30-Minute Sri Lankan Chicken Curry
Easy
20mins
4-6
30-Minute Sri Lankan Chicken Curry
Rated 3.5 stars by 71 users
Servings
4–6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 3 tbsp Gewürzhaus Suja’s Sri Lankan Curry Blend
- 2 tbsp coconut oil
- 1 brown onion, finely chopped
- 4 garlic cloves, minced
- 2.5cm ginger, finely grated
- 1 green chilli, seeds removed, finely diced (optional)
- 2 tomatoes, diced
- 500g chicken thigh, cut into small pieces (breast is also fine)
- 400ml coconut milk
- 200ml water
- 2 limes
- 1 tsp Gewürzhaus Pyramid Flake Salt
- ¼ cup coriander, roughly chopped
Directions
- Pre-heat a medium-sized pot, add the Suja’s Sri Lankan curry blend and carefully toast until fragrant and slightly darker in colour, remove from the pan and set aside.
- To the same pot, add the coconut oil, onion, garlic, ginger and chilli and sweat down until softened.
Add the spice, chicken and tomato and stir to incorporate. Next, add the coconut milk and water to the pot and stir to combine. Place a lid on the pot and allow it to simmer for 10-15min, until the chicken is cooked through.
- Remove from the heat, add in the juice of the limes and the salt to taste. Garnish with coriander and serve with steamed rice on the side.
Recipe Note
This makes for a wonderful slow cooker recipe. Simply toast the spices, chop the chicken into larger pieces, then add all ingredients except the lime, salt and coriander to your slow cooker, place on low for 6 hours or on high for 4 hours. Finish with lime juice, salt to taste and coriander.
