Sri Lankan Chicken Curry
Yield
8 servingsPrep
20 minCook
50 minReady
70 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 2 | medium |
onions
chopped |
|
| 3 | medium |
garlic cloves
chopped |
*
|
| 2 ½ | pounds |
chicken pieces
skin removed |
|
| 1 | x |
salt
|
*
|
| 3 | medium |
tomatoes
fresh, diced |
|
| 1 | teaspoon |
curry powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
turmeric
|
|
| 3 | each |
cardamom pods
|
*
|
| 2 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
about 3 inches |
*
|
| 1 | tablespoon |
white vinegar
distilled |
|
| ⅓ | cup |
chicken broth
|
|
| ½ | cup |
coconut milk
unsweetened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 2 | medium |
onions
chopped |
|
| 3 | medium |
garlic cloves
chopped |
*
|
| 1.1 | kg |
chicken pieces
skin removed |
|
| 1 | x |
salt
|
*
|
| 3 | medium |
tomatoes
fresh, diced |
|
| 5 | ml |
curry powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
turmeric
|
|
| 3 | each |
cardamom pods
|
*
|
| 2 | whole |
cloves
|
*
|
| 1 | each |
cinnamon sticks
about 3 inches |
*
|
| 15 | ml |
white vinegar
distilled |
|
| 79 | ml |
chicken broth
|
|
| 118 | ml |
coconut milk
unsweetened |
|
Directions
Heat butter in a casserole, add onions, and cook over medium-low heat until softened.
Add garlic, then chicken pieces and brown lightly, stirring.
Add salt, tomatoes, curry powder, cayenne pepper, turmeric, cardamom, cloves, cinnamon stick, vinegar, and chicken stock.
Bring to a boil.
Stir in coconut milk.
Cover and simmer until chicken is tender, about 35 minutes for breast pieces, about 50 minutes for leg and thigh pieces.
If you would like a thicker sauce, uncover, remove chicken, and simmer sauce until thickened.
Return chicken to sauce.
Taste sauce and adjust seasoning.
Serve hot.
