Sri Lankan Chicken Curry

Based on 0 ratings
C

Callum Wadek

Community member

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings2
350 g
chicken breasts
¾ tbsp
canola oil (for frying)
tsp
fenugreek seeds (optional)
5 leaves
curry leaves
1
onions
tsp
garlic (grated)
1 tsp
ginger (grated)
½ tsp
ground turmeric
½ tsp
chili powder
½ tbsp
ground coriander
½ tsp
ground cumin
¼ tsp
ground fennel
1 tsp
paprika
1 tsp
salt
1 tbsp
vinegar
200 g
canned crushed tomatoes
3
cardamom pods
½
cinnamon stick
½ stalk
lemongrass
125 ml
coconut milk
250 ml
rice

Utensils

cooking spoon, nonstick pan, pot

  • Step 1/6

    • ¾ tbsp canola oil (for frying)
    • tsp fenugreek seeds (optional)
    • 5 leaves curry leaves
    • cooking spoon
    • nonstick pan

    Heat canola oil and fry curry leaves and fenugreek seeds (optional) together until they start to brown.

  • Step 2/6

    • 1 onions
    • tsp garlic (grated)
    • 1 tsp ginger (grated)

    Add onions, garlic and ginger, and fry until the onion is soft and golden in colour.

  • Step 3/6

    • ½ tsp ground turmeric
    • ½ tsp chili powder
    • ½ tbsp ground coriander
    • ½ tsp ground cumin
    • ¼ tsp ground fennel
    • 1 tsp paprika
    • 1 tsp salt
    • 1 tbsp vinegar

    Add turmeric, chili powder, ground coriander, ground cumin, ground fennel, paprika, salt and vinegar, and stir well.

  • Step 4/6

    • 350 g chicken breasts

    Add the chicken breast and stir over medium heat until the chicken is cooked with the spices.

  • Step 5/6

    • 200 g canned crushed tomatoes
    • 3 cardamom pods
    • ½ cinnamon stick
    • ½ stalk lemongrass

    Add the canned tomatoes, cardamom pods, cinnamon stick and lemongrass, mix then cover and simmer over low heat for 40-50 minutes.

  • Step 6/6

    • 125 ml coconut milk
    • 250 ml rice
    • pot

    Add coconut milk and salt and/or lemon juice to taste. Serve with rice.

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