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Sri Lankan Chicken Curry















Trans-fat Free, Low Carb


3 tablespoons butter
2 medium onions
3 medium garlic cloves
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
cup chicken broth
½ cup coconut milk


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.


* not incl. in nutrient facts

Add review




Livermore, United States
 almost 9 years ago

I am sorry to say, this is not an authentic Sri Lankan Chicken Curry. But somebody tried best.

Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 42856% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 166mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 80g
Vitamin A 15% Vitamin C 14%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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