Sri Lankan Chicken Curry

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1.5 kg - chicken
  • 2 tbsp - ghee or vegetable oil
  • 1/4 tsp - fenugreek seeds
  • 10 curry leaves
  • 2 large onions, finely chopped
  • 4-5 cloves garlic, finely chopped
  • 2 tsp - fresh ginger, finely grated
  • 1 tsp - turmeric powder
  • 1 tsp - chilli powder
  • 1 tbsp - ground coriander
  • 1/2 tsp - ground fennel
  • 1 tsp - cumin
  • 2 tsp - paprika
  • 2 tsp - salt
  • 2 tbsp - vinegar
  • 2 tomatoes, peeled and chopped
  • 6 cardamom pods, bruised
  • 1 stick cinnamon
  • lemon grass - 1 stalk
  • pandan leaf - 1
  • 1 cup - thick coconut milk

How to Make Sri Lankan Chicken Curry

  • Heat ghee and fry fenugreek and curry leaves until they start to brown.
  • Add onions, garlic and ginger and fry gently until onions are quite soft and transparent.
  • Add turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir well.
  • Add tomatoes, whole spices and lemon grass.
  • Add chicken and stir over medium heat until the chicken is thoroughly coated with spices.
  • Cook covered over low heat for 40 to 50 minutes.
  • Add coconut milk, more salt if required and a squeeze of lemon juice if you desire.
  • Do not cover after adding coconut milk.
  • Recipe Courtesy: Mareena's Recipe Collections

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