Sri Lankan Chicken Curry

500 g Chicken Thigh Pieces or Curry Cut Chicken

1 Onion, large

1 inch, Ginger

5 Garlic cloves, chopped

4 - 5 Dried Red Chilli

10 - 15 Curry Leaves

1 tsp Fennel Seeds

1 tsp Black Pepper Powder

1 tsp Cumin Seeds

3 - 5 Cardamom

1 inch, Cinamon

1 tsp Coriander seeds

250 ml Lite Coconut Milk

½ tsp Turmeric Powder

½ tsp Mustard seeds

4 tbsp Coconut oil

Salt, as per taste

Marinate the Chicken pieces with Salt and Turmeric

Dry Roast Dried Red Chillies, Curry Leaves, Fennel Seeds, Black Pepper, Cumin Seeds, Cardamom, Cinamon, Coriander seeds on Medium Heat. Once roasted allow them to cool down and grind it into powder.

In a pan, add in some Oil. Once the oil is hot, add in the mustard seeds and Onions. Saute them till it turns golden brown.

Now add in Ginger and Garlic and saute for a minute

Now add the marinated Chicken and Mix them all. Cook the chicken until the water goes away.

Now add in the ground powder and mix it well. Once the Masala is slightly cooked, Add-in Lite coconut Milk, and mix it well

Simmer the curry and allow it to cook until the curry gets a little thick.

Srilankan Chicken Curry is now ready to be served.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 838

% Daily Value *
Total Fat 53g82%

Saturated Fat 34.7g174%
Cholesterol 223mg75%
Sodium 1417mg60%
Potassium 822mg24%
Total Carbohydrate 16.3g6%

Dietary Fiber 2.6g11%

Sugars 2.7g
Protein 75.9g152%

Calcium 8%
Iron 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Sri Lankan Chicken Curry