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    You are in: Home / Recipes / Sri Lanka Chicken Curry Recipe
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    Sri Lanka Chicken Curry

    Sri Lanka Chicken Curry. Photo by AmandaInOz

    1/2 Photos of Sri Lanka Chicken Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    JoyfulCook's Note:

    A smooth tasting Chicken Curry , full of flavor and not too hot, a great hit with family and friends - who always come back for more.

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    Serves: 6-8


    8-10 se ...

    Units: US | Metric


    1. 1
      Heat oil in large saucepan and fry curry leaves until they start to turn colour.
    2. 2
      Add onions, ginger and garlic, cook on medium heat until soft. Add all the spices, salt and vinegar and stir well.
    3. 3
      Add the chicken and stir to coat meat. Add whole spices and the tomatoes, stir and cover.
    4. 4
      Simmer, stirring occasionally (don't be tempted to add any water - as the juices will make enough) for 40 minutes.
    5. 5
      Add the coconut milk or even a small amount of cream if coconut milk is not available.
    6. 6
      Stir through and thicken if necessary.
    7. 7
      Serve with rice. the curry can always be made hotter by serving Sambal olek (crushed chilli) for those who like their curry hotter.
    8. 8
      This dish freezes well.

    Ratings & Reviews:

    • on November 22, 2014


      Tried this for the first time tonight and I was impressed. Full of flavours and very filling. My one year old also loved this and ate it all. If you haven't tried this yet,what are you waiting for :)

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    • on September 09, 2013


      Yum yum yum! I cook a lot of vegetarian Indian food, but I had never tried a true chicken curry before this one. I made a few modifications because I just can't cook a recipe exactly as it is written. I used 1.5 pounds of thighs and leg meat, though I didn't change the rest of the proportions. I added extra onion, tomatos (from my garden!, a green pepper, and Thai chilis(from my garden!). I used dried ginger instead of fresh. I used "chile powder" (actual ground chiles, not the Texas stuff), because I think that is what was meant. I used 1 T of cumin seeds instead of ground cumin, frying them with the curry leave. I used 1 teaspoon of lemon juice instead of the rind and lemongrass, and I used ground cinnamon instead of a stick. Also, I used extra coconut milk so it would be more saucy. I thickened my sauce with cornstarch. And it is amazing. Mine came out extra spicy because of the 4 Thai chiles. I froze this in meal size batches with a little brown rice to take to work with my since my husband doesn't like spicy food (blasphemy!). I am not Sri Lankan, but this recipe seems pretty genuine to me, and it is definitely one I will make again. I may try it stir fried tofu instead of chicken next time.

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    • on May 12, 2010


      This was a very tasty curry, with just the right amount of spice. My RM, who does not ordinarily care for spicy food, gave this one a thumbs-up and proclaimed it "very good-- a keeper!" The chicken was moist and tender, just right! I did not toss the whole cardamom pods into the curry, just broke them open and sprinkled in the seeds. I thickened the sauce with a small amount of flour, and served this over rice. Made for India: More Than Just Curries tag game 2010.

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    Read All Reviews (8)


    Nutritional Facts for Sri Lanka Chicken Curry

    Serving Size: 1 (253 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 431.7
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 6.7 g
    Cholesterol 188.2 mg
    Sodium 410.6 mg
    Total Carbohydrate 20.1 g
    Dietary Fiber 2.1 g
    Sugars 15.5 g
    Protein 46.0 g

    The following items or measurements are not included:

    curry leaves

    cardamom pods

    lemon rind

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