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Sri Lankan Chicken Curry
Sri Lankan Chicken Curry
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Spicy Sri Lankan chicken curry with tamarind, roasted spices, and creamy coconut milk. Enjoy with fragrant basmati or jasmine rice.
Ingredients:
  • 3 (6 ounce) boneless skinless chicken breasts
  • 2 tablespoons white vinegar
  • 1 teaspoon tamarind juice
  • 0.25 cup Madras curry powder
  • 1 tablespoon salt, or to taste
  • 1 teaspoon ground black pepper
  • 2 tablespoons coconut oil
  • 1 red onion, sliced
  • 4 green chile peppers, halved lengthwise
  • 8 green cardamom pods
  • 6 whole cloves
  • 12 curry leaves
  • 1 teaspoon fresh ginger root, crushed
  • 1 (2 inch) cinnamon stick, broken in half
  • 3 cloves garlic, minced
  • 0.5 cup water
  • 1.5 tablespoons tomato paste
  • 3 tablespoons roasted Madras curry powder
  • 0.5 (14 ounce) can coconut milk
Instructions:
  • Dice the chicken into bite-sized pieces. In a bowl, mix together vinegar, tamarind juice, 1/4 cup of curry powder, salt, and pepper. Add the diced chicken and toss until well-coated.
  • In a wok or frying pan, heat the coconut oil over medium heat. Saute the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion is softened and translucent, about 5 minutes. Lower the heat to medium-low and cook, stirring occasionally, until the onion is very tender and deep brown, for about 15 to 20 minutes. Add the garlic and cook for 1 more minute.
  • Combine the chicken mixture with water and tomato paste in the pot. Simmer for about 10 minutes until the chicken is fully cooked. Then, mix in the roasted curry powder until well incorporated.
  • Gently incorporate the coconut milk and let it simmer for 2-3 minutes. Be careful not to overheat to prevent curdling.

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