Sri Lankan Chicken Curry

Name: Sri Lankan Chicken Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 6 tsp Gewürzhaus Suja's Sri Lankan Curry Blend; 1 tsp Gewürzhaus Kashmiri Chilli; ½ tsp Gewürzhaus Turmeric Powder; 1 ½ tsp Gewürzhaus Himalayan Pink Salt Fine; 1 kg chicken thighs, cut into 2-3cm pieces; 1 brown onion, chopped; 2 garlic cloves, grated; 2.5cm knob fresh ginger, grated; 5cm lemongrass, bashed and thinly sliced; 5-6 Gewürzhaus Curry Leaves (Whole); 1 Gewürzhaus Cinnamon Quill (Whole); 3 Gewürzhaus Green Cardamom (Pod); 1 green chilli, chopped (keep the seeds in extra heat); 2 tomatoes, chopped; 3 tbsp coconut oil; 300ml coconut milk; 1 lime

Medium

45mins

Dairy Free

Sri Lankan Chicken Curry

Rated 3.5 stars by 130 users

Servings

Prep Time

20 minutes

Cook Time

25 minutes

This easy Chicken Curry with fresh tomatoes, coconut milk and spices celebrates the flavours of Sri Lanka and will leave everyone wanting more.

Ingredients

6 tsp Gewürzhaus Suja's Sri Lankan Curry Blend
1 tsp Gewürzhaus Kashmiri Chilli
½ tsp Gewürzhaus Turmeric Powder
1 ½ tsp Gewürzhaus Himalayan Pink Salt Fine
1 kg chicken thighs, cut into 2-3cm pieces
1 brown onion, chopped
2 garlic cloves, grated
2.5cm knob fresh ginger, grated
5cm lemongrass, bashed and thinly sliced
5-6 Gewürzhaus Curry Leaves (Whole)
1 Gewürzhaus Cinnamon Quill (Whole)
3 Gewürzhaus Green Cardamom (Pod)
1 green chilli, chopped (keep the seeds in extra heat)
2 tomatoes, chopped
3 tbsp coconut oil
300ml coconut milk
1 lime

Directions

Toast the Suja's Sri Lankan Curry blend for a few minutes in a pan over a MED heat, until the spice changes to a darker colour. Add the Kashmiri chilli and turn off the heat. Mix them together and transfer into a bowl.
Add half of the roasted curry blend, turmeric and salt to the chicken and mix well. Set aside for 15 minutes.
Heat oil in a hot pan. Add the onion, garlic, ginger and lemongrass paste, curry leaves, cinnamon, green cardamom, and green chilli and sweat them until the onion softens.
Add the remaining roasted curry blend and tomato, and cook on a MED heat until aromatic and softened.
Add chicken and cook for 5-7 minutes, stirring occasionally.
Add the water and coconut milk and bring to a simmer. Cook gently for about 10-15 minutes or until the chicken is cooked through.

To serve

Squeeze over juice of lime to taste. Serve with steamed rice, Onion Sambal and Garlic Naan.

Comments

I made this in the slow cooker with both chicken marylands and soaked cashews and it was amazing. Will definitely be a staple in the household, but with added capsicum for veg!

This is a lovely recipe, so easy to make and quite delicious. Adding lime at the end makes it perfect. Served with rice, chutney and naan. Will definitely make this one again!

Loved this recipe. Although I did add to it 1 extra tomato, 2 x tablespoons of palm sugar, 1 X table spoon of raw sugar, a teaspoon of salt & a chicken cube. Will definitely make again. Thank you

Oh wow this is so good, just needs some sweetness to balance, either grated apple or a teaspoon of sugar. Will def be a favourite.