Sri Lankan chicken curry

Adapted from Move Nourish Believe website

This is a flavoursome Sri Lankan curry which is easy to make and doesn’t take hours to cook. Makes for a great mid-week meal, especially if the mother-in-law is over for dinner. We serve ours with steamed green beans which is likely not very traditional, but it pairs well and reduces the calories. Of course, basmati rice makes for a fuller accompaniment and soaks up the sauce nicely.

Time

1 hour 15 minutes total: 1 hour attended, 15 minutes unattended

Storage notes

Keeps in an air-tight container in the refrigerator for up to 4 days. Freeze for 6 weeks.

Difficulty

easy

Yield

1500 g (servings 4 )

Ingredients

Weight

Volume

Procedure

Ghee

25 g

2 tbsp

Heat in a pan over medium heat.

Fenugreek seeds

1 g

¼ tsp

Curry leaves

0.8 g

10 each

Add to pan and cook until fragrant, about 1 minute.

Scallions, thinly slices

90 g

6 medium

Garlic cloves, chopped

24 g

6 cloves

Ginger, medium grate

8 g

2 tsp

Add to pan and sauté until soft, about 4 minutes.

Chilli powder

1.4 g

½ tsp

Paprika, sweet

5.4 g

2 tsp

Coriander seeds, ground

3.8 g

2 tsp

Turmeric, ground

2.6 g

1 tsp

Cumin seeds, ground

2.6 g

1 tsp

Fennel seeds, ground

1.8 g

1 tsp

Mustard seeds, black

4 g

1 tsp

Salt

5 g

1 tsp

Dry blend.

Add to pan and stir to combine.

Vinegar, apple cider

40 g

2 tbsp

Deglaze the pan and stir well to evenly distribute the spices.

Chicken thighs, each cut into 6 pieces

1000 g

6 each

Add to pan and stir to combine thoroughly.

Tomatoes, chopped

280 g

2 medium

Lemongrass; bruised and cut into 1" / 2.5 cm pieces

15 g

1 stalk

Cinnamon, whole

3.5 g

½ stick

Cardamom seeds (extracted from whole pods)

0.66 g

6 pods

Add to pan and stir to combine thoroughly.

Cover and simmer for 10 minutes.

Stir thoroughly, ensuring the tomatoes are fully crushed.

Cover and cook until the tomatoes have completely broken down, a further 5 minutes.

(Optional) Strain the entire mixture, saving the liquid and returning it to the pan. Keep the meat and vegetables warm. Reduce the liquid to a thick sauce and then return the meat and vegetables to the pan. Alternatively, you can thicken the sauce in a blender with 0.5 g xanthan gum.

Coconut milk

125 g

½ cup

Sambal olek

13 g

2 tsp

Add to pan and stir to combine.

Turn off heat.

(Optional) Find and remove the curry leaves, cinnamon and lemongrass.

Divide evenly between serving bowls.

Chilli, fresh, chopped

as needed

Coriander (optional)

as needed

Sambal olek (optional)

as needed

Garnish or serve on the side.

Original: 2015. Adapted: 2015.

Notes

We have used light coconut milk in this recipe with great results.

Reheat gently to prevent the coconut milk from splitting.

For a more refined sauce, skin the tomatoes and remove the core and seeds before chopping; keep the flesh and juice. The required weight may require additional tomatoes.

The original recipe on Move Nourish Believe is terribly written. Our version is significantly better and has been successfully tested.

Making ahead

Prepare the dry ingredients B and store in an air-tight container.

Trim and chop the chicken.

Food pairings

Sambal olek

Nutrition

Serving size 375 g; calories 441.9 kcal, kilojoules 1851.1 kJ, protein 47.4 g, carbohydrates 7 g, sugar 3.5 g, fat 23.4 g, saturated fat 9.5 g, unsaturated fat 13.8 g, trans fat 0 g, fiber 3.6 g, cholesterol 219.9 mg,

Finished recipe

Recipe: Sri Lankan chicken curry. Step .

With steamed greens and light coconut milk, this curry is highly delicious but low on calories

Type curry

Author bhsimon

Yield

Servings

Serving size 375 g

Serve	Per serve
Energy (kcal)	441.9
Energy (kJ)	1851.1
Protein (g)	47.4
Fat (g)	23.4
Carbs (g)	7
Sugars (g)	3.5
Fiber (g)	3.6
Sodium (mg)	675.4
Cholesterol (mg)	219.9

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