Sri Lankan Chicken Curry

Creamy and spicy Sri Lankan chicken curry made with coconut milk. Chicken can be substituted for paneer or vegan protein options. Calories and fat can be reduced by using more stock and less coconut milk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat coconut oil in frying pan or wok, fry garlic, ginger, mustard seeds, cloves and cinnamon until fragrant

Step 2

Add sliced onion, fry until lightly browned

Step 3

Add diced chicken and fresh chillis, fry until browned

Step 4

Add dry spices and tomato puree, stir to combine and allow to develop flavour

Step 5

Deglaze with chicken stock, add coconut milk and stir to combine, simmer for at least a few minutes

Step 6

Season with jaggery or sugar, salt and black pepper to taste