Sri Lankan Chicken Curry

Sri Lankan Chicken CurryDifficulty: Medium

Category: Main Dish

Time: 1.5 hours

Servings: 3




-3 large boneless, skinless chicken breasts

-3 Tbsp curry powder

-1-2 tsp cayenne pepper, to taste

-1 Tbsp apple cider vinegar, or more to taste

-1 onion, chopped finely

-4 cloves garlic, sliced thinly

-2-inch piece of ginger, chopped finely

-2-inch stalk lemongrass, flattened with side of knife but unchopped3 cardamom pods

-1-inch piece cinnamon stick

-1 cup low-fat coconut milk

-1 Tbsp tomato paste

-Extra Virgin Olive oil

-Sea Salt


Place chicken in a large bowl with curry powder, cayenne, and vinegar.  Add more vinegar if necessary, until ingredients form a paste.  Set aside for at least half an hour. In a pot, heat a small amount of oil over medium-high heat.  When hot, add onion, garlic, ginger, lemongrass, cardamom, cloves, and cinnamon stick/ Frying, stirring frequently, until onions are golden brown.

Add the chicken and stir occasionally until it is nicely browned. Add the remaining marinade to the pot, adding a little water if necessary to get it out of the bowl. Lower the heat to medium and cover, then cook for 20 minutes. Add the coconut milk and a pinch of sea salt, bring to a boil, then lower the heat and simmer for 15 minutes. Stir in the tomato paste and simmer for 2 more minutes.

For a printer friendly format click the fifth icon in “Share and Enjoy” at the bottom of the page…

Skip to toolbar