavor. The addition of coconut milk offers a rich, velvety base, while a final garnish of fresh cilantro adds a burst of color and freshness. Perfectly paired with steamed rice, roti, or naan, this Sri Lankan Chicken Curry is a soul-warming recipe that brings the vibrant cuisine of the tropics straight to your table.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, skinless)
- 400 ml Coconut milk
- 2 medium Yellow onion (finely chopped)
- 4 cloves Garlic (finely minced)
- 1 tablespoon Ginger (grated)
- 2 Green chilies (sliced)
- 1 large Tomato (chopped)
- 10 leaves Curry leaves
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground fennel
- 1 teaspoon Chili powder (adjust to preference)
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 ml Water
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Cut the chicken into medium-sized pieces and set aside.
Heat the vegetable oil in a large pot over medium heat.
Add the curry leaves and sauté for 1 minute until aromatic.
Add the chopped onions, garlic, and ginger. Cook for 5-7 minutes until the onions turn golden brown.
Stir in the turmeric, ground coriander, cumin, fennel, chili powder, and garam masala. Let the spices toast for 1-2 minutes to release their aroma.
Add the chopped tomato and green chilies. Cook for 5 minutes until the tomato softens and blends with the spices to form a paste.
Add the chicken pieces to the pot, coating them evenly with the spice mixture. Allow the chicken to sear for 5 minutes.
Pour in the water and bring it to a simmer. Cover the pot and cook the chicken on low heat for 25 minutes, stirring occasionally.
Add the coconut milk, salt, and black pepper. Stir well and let the curry simmer gently for another 15-20 minutes until the chicken is tender and the sauce is rich and creamy.
Stir in the lime juice just before removing the curry from the heat.
Garnish with fresh cilantro and serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 47.3 g | ||
| Protein | 318.6 g | 637% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 359 mg | 28% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4324 mg | 92% | |
*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.
