Sri Lankan Chicken Curry Recipe

Name: Sri Lankan Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 -3 fresh green chilies, finely chopped; 1 teaspoon turmeric; 1 tablespoon coriander seed, ground; 1 kg chicken piece; 600 ml coconut milk; 20 g ghee; salt, to taste; 1 teaspoon lemon juice

Servings: persons

1 onion, finely chopped
2 garlic cloves, finely chopped
2 -3 fresh green chilies, finely chopped
1 teaspoon turmeric
1 tablespoon coriander seed, ground
1 kg chicken piece
600 ml coconut milk
20 g ghee
salt, to taste
1 teaspoon lemon juice

1
In a deep pan and on a medium heat fry all the ingredients, omitting the coconut milk, chicken pieces and the lemon, for 2 - 3 minutes.
2
Add the coconut milk and the chicken pieces to the mixture and stir well.
3
Lower the heat to a minimum so the curry will simmer slowly and with the lid on cook for 30 - 45 minutes or until the chicken is tender, stirring occasionally.
4
Add the salt to taste and the lemon juice and cook uncovered for 2 -3 minutes.
5
Serve with steamed rice.

593

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 onion, finely chopped, 2 garlic cloves, finely chopped, 2 -3 fresh green chilies, finely chopped, 1 teaspoon turmeric, and more.

Yes, Sri Lankan 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 Lankan Chicken Curry

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