Sri Lankan Coconut Chicken Curry (2024)

4.43000 from 7 votes

• 1 - Brown (Yellow) Onion, Sliced
• 4 - Garlic Cloves, Minced
• 25g (0.8oz) - Ginger, Peeled & Minced
• 2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
• 750g (1.6lbs) - Chicken Thigh
• 3 tsp (7g) - Ground Cumin
• 2 tsp (3g) - Ground Coriander
• ½ tsp (1.5g) - Ground Cloves
• 2 tsp (6g) - Smoked Paprika
• 2 tsp (4g) - Ground Turmeric
• 4 - Cardamom Pods
• ¾ Cup (180ml) - Chicken Stock or Vegetable Stock
• 12g (0.4oz) - Desiccated Coconut (Optional)
• 2 Cups (500ml) - Coconut Milk
• Seasoning To Taste

Garnish

• Roasted & Chopped Cashew Nuts
• 1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
• 1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
• Coriander (Cilantro)

Rice

• 1 Cup (200g) - Basmati Rice, Washed
• 2 Cups (500ml) - Cold Water
• 2 - Kaffir Lime Leaves (Optional)
• Sea Salt Flakes To Taste

Sri Lankan Coconut Chicken Curry

• In a large bowl, add the chicken thigh, sliced onion, minced garlic & ginger & 1 tsp (10ml) of coconut oil, mix to combine. Cover & marinate for a minimum of 30 minutes up to 24 hours.

  

• Heat 2 Tbsp (50g) of coconut oil in a large high rimmed pan or pot over medium-high heat. Add in the chicken thigh, leaving the remaining ingredients in the marinating bowl & sear for 3 minutes on both sides until golden. Remove & place on a plate to rest for the time being. Do it in batches if need be.

  

• In the same pan or pot, add the remaining marinating ingredients as well as the ground cumin, ground coriander, ground cloves, smoked paprika, turmeric & cardamom pods. Saute for 3 minutes, mixing regularly.

  

• Add in the coconut milk, chicken stock & desiccated coconut (optional), mix to combine & bring to a simmer. Once simmering, add in the seared chicken along with any resting juices & mix to combine. Reduce heat to low & simmer for 25 minutes, stirring occasionally.

  

• After 25 minutes, check the curry for seasoning, adjusting if necessary, mix to combine & remove from the heat. Serve the curry with rice (below) & garnish with cashew nuts, spring onion (scallion), coriander (cilantro) & chilli. Dig in.

  

Rice

• Place a large saucepan over high heat. Add in the rice, cold water, kaffir lime leaves & sea salt flakes & mix to combine. Bring to a boil, reduce heat to low, cover & cook for 14 minutes undisturbed. After 14 minutes, turn off the heat but leave the lid on for 4 more minutes then remove. Remove & discard the kaffir lime leaves, fluff the rice with a fork & serve with the curry.

  

Nutrition Facts

Sri Lankan Coconut Chicken Curry

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.