Main Dishes

Sri Lankan Coconut Chicken Curry

A few years ago, I had an exchange student from Sir Lanka who could cook really well. This is a lovely, warming dish that we cooked and ate together. Her version was extremely hot but I have reduced the chillie content to how we like it – medium but still enjoyable.

Sri Lankan Coconut Chicken Curry

Print Recipe
Cuisine: Sri Lankan Serves: 6 Cooking Time: 15 minutes

Ingredients

  • 2 tbs cooking oil
  • 3oz grated onion
  • 1 tbs garlic
  • 1 tsp ground black pepper
  • 1 tbs ginger
  • 2lb chicken cut into 2inch pieces (washed and drained)
  • 2 tsp salt (or to taste)
  • 1 tsp red chillies (increase for more heat!)
  • half tsp tumeric
  • half tsp ground dry coriander
  • 2 whole small green cardamom
  • 1.5 or 2 cups coconut milk (or to taste) - you can use tins or reconstituted
  • 2 tbs lime juice (or lemon juice)
  • 4 tbs freshly sliced green coriander (save some for serving)
  • Quartered red tomato or sliced red chillie (optional for decoration)

Instructions

1

Place oil, onion and garlic in saucepan, brown slightly, add black pepper, fry together add ginger and keep stirring. Add half a cup of water, turn the heat to low and cook for 10 mins, stirring once or twice.

2

Add chicken pieces, salt, turmeric and red chillies, mix together.

3

Cook covered on low heat for 5mins, remove cover, stir well and cook without covering until the juices dry off.

4

Add coconut milk, cardamoms, dry coriander and half cup water, simmor uncovered on low heat for 10mins or until chicken is cooked through.

5

Add lime/lemon juice and some of the coriander, mix once, remove into a long deep serving dish.

6

Decorate with sliced tomato or red chillie, some fresh green coriander and serve piping hot

7

with plain rice or plain pilao rice or with naan or French bread or thickly sliced bloomer.

Meal: Main Dishes