Sri Lankan Chicken Curry

 Sri Lankan Chicken Curry

Preparation Time:

35 min

Difficulty:

Expert

Ingredients:

• 1 kg of chicken, cut into pieces
• 2 tablespoons of coconut oil
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 inch of ginger, grated
• 2 teaspoons of mustard seeds
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of turmeric powder
• 1 teaspoon of chili powder
• 400 ml of coconut milk
• 1 large tomato, chopped
• Salt to taste
• Fresh coriander for garnish

Kitchen Tools Needed:

• Large pot
• Spatula
• Measuring cups
• Chef's knife
• Cutting board

Instructions:

• Heat the coconut oil in a large pot over medium heat. Add mustard seeds and cumin seeds, frying until they splutter.
• Add the chopped onions, garlic, and ginger to the pot, sautéing until the onions become translucent.
• Stir in the coriander powder, turmeric powder, and chili powder, cooking for a minute to release the aromas.
• Add the chicken pieces to the pot, mixing well to coat them in the spice mixture. Cook for about 5 minutes until the chicken is browned.
• Pour in the chopped tomato and stir, allowing it to cook for another 3 minutes until softened.
• Add the coconut milk and salt, bringing the mixture to a gentle simmer.
• Cover the pot and let the curry cook for about 15 minutes, stirring occasionally, until the chicken is tender and cooked through.
• Remove from heat and garnish with fresh coriander before serving.

Macros:

• Total Calories: 450kcal
• Carbs: 20g
• Proteins: 30g
• Fats: 25