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Sri Lankan Chicken Curry

3.0

1 tbsp coconut oil

1 onion, finely chopped

10 g garlic cloves, minced

10 g ginger, minced

2 green chillies, sliced

1 tbsp Sri Lankan curry powder (see above in the blog for the recipe for this)

1 tsp turmeric

1 tsp cumin

1 tsp paprika

½ tsp chilli powder

1 tsp cinnamon

600g chicken breast, cut into bite-sized pieces

50 ml tomato puree

300ml light coconut milk

¾ tsp salt

Juice of ½ lime

Fresh coriander, chopped

Heat the coconut oil in a large non-stick pan over medium heat. Add the chopped onion and cook for 5–6 minutes until softened.
Add garlic, ginger, and green chillies. Cook for another 2 minutes until aromatic.
Add turmeric, curry powder , cumin, paprika, chilli powder, and cinnamon. Stir constantly for 1 minute to release the aromas.
Add the chicken breast pieces and stir to coat well. Cook for just 3–4 minutes until lightly seared on the outside. Add a splash of water if you need to release any burnt bits from the bottom of the pan.
Add tomato purée, light coconut milk, and salt. Stir thoroughly and bring to a gentle boil. Reduce the heat and simmer uncovered for 10 minutes to thicken and develop the flavours.
Season with a squeeze of lime juice. Garnish with fresh coriander.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

CuisineSri Lankan

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 43 weeks ago

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