Cook Sri Lankan Curry Chicken Easy Spicy Keto Food

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

Ingredients

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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