How long can I store leftovers?

Store in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, the flavors deepen if made a day ahead and stored in the fridge.

What if I can't find curry leaves?

Substitute with bay leaves, but note the flavor will differ.

Can I use chicken breast instead of thighs?

Yes, but reduce cooking time slightly to prevent dryness.

Is there a vegan version?

Substitute chicken with tofu or chickpeas and adjust spices to taste.

Sri Lankan Coconut and Curry Leaf Chicken Curry

Name: Sri Lankan Coconut and Curry Leaf Chicken Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken thighs; Lime juice; Ground turmeric; Chili powder; Salt; Onion; Garlic; Ginger; Green chilies; Curry powder; Coconut oil; Coconut milk; Water; Curry leaves; Cinnamon stick; Fenugreek seeds; Fresh coriander leaves; Lime wedges

A vibrant and aromatic chicken curry

Experience the rich flavors of Sri Lanka with this coconut-infused chicken curry enhanced by the distinctive aroma of curry leaves.

1 h 30 min
4
Intermediate

Ingredients

For the Chicken Marinade

Chicken thighs

500g, cut into small pieces

Lime juice

1 tbsp

Ground turmeric

1 tsp

Chili powder

1 tsp

Salt

To taste

For the Curry Paste

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Ginger

1-inch, grated

Green chilies

2, sliced

Curry powder

1 tbsp

For the Curry

Coconut oil

2 tbsp

Coconut milk

1 cup

Water

1 cup

Curry leaves

20 leaves

Cinnamon stick

1 stick

Fenugreek seeds

1 tsp

For Garnishing

Fresh coriander leaves

Chopped

Lime wedges

Preparation

Marinating the Chicken

Combine Chicken and Spices

Combine chicken, lime juice, turmeric, chili powder, and salt in a bowl.

Coat the Chicken

Mix well to coat the chicken evenly.

Marinate

Let it marinate for at least 30 minutes.

Do not over-marinate chicken as it can turn mushy.

Preparing the Curry Paste

Blend Ingredients

In a blender, combine onions, garlic, ginger, chilies, and curry powder.

Process to Paste

Blend into a fine paste.

Set Aside

Set aside for use in the curry.

For deeper flavors, prepare the curry paste a day ahead and refrigerate.

Cooking Process

Sautéing Aromatics

Heat coconut oil in a large pot. Add curry leaves, cinnamon, and fenugreek seeds; cook until fragrant.

Timing: 5 min; Heat: Medium

Cooking the Curry

Add the curry paste to the pot, sauté for 5 minutes, then add the marinated chicken. Stir well.

Timing: 10 min; Heat: Medium

Simmering

Pour in coconut milk and water. Bring to a gentle simmer and cook for 30-40 minutes until chicken is tender.

Timing: 30-40 min; Heat: Low

Plating & Serving