Sri Lankan Chicken Curry Recipe with Coconut milk Tasty Recipe
Sri Lankan Chicken Curry Recipe with Coconut milk is an easy tasty spaceless dish. A coconut curry chicken dish perfect for everyone
  • Coursecurry, Lunch, Main Course
  • CuisineSri lanka
Servings Prep Time
4People 20Minutes
Cook Time
30Minutes
Servings Prep Time
4People 20Minutes
Cook Time
30Minutes
Ingredients
  • 500Grams Fresh chicken pieces with bonecleaned
  • 1Cup Coconut milk
  • 1Tsp Whole Cumin seeds
  • 1Tsp whole coriander seeds
  • 1/2Tsp whole Fenugreek seeds
  • 1Tsp Whole black peppercorn
  • 1Tsp Whole Fennel seeds
  • 1Dry Dry Red Chilli WholeSweet paprika for the red curry colour
  • 1Tsp Ground CinnamonAny Brand
  • 1Tsp Ground Green CardamomsAny Brand
  • 1Tsp Ground Clove
  • 2Tsp Cococnut oil
  • 1Big Onion chopped
  • 1Tsp Garlic chopeed/Grated
  • 1Tsp Ginger chopped /Grated
  • 1Leaf of Pandan Tree
  • 4 Pieces of Curry leaves
  • 1Tsp SaltOr salt as per your taste.
Instructions
  1. Take a frying pan.amke the pan hot.
  2. Now dry roast all the dry whole spices like dry red chilli, fenugreek seeds, cumin seeds, fennel seeds, coriander seeds.
  3. Dry roast all the whole spices over the low medium heat.When the roasted smells come out from the spices. Turn off the oven flame before the whole spices burn.
  4. Now immediately dry blend all the roasted spices in a blender. Now keep the blended spice powder in a separate bowl and use it in the during the cooking process.
  5. And now take a cooking pot and make the pot hot. Now put the coconut oil into the pot and make oil hot too.
  6. After then put chopped onions into the hot oil and fry until the onions turn into light brown in colour.
  7. Once the chopped onions turn its colour add ginger and garlic into and fry them over the low heat.When the raw smell of ginger garlic gone add curry leaves and chicken pieces into the pot and fry all the ingredients for 5 minutes.
  8. After 5 minutes add the dry curry powder into the cooking pot. Mix well with the chicken pieces and other ingredients in the pot.
  9. Now cover the pot with a lit and cook the chicken for 5 minutes without any water over the very low heat.
  10. Just after 5 minutes turn off the gas flame add coconut milk, pandan leaves, ground cardamom, cloves and cinnamon to the curry(do not chop the pandan leave just make a knot and put it to the cooking pot).
  11. Now mix the coconut milk with chicken pieces and other ingredients in the pot and now turn on the oven flame again. DO YOU KNOW WHY I TELL YOU TO TURN OFF THE GAS FLAME WHEN ADDING the COCONUT MILK? Because IF YOU ADD THE COCONUT MILK DURING THE COOKING MAYBE THE COCONUT MILK CURDLED OR SEPARATE.So it’s always important to turn off the gas flame when you are adding coconut milk or coconut cream to any recipe cooking.
  12. Now again cover the pot with a lid of the pot and cook chicken for 15 minutes. After 15 minutes serve the dish with Sri Lankan string hopper or with steamed white rice. or you can Eat the carry as it is without anything else. REMEMBER ONE THING REMOVE THE PANDAN LEAVES FROM THE POT BEFORE SERVE THE DISH.
Recipe Notes

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