Sri Lanka Chicken Curry Recipe

Name: Sri Lanka Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup chopped onion; 5 large garlic cloves; 2 tbls chopped peeled fresh ginger; 1 tbls curry powder; 1 tbls ground cinnamon; 3/4 tsp dried crushed red pepper; 1/2 cup chopped fresh cilantro; 12 chicken thighs; 2 tbls vegetable oil; 2 cups canned unsweetened coconut milk; 1 cup canned chicken broth; 1/2 tsp tumeric; Freshly cooked rice

Servings: persons

2/3 cup chopped onion
5 large garlic cloves
2 tbls chopped peeled fresh ginger
1 tbls curry powder
1 tbls ground cinnamon
3/4 tsp dried crushed red pepper
1/2 cup chopped fresh cilantro
12 chicken thighs
2 tbls vegetable oil
2 cups canned unsweetened coconut milk
1 cup canned chicken broth
1/2 tsp tumeric
Freshly cooked rice

1
Blend first 6 ingredients and 1/4 cup cilantro in processor to paste, stopping frequently to scrape down sides of bowl. Rub paste over chicken.
2
Heat oil in heavy large skillet over medium-high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth and tumeric. Reduce heat, cover and simmer until chicken is cooked through, turning once, about 30 minutes. Transfer chicken to plate. Boil liquid in skillet until reduced to sauce consistency, about 4 minutes. Season with salt. Return chicken to skillet; heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.

1458

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup chopped onion, 5 large garlic cloves, 2 tbls chopped peeled fresh ginger, 1 tbls curry powder, and more.

Yes, Sri Lanka Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sri Lanka Chicken Curry

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