Sri Lanka Chicken Curry Recipes

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SRI LANKAN CHICKEN CURRY



Sri Lankan Chicken Curry image

Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Provided by Sriyani

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 19

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice
¼ 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
½ cup water
1 ½ tablespoons tomato paste
3 tablespoons roasted Madras curry powder
½ (14 ounce) can coconut milk

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.)

Nutrition Facts : Calories 392.9 calories, Carbohydrate 20.9 g, Cholesterol 72.7 mg, Fat 22.4 g, Fiber 5.5 g, Protein 31.4 g, SaturatedFat 16.7 g, Sodium 1877.8 mg, Sugar 4.3 g

KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)



Kukul Mas Maluwa (Sri Lankan Chicken Curry) image

The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.

Provided by Samantha Seneviratne

Categories     dinner, curries, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

4 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1/2 teaspoon cardamom seeds (from about 8 green pods)
1/4 teaspoon black peppercorns
20 fresh curry leaves
1/4 cup coconut oil
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger
1 tablespoon ground sweet paprika
2 teaspoons ground turmeric
2 teaspoons kosher salt
3 medium plum tomatoes, chopped
1 to 3 bird's-eye chiles, minced
1 whole (3- to 4-pound) chicken, skin removed, chicken cut into 10 pieces
2 (6-inch) pieces pandan leaves
1 (3-inch) cinnamon stick
1 fresh lemongrass stalk, trimmed, cut into 4-inch lengths, and bashed lightly
1 cup full-fat coconut milk
2 teaspoons white vinegar

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.

SRI LANKA CHICKEN CURRY



Sri Lanka Chicken Curry image

A particularly tasty curry - full of flavour - and not so hot that the specially selected spices are not hidden.

Provided by JoyfulCook

Categories     Curries

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 onions, large, diced
3 lbs chicken pieces, skinned
10 curry leaves
2 teaspoons garlic, Crushed
2 teaspoons ginger, grated
3/4 teaspoon chili, powdered
1 teaspoon turmeric

Steps:

  • Heat the oil in a large saucepan and gently fry the curry leaves until they start to slightly brown add the onions, garlic and ginger and cook until soft, stirring.
  • Add the Chilli, tumeric, corriander, paprika, cummin vinegar and the salt. stir well.
  • Add the chicken and stir until coated with the spice mixture. Add the tomatoes, whole spices and lemon rind.
  • Simmer gently over low heat for about 45 to 60 minutes (according to the size of the chicken peices). do not be tempted to add any water, as it will form its own juices. stir ocassionally.
  • Add the Coconut milk at the end of the cooking stir in well, and thicken if necessary with some cornflour mixed in a small amount of water.
  • Serve with rice, and Naan bread.
  • NB - like most recipes, this is easier to make if all the ingredients have been prepared.
  • Great to freeze.

Nutrition Facts : Calories 316.8, Fat 20.9, SaturatedFat 6, Cholesterol 103.6, Sodium 102, Carbohydrate 4.5, Fiber 0.8, Sugar 1.6, Protein 26.2

SRI LANKA CHICKEN CURRY



Sri Lanka Chicken Curry image

A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.

Provided by JoyfulCook

Categories     Curries

Time 1h30m

Yield 8-10 8-10 serves, 6-8 serving(s)

Number Of Ingredients 18

3 lbs skinless chicken thighs
10 curry leaves
2 onions, diced
2 teaspoons garlic, crushed
2 teaspoons gingerroot, fresh grated
2 tablespoons oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons paprika
1/2 teaspoon salt
2 tablespoons white vinegar
2 tomatoes, diced
6 cardamom pods, cracked open
2 slices lemon rind
1 cinnamon stick, small
1/2 cup coconut milk

Steps:

  • Heat oil in large saucepan and fry curry leaves until they start to turn colour.
  • Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
  • Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
  • Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
  • Add the coconut milk or even a small amount of cream if coconut milk is not available.
  • Stir through and thicken if necessary.
  • Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
  • This dish freezes well.

Nutrition Facts : Calories 431.8, Fat 18, SaturatedFat 6.8, Cholesterol 188.2, Sodium 410.7, Carbohydrate 20.1, Fiber 2.1, Sugar 15.5, Protein 46.1

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