Ceylon Chicken Curry
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Khin's Kitchen · by Khin★ 5.0 (17)

Ceylon Chicken Curry

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 60%
CARBS 24G18% OF CAL
6G FIBER11G SUGAR7G OTHER
FAT 37G63% OF CAL
15G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Sri Lankan curry of chicken thighs simmered in coconut milk with aromatic spices, warm chilis, and warm spices. Restaurant-quality and ready in under 30 minutes.

mainindiancurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 3
  • 400 g (14oz) Chicken thigh (Or breast, Boneless skinless, cut into medium bite-size pieces)
  • 4 Shallot onion (Finely chopped)
  • 2 Tomato (Vine ripen tomato, finely chopped)
  • 2 tsp Tomato puree (Tomato puree/concentrate)
  • 3 cloves Garlic (Paste or grated)
  • 2 tsp Ginger (Paste or grated)
  • 10 Curry leaves (Fresh or dried)
  • 6 Green chilli (Cut into halves ( Adjust chilli amount according to your taste. ))
  • ½ tsp Crushed chilli flakes (Optional, omit it if you prefer mild. )
  • Handful Coriander
  • 1 tbsp Lime juice (or tamarind juice)
  • 6 pods Cardamom (green cardamom )
  • 1 stick Cinnamon
  • 150 ml Coconut milk (creamy coconut milk)
  • 1 cup Water (about 230 ml, Add more water if needed)
  • 1½ tsp Salt (Add more or less according to your taste)
  • 3 tbsp Vegetable oil
  • 1 tbsp Curry powder (Sri Lankan curry powder/Indian curry powder/Madras curry powder)
  • 1 tsp Kashmiri chilli powder (or paprika/chilli powder)
  • ½ tsp Turmeric
  • ½ tsp Black pepper
PREP
10M
SODIUM
1367MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.