Sri Lankan Chicken Curry
Sri Lankan Chicken Curry is a delicious and aromatic dish made with tender chicken pieces cooked in a flavorful blend of spices such as coriander, cumin, turmeric, cinnamon, and cardamom, along with coconut milk and curry leaves. It's a popular dish in Sri Lankan cuisine known for its rich and complex flavors.
Ingredients
- 1.5 lbs chicken cut into pieces
- 1 large onion chopped
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tomatoes chopped
- 1 can coconut milk (14 oz)
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- Salt to taste
- Fresh curry leaves
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat. Add mustard seeds and cumin seeds and let them splutter.
- Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger, and cook for a minute until fragrant.
- Add coriander powder, turmeric powder, and chili powder. Stir well to combine.
- Add chicken pieces to the pot and brown them on all sides.
- Add chopped tomatoes and cook until they break down.
- Pour in the coconut milk and add curry leaves. Stir well and season with salt.
- Cover the pot and simmer on low heat for about 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
- Taste and adjust seasoning if needed.
- Garnish with fresh cilantro before serving.
- Serve hot with steamed rice or roti.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 598kcal (30%)Carbohydrates: 11g (4%)Protein: 31g (62%)Fat: 49g (75%)Saturated Fat: 26g (163%)Polyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 167mg (56%)Sodium: 158mg (7%)Potassium: 813mg (23%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 801IU (16%)Vitamin C: 13mg (16%)Calcium: 61mg (6%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
