Description
A rich and comforting Sri Lankan curry chicken made with tender chicken simmered in a creamy coconut sauce infused with warm spices and aromatic curry leaves.
Ingredients
Scale
- 700 g chicken pieces
- 400 ml coconut milk
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 10 curry leaves
- 1 small cinnamon stick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Heat a large pan over medium heat and add vegetable oil.
- Add chopped onion, garlic, and ginger, sauté until soft and fragrant.
- Add curry powder, turmeric, chili powder, cinnamon stick, and curry leaves, stir to release aromas.
- Add chicken pieces and coat well with the spice mixture.
- Pour in coconut milk, add salt and black pepper, and bring to a gentle simmer.
- Cook for 25 minutes until the chicken is tender and the sauce thickens.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- Let the curry rest for a few minutes before serving for deeper flavor.
- Use fresh curry leaves if available for the best aroma.
- Adjust chili powder based on your spice preference.
- Reheat gently and add a splash of coconut milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: Sri Lankan curry chicken, coconut chicken curry, spicy chicken curry, easy curry recipe, homemade curry