Sri Lankan Coconut Chicken Curry
By OcadoLife
Published on 29 November 2021
This dish by Rosheana Olivelle is a version of a curry she serves at her Sri Lankan food stall, Hop & Roll. Here, it's been adapted so it’s easy to make at home. It has the signature Sri Lankan flavours of coconut, tamarind and chilli, and is a great way to feed four hungry people in an hour. Time and servings
1 hrTotal time
4Servings
1 hrPrep time
Ingredients
- 700 g of chicken breasts, cut into bite-sized cubes
- 1 tbsp of tamarind paste
- 1 tbsp of chilli powder
- 0.5 tsp of ground turmeric
- 1 tbsp of ground cumin
- 2 tbsp of ground coriander
- 4 tbsp of vegetable or rapeseed oil
- 8 curry leaves
- 2.5 cm of cinnamon stick
- 5 cardamom pods, slightly bruised
- 2 tbsp of ground ginger
- 4 garlic cloves, minced
- 2 large onion, finely sliced
- 2 medium tomatoes, finely sliced
- 2 green chillies, sliced
- 250 ml of coconut milk
- 3 sprigs of coriander, to garnish
- 1 lime, cut into wedges, to serve
- 8 parathas, to serve
Method
Step 1
Place the chicken in a large bowl with the tamarind, chilli, turmeric, cumin and ground coriander. Mix to coat the chicken. Set aside for 10-15 mins.Step 2
Meanwhile, put the oil into a pan over a medium heat. Add the curry leaves, cinnamon and cardamom and cook for 3 mins. Add the ginger, garlic and onions and cook for 7 mins, or until the onions are soft. Add the tomatoes and chillies and cook for a few mins. Add the chicken and cook on low-medium for 5 mins.Step 3
Add 125ml water to the pan, pop a lid on and reduce the heat to low. Simmer for 10 mins, then stir in the coconut milk and taste, adding salt as needed. Put the lid back on and simmer gently for 15-25 mins until the sauce thickens.Step 4
To finish, garnish with coriander and serve with lime wedges and parathas.