Sri Lankan Spicy Chicken Curry

Ingredients:

2 lbs chicken thighs (bone-in, skinless, cut into pieces)

2 tablespoons coconut oil

1 large onion, finely sliced

4 cloves garlic, minced

1 tablespoon ginger, grated

2 teaspoons Sri Lankan curry powder (roasted variety)

1 teaspoon chili powder (adjust to spice preference)

1/2 teaspoon turmeric powder

1 teaspoon paprika

1 cinnamon stick

4-5 curry leaves (optional but traditional)

1 tablespoon white vinegar or lime juice

1 cup coconut milk

1/2 cup water

Salt to taste

Fresh cilantro, chopped (for garnish)

Directions:

Heat coconut oil in a heavy-bottomed pan over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes.

Stir in garlic and ginger. Cook for another 2 minutes until fragrant.

Add roasted Sri Lankan curry powder, chili powder, turmeric, and paprika. Stir constantly for 1-2 minutes to toast the spices.

Add chicken pieces and coat them well with the spice mixture. Cook for 5-6 minutes, allowing the chicken to lightly brown.

Add vinegar (or lime juice), curry leaves, and cinnamon stick. Stir well.

Pour in coconut milk and water. Bring to a gentle boil.

Reduce heat to low, cover the pot, and let it simmer for 35–40 minutes or until the chicken is cooked through and tender.

Uncover and simmer for an additional 5-10 minutes to thicken the curry if needed.

Taste and adjust salt. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Kcal: 420 kcal | Servings: 4 servings