Sri Lankan Style Chicken Curry

I’ve been on a serious curry cooking rampage lately. My dad even joked I was in a ‘korma coma’ *groan*. The truth is I love spicy food and especially curry. They pack so much flavour in and taste even better the second or third day once the flavours have had time to develop. I love this recipe in particular as it combines the tartness of tomatoes and vinegar with the sweetness of pandan and coconut.

As with most curries, there are a fair few ingredients, but don’t be scared, you can amble you way through adding them to the pot. For the harder to find ingredients such as curry leaves and pandan leaves, see the notes at the end of the recipe.

Healthy Sri Lankan Chicken Curry
Serves:
4
Cooking Time:
Prep Time:
freezes well suitable for bulk cooking

Ingredients

  • 2 small onion, roughly chopped
  • 2 small green chillies
  • 2 small red chilli
  • 2cm piece gingers
  • 5 cloves garlic, peeled
  • 1 tsp coconut oil
  • 10 curry leavess
  • 1 tsp fenugreek leaves
  • 1 tsp ground cumin
  • 1 pinch fennel seeds
  • 1 tsp ground coriander seeds
  • 1 tsp smoked paprika
  • 400g (1 can) diced tomatoes
  • 1/4 tsp salt
  • 1 pandan leaf
  • 60ml (1/4 cup) white vinegar
  • 120ml (1/2 cup) chicken stock, or water
  • 60ml (1/4 cup) light coconut milk
  • 750g chicken thigh, bone in (about 8)

Instructions

  1. Place the onion, chillies, ginger and garlic in a food processor or blend and finely chop to form a paste.
  2. Heat a large saucepan or wok to a medium temperature and melt the coconut oil. Add the onion, chilli paste and cook until the smell of raw onion disappears, about 2 minutes.
  3. Add the remaining ingredients and simmer, uncovered for 40 minutes. Remove the pandan leaf and serve.

Nutrition

Sri Lankan Style Chicken Curry

Serving per recipe:
4
Average Quantity Per Serving
kCalories:
290
kJoules:
1214
Protein:
29.5g
Total Carbohydrates:
9g
Net Carbs:
7.9g
    Fibre:
1.1g
    Sugar:
4.7g
Fat:
15.9g
    Saturated Fat:
6.2g
Sodium:
103g

Tips and Techniques

Delicious WIth:

  •  Steamed basmati rice.
  • For a lower carb version, pulse raw cauliflower florets in a food processor to make crumbs and then briefly steam or microwave to make ‘Cauliflower Rice’

SUBSTITUTES & VARIATIONS

  • Chicken breast meat could be used instead. Add the breast about 20 minutes into the simmering process, so as not to overcook
  • Curry and pandan leaves are available at Asian grocers and some greengrocers. They can be frozen for later use.