Best 2 Sri Lankan Chicken Curry Recipes
Embark on a culinary journey to the vibrant island nation of Sri Lanka, where tantalizing aromas of fragrant spices, creamy coconut milk, and tender chicken intertwine to create a symphony of flavors. Discover the secrets of preparing an authentic Sri Lankan chicken curry, a dish that embodies the country's rich culinary heritage. This comprehensive guide presents a collection of meticulously curated recipes, each offering a unique taste experience. From the fiery and bold Jaffna-style chicken curry to the milder and aromatic Kandyan chicken curry, these recipes cater to diverse palates and preferences. Immerse yourself in the vibrant flavors of Sri Lanka and let your taste buds dance with delight as you explore the culinary wonders of this beloved dish.
Check out the recipes below so you can choose the best recipe for yourself!
SRI LANKAN CHICKEN CURRY
Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.
Provided by Sriyani
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
- Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
- Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
- Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)
Nutrition Facts : Calories 392.9 calories, Carbohydrate 20.9 g, Cholesterol 72.7 mg, Fat 22.4 g, Fiber 5.5 g, Protein 31.4 g, SaturatedFat 16.7 g, Sodium 1877.8 mg, Sugar 4.3 g
KUKUL MAS MALUWA (SRI LANKAN CHICKEN CURRY)
The hallmarks of this tasty Sri Lankan chicken curry include creamy coconut milk and homemade curry powder, which is made by toasting and grinding whole spices. Don't let the long ingredient list deter you; once you have everything together, this dish is very easy to make. Tiny bird chiles are small but potent. In Sri Lanka, the curries are spicy, but you can use as few or as many chiles as you'd like. Prepare it in advance and you'll find that it's even more delicious the next day. Serve with some long-grain rice and a few different vegetable curries.
Provided by Samantha Seneviratne
Categories dinner, curries, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- In a small skillet, combine the coriander, cumin, fennel, cardamom, peppercorns and 15 curry leaves. Heat the spice mixture over medium heat, stirring often, until the spices are toasted and fragrant, 5 to 8 minutes. Transfer to a spice grinder and grind into powder. (You should have about 3 1/2 tablespoons.) Set aside the toasted curry powder.
- In a large, heavy-bottomed pot, heat the coconut oil over medium-high. Add the onion, garlic and ginger, and cook, stirring often, until the onion has softened, about 8 minutes. Add the toasted curry powder, paprika, turmeric and salt, and cook, stirring, another 2 to 3 minutes. Stir in the tomatoes, chiles and remaining 5 curry leaves.
- Add the chicken and toss to cover it in the onion mixture. Add the pandan, cinnamon and lemongrass, reduce heat to medium-low, cover, and cook, for about 20 minutes, stirring occasionally.
- Add the coconut milk and simmer, uncovered and stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 20 minutes more. (The light meat will be cooked before the dark meat; you can simply remove it when it's done and add it back in when the dark meat is cooked.)
- Add the vinegar and season to taste with salt.
Tips:
- Choose the right chicken: For this recipe, boneless, skinless chicken thighs or breasts are best. They are flavorful and can withstand the long cooking time.
- Use fresh ingredients: The fresher the ingredients, the better the curry will taste. This is especially true for the spices.
- Don't be afraid to adjust the heat level: This recipe calls for a medium heat level, but you can adjust it to your liking. If you like it spicier, add more chili powder or cayenne pepper. If you prefer a milder curry, reduce the amount of chili powder or cayenne pepper.
- Serve with your favorite sides: Sri Lankan chicken curry is traditionally served with rice, but it can also be served with roti, naan, or even mashed potatoes.
Conclusion:
Sri Lankan chicken curry is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Serve it with your favorite sides and enjoy!
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