Cook Sri Lankan Curry Chicken Easy Spicy Keto Recipes

EASY CHICKEN CURRY WITHOUT COCONUT MILK OR CREAM | KETO | SPICY

Steps:

• Slice the tomatoes and chop the onions. Also, prepare the ginger and garlic paste. Additionally, get ready with curry leaves, water, curry powder, turmeric powder, mustard seeds, cardamom, cinnamon, and salt.
• Cut the chicken into your desired size pieces and rinse them well. Add turmeric powder, salt, ginger paste, and garlic paste. Mix well and let them marinate for at least 30 minutes.
• Heat the oil and add mustard seeds. Let them splutter. Then add the onions and curry leaves. Sauté till onions turn to translucent. For me, it takes about 2 minutes. Now, add the crushed cardamom and cinnamon. Stir and fry them till onions turn golden.
• Add tomatoes and cook them under high flame for about 2 minutes. Stir occasionally to avoid burning.
• Now add the marinated chicken pieces and give a good mix until all combined.
• Cook covered under high flame for 5 minutes.
• Take off the lid and give a good gentle stir. Again cook covered under the high flame until all the liquid evaporates. For me, it takes about 10 minutes.
• Now take off the lid and cook uncovered under medium flame until the chicken pieces get bit fried. Stir occasionally to avoid burning. For me, it takes about 4 minutes. Then add the curry powder and water. Mix them well.
• Cook covered under high flame for 3 to 4 minutes.
• Take off the lid, give a gentle stir, and again cook covered under very low flame for about 5 minutes.
• Taste the gravy and adjust salt if needed.
• This is how to make an easy chicken curry without coconut milk or cream. Serve and enjoy this Sri Lankan style simple spicy chicken curry.

COOK SRI LANKAN CURRY CHICKEN | EASY | SPICY | KETO

Steps:

• Take the chicken and cut it into your desired size pieces. Rinse them well for 2 or 3 times. Now, add turmeric powder and salt. Mix well and let them marinate for 30 minutes.
• Heat the pan and dry roast dried red chilies, curry leaves, coriander seeds, fennel seeds, cumin seeds, black pepper, cardamom, and cinnamon together under medium flame for 2 to 3 minutes. Stir frequently to avoid burning.
• Grind the dry roasted spices together to a dusting powder.
• Grind the garlic and ginger to a smooth paste.
• Prepare thin coconut milk.
• Get ready with chopped onion and mustard seeds. mustard seeds are optional, you can avoid them.
• Heat the oil and add mustard seeds. Let them splutter. Then, add the onion and sauté until it turns into golden color. Afterward, add ginger and garlic paste. Stir and cook for 30 seconds.
• Now add the marinated chicken pieces, mix, and cook covered under the high flame for 3 to 5 minutes.
• Then, take off the lid and give a good gentle mix. Again cook covered under the medium flame for 3 to 5 minutes.
• Now take off the lid and cook uncovered under the high flame until the chicken pieces get fry. Stir occasionally to avoid burning.
• Once the chicken pieces turn into a light brown color, add the ground spice mix and the coconut milk. Cook covered under very low flame 8 to 10 minutes.
• Finally, taste the curry and adjust salt if needed.
• This is how to cook an easy Sri Lankan curry chicken without potatoes and tomatoes. Serve and enjoy this KETO friendly spicy chicken curry.

SRI LANKAN CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)

Steps:

• In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
• In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
• Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
• Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
• Add the vinegar and season to taste with salt.