Description
A rich and aromatic Sri Lankan curry chicken made with tender bone in chicken simmered in coconut milk, warm spices, fresh curry leaves, and tomato. Deeply flavorful yet beautifully balanced, perfect served over steamed rice.
Ingredients
Units
Scale
- 1 kilogram bone in chicken pieces, skin removed
- 1 can coconut milk, about 400 milliliters
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 10 to 12 fresh curry leaves
- 1 medium tomato, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1 small cinnamon stick
Instructions
- Place a large skillet or Dutch oven over medium heat.
- Add olive oil and sauté the chopped yellow onion until soft and lightly golden.
- Stir in minced garlic, grated ginger, fresh curry leaves, and the cinnamon stick. Cook for about 1 minute until fragrant.
- Add ground turmeric, ground cumin, ground coriander, chili powder, paprika, salt, and black pepper. Toast the spices for about 30 seconds.
- Stir in the chopped tomato and cook until softened.
- Add the bone in chicken pieces and coat them thoroughly in the spice mixture.
- Pour in the coconut milk and bring to a gentle simmer.
- Partially cover and cook for 30 to 35 minutes until the chicken is tender and fully cooked.
- Remove the cinnamon stick, adjust seasoning if needed, and serve hot.
Notes
- Keep the heat moderate to prevent the coconut milk from separating.
- Toast the spices briefly to release their full aroma.
- This curry tastes even better the next day as the flavors deepen.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 145 mg
