Sri Lankan Coconut and Curry Leaf Chicken Curry
Experience the rich flavors of Sri Lanka with this coconut-infused chicken curry enhanced by the distinctive aroma of curry leaves.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Chicken and Spices
Combine chicken, lime juice, turmeric, chili powder, and salt in a bowl.
- 2
Coat the Chicken
Mix well to coat the chicken evenly.
- 3
Marinate
Let it marinate for at least 30 minutes.
Tip: Do not over-marinate chicken as it can turn mushy.
Preparing the Curry Paste
- 1
Blend Ingredients
In a blender, combine onions, garlic, ginger, chilies, and curry powder.
- 2
Process to Paste
Blend into a fine paste.
- 3
Set Aside
Set aside for use in the curry.
Tip: For deeper flavors, prepare the curry paste a day ahead and refrigerate.
How to Make Sri Lankan Coconut and Curry Leaf Chicken Curry
Total time: 2 h · Yields 4 servings
- 1
Sautéing Aromatics
Heat coconut oil in a large pot. Add curry leaves, cinnamon, and fenugreek seeds; cook until fragrant.
- 2
Cooking the Curry
Add the curry paste to the pot, sauté for 5 minutes, then add the marinated chicken. Stir well.
- 3
Simmering
Pour in coconut milk and water. Bring to a gentle simmer and cook for 30-40 minutes until chicken is tender.
Chef's Tips
Frequently asked questions
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.
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