30 mins | CREAMY CHICKEN coconut curry
A fundamental dish that every Sri Lankan cook should have in their repertoire is the classic chicken curry. Many south asian cultures have some rendition of this dish, but what sets the Sri Lankan version apart is its distinctive coconut flavour coupled with the traditional spice blend.
Whether it’s a family gathering or festive occasion, you’ll find some version of a chicken curry on the table. Being a versatile curry-based dish, it complements rice, roti and appa, making it suitable for any time of the day (excluding dessert of course!).
The spice pairings used in this recipe combine the fundamental flavours of Sri Lankan cuisine. In fact, you can easily use this spice blend for many different dishes and simply swap in any protein or vegetables of your choice.
The spices include ground coriander and cumin, which are toasted in the pan to release their aromas. Then, the onions, garlic, and ginger are sauteed until fragrant. Once the chicken has been seared to seal in its juices, coconut milk is poured in, creating a creamy sauce. The curry simmers gently, allowing the chicken to become tender and soak up the rich flavours of the sauce.
TIPS & TRICKS
Tip #1: If you want to achieve a very authentic flavour/elevate, I would recommend making this dish in a clay pot. In Sri Lanka, most homes are equipped with gas stoves so open fire cooking is quite common. As a result, clay pots are key to Sri Lankan cooking. These particular pots will cook the meat more evenly than any other cooking utensil, while adding an underlying earthy flavour. Check out OTHER for my clay pot and other cooking utensil recommendations!
Tip #2: A super simple way to make this recipe a little bit more healthy is simply using chicken breast rather than chicken thighs. If you are taking this route, I do recommend marinating the chicken breast in the spice blend for a min of 30mins prior to cooking to really lock in that flavour.
Chicken Curry | Kukal Mas Kariya
Description
A quick and simply chicken curry packed with so much flavour! Using a traditional Sri Lankan spice blend made from simple ingredients at home, this dish is ready in 30 mins.
Ingredients
Instructions
- Remove skin and clean chicken thighs. Pat dry with paper towels.
- In a saute pan, heat up vegetable oil and add curry leaves, green chili, onion, garlic and ginger.
- Once the vegetables become fragrant, place the chicken thighs in the pan.
- With the lid closed, cook the chicken until slightly browned.
- Toss in all the spices, mix thoroughly and pour in the coconut milk and water.
- Simmer with the lid closed, stirring frequently until the curry thickens.
- Pour white vinegar and reduce heat until the thighs are fully cooked, stirring often.
- Remove from heat and let the curry sit for about 5-10 mins and it’s ready to serve!
