Sri Lankan Chicken Curry with Coconut Milk

40 mins
Serves 1
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Directions

  1. 1Cut onions, tomato, chili, garlic, and ginger.
  2. 2Cut onions, tomato, chili, garlic, and ginger.
  3. 3Cut onions, tomato, chili, garlic, and ginger.
  4. 4Heat your pot on medium-high with coconut oil.
  5. 5Heat your pot on medium-high with coconut oil.
  6. 6Heat your pot on medium-high with coconut oil.
  7. 7Add onions and fry for a minute.
  8. 8Add onions and fry for a minute.
  9. 9Add onions and fry for a minute.
  10. 10Add curry leaves, pandan leaves, whole spices, ginger, and garlic.
  11. 11Add curry leaves, pandan leaves, whole spices, ginger, and garlic.
  12. 12Add curry leaves, pandan leaves, whole spices, ginger, and garlic.
  13. 13Add fresh chili, curry powder, chili powder, and black pepper.
  14. 14Add fresh chili, curry powder, chili powder, and black pepper.
  15. 15Add fresh chili, curry powder, chili powder, and black pepper.
  16. 16Toast for 1 minute and add chicken.
  17. 17Toast for 1 minute and add chicken.
  18. 18Toast for 1 minute and add chicken.
  19. 19Mix well and add tomato, salt to taste, and a splash of water.
  20. 20Mix well and add tomato, salt to taste, and a splash of water.
  21. 21Mix well and add tomato, salt to taste, and a splash of water.
  22. 22Add turmeric.
  23. 23Add turmeric.
  24. 24Add turmeric.
  25. 25Reduce heat to medium-low, cover, and cook for 15 minutes.
  26. 26Reduce heat to medium-low, cover, and cook for 15 minutes.
  27. 27Reduce heat to medium-low, cover, and cook for 15 minutes.
  28. 28Remove the lid, add coconut milk, mix well, and cook for about 20 to 25 minutes, stirring occasionally.
  29. 29Remove the lid, add coconut milk, mix well, and cook for about 20 to 25 minutes, stirring occasionally.
  30. 30Remove the lid, add coconut milk, mix well, and cook for about 20 to 25 minutes, stirring occasionally.
  31. 31Serve with white rice.
  32. 32Serve with white rice.
  33. 33Serve with white rice.

Ingredients

  • 1 chicken whole breast
  • 1 chicken whole breast
  • 1 chicken whole breast
  • 2 Marylands portioned
  • 2 Marylands portioned
  • 2 Marylands portioned
  • 1 large onion chopped
  • 1 large onion chopped
  • 1 large onion chopped
  • 2 small tomato diced
  • 2 small tomato diced
  • 2 small tomato diced
  • 4 green chili sliced
  • 4 green chili sliced
  • 4 green chili sliced
  • 6 garlic cloves roughly chopped
  • 6 garlic cloves roughly chopped
  • 6 garlic cloves roughly chopped
  • 1 inch knob ginger finely chopped
  • 1 inch knob ginger finely chopped
  • 1 inch knob ginger finely chopped
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 2 tbsp coconut oil
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 0.25 pandan leaf
  • 0.25 pandan leaf
  • 0.25 pandan leaf
  • 2 cloves
  • 2 cloves
  • 2 cloves
  • 2 cardamom
  • 2 cardamom
  • 2 cardamom
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 2 tbsp Sri Lankan unroasted curry powder
  • 2 tbsp Sri Lankan unroasted curry powder
  • 2 tbsp Sri Lankan unroasted curry powder
  • 0.66 tsp chili powder
  • 0.66 tsp chili powder
  • 0.66 tsp chili powder
  • 2 tbsp black pepper
  • 2 tbsp black pepper
  • 2 tbsp black pepper
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Splash of water
  • Splash of water
  • Splash of water
  • 0.5 cup coconut cream
  • 0.5 cup coconut cream
  • 0.5 cup coconut cream
  • Cilantro
  • Cilantro
  • Cilantro

Equipment

pot

Tips

  • Once the oil starts to separate, it indicates the curry is well cooked.