Are you craving a vibrant, flavorful meal that transports you straight to the sunny shores of Sri Lanka? Then look no further! This easy Sri Lankan chicken curry recipe is bursting with aromatic spices and tender chicken, making it a delicious and satisfying dish for any weeknight dinner. Perfect for those looking for healthy meals and quick dinner ideas, this homemade cooking masterpiece is surprisingly simple to create, even for beginner cooks.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, finely chopped (optional, adjust to your spice preference)
- 1 tbsp curry powder (Sri Lankan curry powder is ideal, but a good quality blend will work)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cloves
- 1/4 tsp black pepper
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup coconut milk
- 1 tbsp vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
Step 1: Sauté Aromatics
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic, ginger, and green chili (if using) and cook for another minute until fragrant.
Step 2: Bloom the Spices
Add the curry powder, turmeric, coriander, cumin, cinnamon, cloves, and black pepper to the pot. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This step is crucial for a truly delicious curry; don't skip it!
Step 3: Brown the Chicken
Add the chicken pieces to the pot and cook, stirring occasionally, until browned on all sides. This will help to develop a deeper flavor.
Step 4: Simmer the Curry
Pour in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Step 5: Creamy Finish
Stir in the coconut milk and simmer for another 5 minutes to allow the flavors to meld and the sauce to thicken slightly. Season with salt to taste.
Step 6: Serve and Enjoy
Garnish with fresh cilantro and serve hot over cooked rice.
Cooking Tips for the Best Sri Lankan Chicken Curry:
- Spice it up: Adjust the amount of green chili to your liking. For a milder curry, omit it entirely or use a smaller chili.
- Coconut milk magic: For a richer, creamier curry, use full-fat coconut milk.
- Slow and steady: Allowing the curry to simmer gently for a longer period will result in more tender chicken and a deeper, more flavorful sauce.
- Fresh is best: Using fresh ginger and garlic will significantly enhance the flavor of your curry.
Variations:
- Vegetable Curry: Add your favorite vegetables like potatoes, carrots, peas, or green beans during the last 15 minutes of cooking.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for extra heat.
- Lemony Twist: Squeeze in the juice of half a lime at the end for a bright, zesty finish.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 30-35g Fat: 15-20g Carbohydrates: 20-25g
This delicious and easy Sri Lankan chicken curry is a perfect example of how simple, healthy meals can also be incredibly flavorful. It's a fantastic option for a quick weeknight dinner, a satisfying lunch, or even a delicious addition to your next dinner party menu. Enjoy the taste of Sri Lanka from the comfort of your own kitchen!