How To Make Sri Lankan Chicken Curry
Try a spicy dish with this Sri Lankan chicken curry. Chicken pieces are tossed with vinegar and tamarind juice, then simmered in coconut milk.
Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, ¼ cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick for about 5 minutes until the onion has softened and turned translucent.
Reduce heat to medium-low, and continue cooking and stirring for 15 to 20 minutes more until the onion is very tender and dark brown. Stir in the garlic and cook for an additional 1 minute.
Add the chicken mixture, water, and tomato paste. Stir and simmer for about 10 minutes until the chicken is cooked through. Add the roasted curry powder and stir until evenly dispersed.
Gradually stir in the coconut milk and simmer for 2 to 3 more minutes. (Do not overheat or the coconut milk may curdle.)
- Calories: 548.45kcal
- Fat: 41.17g
- Saturated Fat: 28.26g
- Trans Fat: 0.13g
- Monounsaturated Fat: 6.79g
- Polyunsaturated Fat: 3.23g
- Carbohydrates: 18.80g
- Fiber: 6.42g
- Sugar: 4.93g
- Protein: 31.43g
- Cholesterol: 81.65mg
- Sodium: 853.44mg
- Calcium: 120.92mg
- Potassium: 870.00mg
- Iron: 7.23mg
- Vitamin A: 62.78µg
- Vitamin C: 71.07mg
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This chicken curry is made flavorful and spicy with jalapenos and Garam masala.