Sri Lankan Chicken Curry is a flavorful and aromatic dish that’s a staple in Sri Lankan cuisine. This recipe serves 4.

Ingredients:

• 1 lb (450g) chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, sliced (adjust to your spice preference)
• 2 sprigs curry leaves
• 1 cinnamon stick
• 2-3 cardamom pods
• 2-3 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon red chili powder (adjust to taste)
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 can (13.5 oz) coconut milk
• 2 tablespoons vegetable oil
• Salt to taste

Instructions:

1. Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.
2. Add the cinnamon stick, cardamom pods, cloves, cumin seeds, and fennel seeds. Sauté for a minute or until they release their aroma.
3. Add the chopped onions and cook until they become soft and translucent.
4. Stir in the minced garlic, ginger, green chilies, and curry leaves. Cook for a couple of minutes until fragrant.
5. Add the red chili powder, coriander powder, and turmeric powder. Stir well to form a fragrant spice paste. If it starts to stick, you can add a little water.
6. Add the chicken pieces and brown them on all sides, ensuring they are coated with the spices.
7. Add the chopped tomatoes and cook until they turn soft and release their juices.
8. Pour in the coconut milk and stir to combine. Add salt to taste.
9. Cover the pan and simmer for about 20-25 minutes, or until the chicken is cooked through and the curry has thickened. Stir occasionally.
10. Taste and adjust the seasoning if needed. You can add more chili powder for extra heat or a squeeze of lime for acidity if desired.
11. Once the chicken is tender and the curry is rich and flavorful, remove from heat.
12. Serve your Sri Lankan Chicken Curry hot with steamed rice, roti, or naan.

Enjoy the wonderful flavors of Sri Lankan cuisine with this delicious chicken curry!

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