Sri Lankan Chicken Curry, known for its bold and aromatic flavors, features tender chicken simmered in a rich, spiced coconut curry sauce. This dish is vibrant with spices like cinnamon, cardamom, and cloves, and infused with coconut milk for a creamy, flavorful finish. It’s perfect for a hearty meal served with rice or flatbread.
Ingredients:
For the chicken marinade:
- 1½ pounds bone-in chicken thighs (or boneless, skinless if preferred)
- 1 tablespoon curry powder (Sri Lankan or your favorite curry blend)
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- Salt, to taste
- 2 tablespoons lime juice
For the curry:
- 2 tablespoons coconut oil (or vegetable oil)
- 1 cinnamon stick
- 2 cardamom pods, lightly crushed
- 4 cloves
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 2 green chilies, slit (adjust to taste for spice)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 cup diced tomatoes (fresh or canned)
- 1 cup coconut milk
- 1½ cups water or chicken broth
- Fresh cilantro, chopped (for garnish)
Instructions:
- Marinate the chicken:
- In a bowl, combine the chicken with curry powder, turmeric, paprika, salt, and lime juice. Mix well to coat the chicken. Cover and let it marinate for at least 30 minutes, or overnight for deeper flavor.
- Cook the aromatics:
- Heat the coconut oil in a large pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Stir for about 1 minute until fragrant.
- Add the chopped onion and sauté for 5-7 minutes until softened and golden brown. Stir in the garlic, ginger, and green chilies and cook for another 2 minutes until fragrant.
- Add the spices:
- Stir in the curry powder, cumin, coriander, and black pepper. Cook the spices for about 1 minute to release their flavors.
- Cook the chicken:
- Add the marinated chicken pieces to the pot and brown them on all sides for 5-7 minutes. The chicken doesn’t need to be fully cooked at this stage.
- Simmer the curry:
- Add the diced tomatoes and stir to combine. Pour in the coconut milk and water (or chicken broth) and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the curry simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally and adjust seasoning with salt if needed.
- Serve:
- Once the curry is done, garnish with freshly chopped cilantro and serve hot with steamed rice, roti, or naan.
Enjoy this fragrant and flavorful Sri Lankan Chicken Curry for a satisfying meal that’s rich in spices and comforting with the creamy coconut sauce!
