Search

Sri Lankan Chicken Curry

Too few ratings

Callum Wadek

Community Member

Difficulty

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

Ingredients

Servings:-4+
700 g chicken breasts
1½ tbsp canola oil (for frying)
¼ tsp fenugreek seeds (optional)
10 leaves curry leaves
onions
2½ tsp garlic (grated)
2 tsp ginger (grated)
1 tsp turmeric
1 tsp chili powder
1 tbsp ground coriander
1 tsp ground cumin
½ tsp ground fennel
2 tsp paprika
2 tsp salt
2 tbsp vinegar
400 g canned crushed tomatoes
cardamom pods
cinnamon stick
1 stalk lemongrass
250 ml coconut milk
500 ml rice

Utensils

  • cooking spoon
  • nonstick pan
  • pot
  • Step 1/6

    • 1½ tbsp canola oil (for frying)
    • ¼ tsp fenugreek seeds (optional)
    • 10 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

    • onions
    • 2½ tsp garlic (grated)
    • 2 tsp ginger (grated)

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

  • Step 3/6

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

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

  • Step 4/6

    • 700 g chicken breasts

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

  • Step 5/6

    • 400 g canned crushed tomatoes
    • cardamom pods
    • cinnamon stick
    • 1 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

    • 250 ml coconut milk
    • 500 ml rice
    • pot

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