Sri Lankan Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 cinnamon stick 1 cinnamon stick
• 3 cardamom pods 3 cardamom pods
• 3 cloves 3 cloves
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the mustard seeds, cinnamon stick, cardamom pods, and cloves. Sauté for a minute until the spices release their aroma.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Stir in the minced garlic, grated ginger, and green chilies. Cook for another minute.
5. 5.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
6. 6.
   Sprinkle turmeric powder, chili powder, and coriander powder over the chicken. Mix well to coat the chicken evenly with the spices.
7. 7.
   Pour in the coconut milk and season with salt. Stir everything together.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for 20-25 minutes or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Mustard seeds — To enhance their flavor, you can lightly toast the mustard seeds in a dry pan before adding them to the dish.
• Cilantro leaves — Add the cilantro leaves just before serving to retain their freshness and vibrant color.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add a few extra green chilies.
• If you prefer a milder flavor, reduce the amount of chili powder or omit the green chilies.
• Marinating the chicken in yogurt and spices for 30 minutes before cooking can enhance its tenderness and flavor.
• To make the curry thicker, simmer it uncovered for a few extra minutes.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Sri Lankan Coconut Chicken Curry hot with steamed rice or roti. Accompany it with a side of tangy pickles or chutneys to complement the flavors.

Presentation advice

Garnish the curry with a sprinkle of freshly chopped cilantro leaves to add a pop of color. Serve it in a traditional Sri Lankan clay pot or a decorative serving dish to enhance the visual appeal.