Sri Lankan Chicken
Experience the vibrant flavors of Sri Lankan cuisine with this rich and aromatic Sri Lankan Chicken Curry. Made with tender bone-in chicken simmered in a luscious coconut milk base, this dish is layered with the bold essence of roasted Sri Lankan curry powder, fresh curry leaves, and a medley of ground spices like coriander, cumin, and turmeric. The addition of slit green chilies and juicy tomatoes enhances the curry with a subtle heat and tang, while a garnish of fresh cilantro and optional lime juice adds a burst of freshness. Perfectly suited for pairing with steamed rice or warm flatbreads, this hearty and satisfying recipe is easy to prepare in under an hour, making it an ideal choice for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1.5 lbs Bone-in chicken pieces (skinless)
- 3 tbsp Coconut oil
- 1 large Red onion, finely sliced
- 4 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 10 leaves Curry leaves
- 2 large Green chilies, slit lengthwise
- 2 medium Tomatoes, chopped
- 1.5 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 2 tsp Sri Lankan curry powder (roasted variety)
- 1.5 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 1 cup Coconut milk
- 1 cup Water
- 2 tbsp Fresh cilantro leaves, chopped
- 1 tbsp Lime juice (optional)
Instructions
Clean and cut the chicken into medium-sized pieces. Pat dry with paper towels and set aside.
In a large, heavy-bottomed pan, heat the coconut oil over medium heat.
Add the sliced red onion and sauté until softened and golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, curry leaves, and slit green chilies. Sauté for 2-3 minutes until fragrant.
Add the chopped tomatoes and cook until they break down and form a thick paste, about 5 minutes.
Lower the heat and add the coriander powder, cumin powder, turmeric powder, red chili powder, Sri Lankan curry powder, salt, and black pepper. Stir well to coat the onions and tomatoes in the spices, cooking for 1-2 minutes to release their aroma.
Add the chicken pieces to the pan and stir to coat them thoroughly in the spice mixture. Cook for 5 minutes, turning occasionally to lightly brown the chicken.
Pour in the coconut milk and water, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes, stirring occasionally.
Check for seasoning and adjust salt or spice levels if needed. If the curry is too thick, you can add a little more water to reach your desired consistency.
Turn off the heat and garnish with fresh cilantro leaves. For added brightness, drizzle lime juice over the top if desired.
Serve hot with steamed rice, roti, or any flatbread of your choice.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.7 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 842 mg | 18% | |
*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.
