Sri Lankan Chicken Curry with Coconut Milk
Directions
- 1Cut onions, tomato, chili, garlic, and ginger.
- 2Heat your pot on medium-high with coconut oil.
- 3Add onions and fry for a minute.
- 4Add curry leaves, pandan leaves, whole spices, ginger, and garlic.
- 5Add fresh chili, curry powder, chili powder, and black pepper.
- 6Toast for 1 minute and add chicken.
- 7Mix well and add tomato, salt to taste, and a splash of water.
- 8Add turmeric.
- 9Reduce heat to medium-low, cover, and cook for 15 minutes.
- 10Remove the lid, add coconut milk, mix well, and cook for about 20 to 25 minutes, stirring occasionally.
- 11Serve with white rice.
Ingredients
- 1 chicken whole breast
- 2 Marylands portioned
- 1 large onion chopped
- 2 small tomato diced
- 4 green chili sliced
- 6 garlic cloves roughly chopped
- 1 inch knob ginger finely chopped
- 2 tbsp coconut oil
- 1 sprig curry leaves
- 0.25 pandan leaf
- 2 cloves
- 2 cardamom
- 1 cinnamon stick
- 2 tbsp Sri Lankan unroasted curry powder
- 0.66 tsp chili powder
- 2 tbsp black pepper
- 1 tsp turmeric
- to taste Salt
- Splash of water
- 0.5 cup coconut cream
- Cilantro
Equipment
pot
Tips
- Once the oil starts to separate, it indicates the curry is well cooked.
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