Discover the essence of Sri Lankan cuisine with this enticing chicken curry recipe. Bursting with an array of spices and aromatic ingredients, this dish delivers a harmonious blend of heat, depth, and zest that will tantalize your taste buds. The succulent chicken, marinated to perfection, absorbs the rich flavors of the coconut milk and spices, resulting in a curry that’s both hearty and vibrant. Whether you’re an experienced cook or a culinary novice, this Sri Lankan Chicken Curry promises to be a delightful addition to your culinary repertoire.
Ingredients
- 1 kg (2.2 lbs) chicken, cut into pieces
- 2 large onions, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, chopped
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 2-3 dried red chilies
- 2 tbsp curry leaves
- 1 tsp turmeric powder
- 1 tbsp chili powder
- 2 tbsp Sri Lankan rosted curry powder
- 1 tsp black pepper
- 400 ml (1.7 cups) coconut milk
- 200 ml (0.8 cups) water
- 2 tbsp coconut oil (preferred) or vegitable oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken pieces with turmeric, chili powder, and Sri Lankan rosted curry powder. Add a pinch of salt, mix well, and let it marinate for at least 30 minutes.
- Prepare the Base: Heat oil in a large pan over medium heat. Add mustard seeds and fenugreek seeds. Once they start to splutter, add dried red chilies and curry leaves. Sauté for a few seconds.
- Sauté the Aromatics: Add the chopped onions, green chilies, garlic, and ginger to the pan. Sauté until the onions turn golden brown.
- Cook the Chicken: Add the marinated chicken pieces to the pan. Cook until the chicken is browned on all sides.
- Add Liquids: Pour in the coconut milk and water. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer.
- Simmer and Season: Allow the curry to simmer for about 20-30 minutes, or until the chicken is fully cooked and the flavors have melded together. Add salt to taste.
- Garnish and Serve: Garnish with fresh coriander leaves before serving.
Serve your Sri Lankan Chicken Curry hot with steamed rice, roti, or bread of your choice. Enjoy the explosion of flavors that will surely spice up your life!
Nutritional Chart
Please note that the nutritional values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 20 g |
| Saturated Fat | 14 g |
| Cholesterol | 70 mg |
| Carbohydrates | 10 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 600 mg |
FAQs
Can I adjust the spice level?
Absolutely! If you prefer a milder curry, reduce the amount of chili powder and omit the green chilies. If you enjoy a spicier dish, feel free to add more chili powder or even some freshly chopped hot peppers.
What can I serve with Sri Lankan chicken curry?
This curry pairs wonderfully with steamed rice, roti, naan, or any type of flatbread. You can also serve it with coconut roti, which is a traditional Sri Lankan bread made with grated coconut.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken if you prefer. However, using bone-in chicken pieces can add extra flavor to the curry.
How long can I store the curry?
You can store the curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
What if I can’t find curry leaves?
While curry leaves add a unique flavor, you can omit them if they are not available. Some people use bay leaves as a substitute, though the flavor will be slightly different.
Can I freeze the curry?
Yes, you can freeze the curry for up to 3 months. Make sure it cools completely before transferring to a freezer-safe container. Thaw in the refrigerator before reheating.
How can I enhance the flavor of the curry?
To enhance the flavor, you can marinate the chicken for a longer time, even overnight. Using fresh spices and roasting them slightly before adding to the curry can also deepen the flavors.
What kind of oil should I use?
Traditionally, coconut oil is used for Sri Lankan curries, which adds a rich and authentic flavor. However, you can use vegetable oil or any other neutral oil if preferred.
Ready to spice up your life with this delectable Sri Lankan Chicken Curry? Grab your apron and dive into this culinary adventure! Share your creations with friends and family, and let the exotic flavors transport you straight to Sri Lanka. Happy cooking! 🍛✨
