Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sri Lankan Chicken Curry is a classic dish that’s full of flavor and made with chicken thighs. A delicious meal that also makes for great leftovers.

  • 2/3 Cup Chopped Onions
  • 5 Large Garlic Cloves
  • 3 Tablespoons Chopped Peeled Fresh Ginger
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Ground Ginger
  • 3/4 Teaspoon Crushed Red Pepper
  • 1/2 Teaspoon Chopped Fresh Cilantro (Divided)
  • 12 Chicken Thighs (Cut Into Large Chunks)
  • 3 Tablespoons Vegetable Oil
  • 2 Cups Unsweetened Coconut Milk
  • 1 Cup Chicken Broth
  • 1/2 Teaspoon Turmeric
  • 1 Teaspoon Kosher Salt
  • Freshly Cooked Rice
  1. In food processor combine onions, garlic, ginger, curry powder, and crushed red pepper. Process to a paste. Rub paste all over chicken.
  2. Add vegetable oil to large-size heavy skillet over a medium-high heat. Add chicken and cook 6 minutes until browned. Add coconut milk, chicken broth, and turmeric. Reduce heat, cover with lid, and simmer 30 minutes until chicken is cooked through.
  3. Transfer chicken to plate. Boil liquid in skillet 4 minutes until reduced.
  4. Season chicken with 1 teaspoon kosher salt. Return chicken to skillet and heat through.
  5. Remove from heat and transfer to serving dish. Sprinkle with remaining cilantro.
  6. Serve warm and serve with rice.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 45 Minutes Total Time: 65 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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