Sri Lankan chicken curry with coconut and turmeric

The coconut works perfectly in this traditional Sri Lankan curry.

None

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: Serves 4

Cuisine: Sri Lankan

Ingredients

  • Onion 1 Large
  • Ginger 20g
  • Garlic 3 Cloves
  • Chicken 700g
  • Coconut oil 60g
  • Red chilli 1 Long
  • Turmeric 1 Tbsp
  • Ground Cumin 1 Tbsp
  • Ground Coriander 2 Tsp
  • Smoked paprika 2 Tsp
  • Cardamom pods 3
  • Cinnamon Stick 1
  • Cloves 2
  • Curry leaves Handful
  • Coconut cream 400ml
  • Chicken stock 250ml
  • Cashews 20
Shop Ingredients
×

Buy Products

ProductPriceQuantityTotal
Parachute Organic Virgin Coconut Oil

£ 6.10

Each

£ 6.10

Cumin Ground

£ 0.80

Each

£ 0.80

Cinnamon Sticks

£ 2.80

Each

£ 2.80

Cloves

£ 4.10

Each

£ 4.10

Coconut Cream

£ 1.30

Each

£ 1.30

Turmeric Powder

Out of stock

Out of stock

Coriander Ground

Out of stock

Out of stock

Cardamom Green

Out of stock

Out of stock

Cashew Kernel

Out of stock

Out of stock

Directions

  1. Peel and chop the onion, ginger and garlic then mix together in a bowl, add the chicken and continue to mix then set to one side for 20 minutes.
  2. Heat two tablespoons of coconut oil in a saucepan on medium heat, add the chicken and cook for a few minutes on each side. 
  3. Add more oil to the pan along with the chilli, spices, curry leaves and the onion marinade then fry for a couple of minutes.
  4. Add the stock and coconut cream then reduce the heat and simmer covered for 20 minutes on a low heat (add excess water if required).
  5. Remove the cover from the pan, stir the mixture and then simmer for a further 20 minutes.
  6. Add the cashew nuts and divide into separate bowl to serve, garnish as desired.

Previous Recipes Back to All Recipes Next Recipes