The Best Sri Lankan Chicken Curry
Fragrant, creamy, and packed with bold spice, this Sri Lankan Chicken Curry is hands down one of the most comforting curries you’ll ever make! Tender chicken thighs are simmered in a rich coconut milk base infused with turmeric, coriander, garlic, and fresh chillies for just the right amount of heat.
Ingredients
- 1 1/2 kg Chicken thighs diced
- 30 g Ghee
- 1 Onion chopped
- 2 Garlic cloves crushed
- 3-4 Fresh green or red chillies cut lengthways into thin strips and seeds removed
- 1 1/2 tsp Ground turmeric
- 2 Tbsp Ground coriander
- 625 ml Coconut milk
- 2 Tbsp Coconut cream
- 2 Tbsp Fresh lemon juice
- 1 cup Basmati rice
Toppings
- Fresh coriander
- Lemon
Instructions
- Melt ghee in a large pan over medium heat. Add onion, garlic, chillies, turmeric, and ground coriander, and cook for 2 minutes until fragrant.
- Add the chicken pieces and pour in coconut milk. Stir to combine. Bring to a gentle boil, then reduce to low, cover, and simmer for 45 minutes, or until the chicken is tender and the sauce is rich.
- Remove the lid and stir in coconut cream and lemon juice. Simmer uncovered for 5 minutes to thicken slightly.
- Cook basmati rice according to packet instructions. Serve curry topped with fresh coriander, with rice on the side.
Nutrition
Calories: 1430kcalCarbohydrates: 57gProtein: 69gFat: 104gSaturated Fat: 51gPolyunsaturated Fat: 14gMonounsaturated Fat: 30gTrans Fat: 0.3gCholesterol: 387mgSodium: 321mgPotassium: 1366mgFiber: 3gSugar: 10gVitamin A: 616IUVitamin C: 57mgCalcium: 105mgIron: 9mg
Tried this recipe?Let us know how it was!