This delicious Sri Lankan Chicken Curry recipe was created by Jo O’Keefe for our latest issue of ele Magazine. The delicious flavors combine to transport you straight to the fragrant streets of Colombo! You can also make this curry in advance and let the flavors fully develop ahead of serving it.
Heat oil in heavy based pan and add cardamon pods, chillies, and curry leaves. Gently fry and then add onion, ginger and garlic and cook for approx. 2 minutes.
Add in the ground spices, followed by the chicken thighs. Stir everything together, add in the lemongrass and cinnamon stick, half of the coconut milk and cook slowly for 50 minutes.
Stir through the remainder of the coconut milk, season with salt and a good amount of black pepper and cook for 10 more minutes. Serve over hot pandan rice. Serve and enjoy!
This delicious Sri Lankan Chicken Curry recipe was created by Jo O’Keefe for our latest issue of ele Magazine. The delicious flavors combine to transport you straight to the fragrant streets of Colombo! You can also make this curry in advance and let the flavors fully develop ahead of serving it.
Ingredients (serves 4)
1.5-kilogram bone-in skin-on chicken thighs
3 tablespoons coconut oil
4 cardamom pods, bruised
3 dried chillies
8–10 curry leaves
2 onions, finely chopped
2cm piece fresh ginger, peeled and grated
4 cloves garlic, finely chopped
1 teaspoon ground turmeric
2 teaspoons ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground fennel
250ml coconut milk
1 stem lemongrass, bruised
1 cinnamon stick
1 teaspoon salt
Method
Stir everything together, add in the lemongrass and cinnamon stick, half of the coconut milk and cook slowly for 50 minutes.
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