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Sri lankan Spicy Chicken Coconut Curry

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Spicy Chicken Coconut Curry

"This was delicious and spicy. A nice recipe to substitue with Sunday roast with steam rice. "



Prep Time

20 Min

Cook Time

1 Hr

Ready In

1 Hr 20 Min

Ingredients

17

Difficulty

Easy

Servings

6

Servings Calculator

Ingredients:

  • 3 Tablespoon Oil (recipe follows )

    • 2 Medium Onions (chopped )

      • 1 Inch piece ginger (peeled and finely chopped )

        • 4 Clove Garlic (finely chopped )

          • 2 Tablespoon Tomato paste

            • 1 Tablespoon Curry Powder

              • 1 Stick Cinnamon

                • 1 Medium Red chillies (dried )

                  • 1 Teaspoon Salt (add more if you want)

                    • 1 Teaspoon Ground Black pepper (to taste)

                      • 1 Cup Coconut milk

                        • 1 Cup Chicken stock

                          • 4 Medium Tomatoes (seeded and chopped )

                            • 6 Piece Boneless, skinless chicken breasts (cut into 1-inch strips )

                              • 1 Teaspoon Lemon juice

                                • 3 Medium Mint leaves (for garnish)

                                  • 1 Medium Lemon Grass (cut into 3 pieces)

Directions:

Step 1

Heat the oil in a large heavy-bottomed pot over medium-low heat.

Step 2

Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Step 3

Add the tomato paste, curry powder, cinnamon stick, lemon grass and chillies and give it a good stir. Season with salt and pepper.

Step 4

Pour in the coconut milk and chicken stock and bring it back to a simmer, cook until the sauce has thickened, about 20 minutes.

Step 5

Add the tomatoes, chicken, and half the lemon juice, continue to simmer until the chicken is cooked through, about 10 to 15 minutes.

Step 6

Taste and adjust the seasoning with lemon juice, salt and pepper.

Step 7

Garnish with mint leaves just before you serve.





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