Sri Lankan Chicken Curry Recipe with Coconut milk Tasty Recipe

I never thought to make a Sri Lankan Chicken Curry Recipe in my kitchen. Because I don’t know about the food culture of Sri Lanka. But when I saw a celebrity chef Peter Kuruvitain in a cooking channel I am inspired by his Sri Lankan cooking. I became a big fan of Srilankan celebrity chef Peter Kuruvita. He is an excellent chef and he always shares old and authentic Sri Lankan recipes. His cooking always inspires me a lot to cook Sri Lankan recipe. He always shares the simple and easy way to cook Sri Lankan dishes.

sri lankan chicken curry recipe
Sri Lankan Chicken Curry Recipe with Coconut milk Tasty Recipe

And I also observed one thing that the recipes he cooks or the cooking style is more or less similar to south indian recipes. I believe, it is because a long decade before Srilanka was a part of south India. Maybe for this, we can see many south Indian influence in their cooking. From this inspiration, I started to find easy and tasty Curry dishes of Shri Lanka. I watched many videos, searched many websites to find a perfect recipe for me. After a long time, I find this recipe in a cooking magazine. Where an old lady shares her own Sri Lankan style chicken curry recipe. And I like the recipe a lot because it’s easy to make. So I am sharing this recipe with you.

YOU MAY LIKE MY ANOTHER SRI LANKAN CURRY CRAB RECIPE TO KNOW THE RECIPE CLICK HERE

This Sri Lankan Chicken Curry Recipe is not a spicy curry chicken dish with coconut milk

Sri Lankans use more coconut milk in their dishes as usually, south Indians do. As like in south India, coconut trees are grown much in  Sri Lankan region. For this reason, they use coconut and coconut products more in their dishes. They use coconut milk or coconut cream in their every meat or vegetable stew or curry dishes. We all know coconut milk or coconut cream thicken any stew or curry dish naturally. Coconut milk or coconut cream always make tasty every dishes and stew whether the dish is a vegetarian dish or meat dish. When I used the coconut milk in this dish I find the coconut milk create a very mild coconutty flavour and add sweetness to the dish. Which tastes great with chicken. I always like coconut flavour in any recipe. Even I cook many dishes with coconut milk or coconut cream and share those recipes in my blog. All dishes are my favourite. This different but exotic chicken curry dish with coconut milk I am adding in the list. And hope as like me this chicken curry with coconut milk will become a favourite to you.

What should you always remember when you are making this Sri Lankan chicken curry recipe?

When I tried this recipe the first time, I find the aftertaste of the dish a little bitter not sweeter. Because I used more fenugreek seed powder in the dish.Which I did wrong. You shouldn’t do this. Fenugreek seed has it’s own natural bitter taste. Use it carefully when you are using this spice in a powder form. Always remember the use of other spices more in the dish may enhance the flavour of the dish. But the more use of fenugreek seeds can destroy your whole dish taste and flavour. When I made the same dish next time I used fenugreek seeds less and the after cooking tastes of the chicken curry was really wonderful. So I am sharing the exact amount of the fenugreek seeds I used in this chicken curry with coconut milk. You should always use the same amount of the seeds I have mentioned here. Then your Shri Lankan chicken curry with coconut milk will never give you an after bitter taste.

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sri lankan chicken curry recipe
Sri Lankan Chicken Curry Recipe with Coconut milk Tasty Recipe
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Sri Lankan Chicken Curry Recipe with Coconut milk is an easy tasty spaceless dish. A coconut curry chicken dish perfect for everyone
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Servings Prep Time Cook Time
4People 20Minutes 30Minutes
Servings Prep Time
4People 20Minutes
Cook Time
30Minutes
  • Course curry, Lunch, Main Course
  • Cuisine Sri lanka
Ingredients
  • 500 Grams Fresh chicken pieces with bone cleaned
  • 1 Cup Coconut milk
  • 1 Tsp Whole Cumin seeds
  • 1 Tsp whole coriander seeds
  • 1/2 Tsp whole Fenugreek seeds
  • 1 Tsp Whole black peppercorn
  • 1 Tsp Whole Fennel seeds
  • 1 Dry Dry Red Chilli Whole Sweet paprika for the red curry colour
  • 1 Tsp Ground Cinnamon Any Brand
  • 1 Tsp Ground Green Cardamoms Any Brand
  • 1 Tsp Ground Clove
  • 2 Tsp Cococnut oil
  • 1 Big Onion chopped
  • 1 Tsp Garlic chopeed/Grated
  • 1 Tsp Ginger chopped /Grated
  • 1 Leaf of Pandan Tree
  • 4 Pieces of Curry leaves
  • 1 Tsp Salt Or salt as per your taste.
Servings: People
Units:
Ingredients
  • 500 Grams Fresh chicken pieces with bone cleaned
  • 1 Cup Coconut milk
  • 1 Tsp Whole Cumin seeds
  • 1 Tsp whole coriander seeds
  • 1/2 Tsp whole Fenugreek seeds
  • 1 Tsp Whole black peppercorn
  • 1 Tsp Whole Fennel seeds
  • 1 Dry Dry Red Chilli Whole Sweet paprika for the red curry colour
  • 1 Tsp Ground Cinnamon Any Brand
  • 1 Tsp Ground Green Cardamoms Any Brand
  • 1 Tsp Ground Clove
  • 2 Tsp Cococnut oil
  • 1 Big Onion chopped
  • 1 Tsp Garlic chopeed/Grated
  • 1 Tsp Ginger chopped /Grated
  • 1 Leaf of Pandan Tree
  • 4 Pieces of Curry leaves
  • 1 Tsp Salt Or salt as per your taste.
Servings: People
Units:
  • Course curry, Lunch, Main Course
  • Cuisine Sri lanka
Instructions
  1. Take a frying pan.amke the pan hot.
  2. Now dry roast all the dry whole spices like dry red chilli, fenugreek seeds, cumin seeds, fennel seeds, coriander seeds.
  3. Dry roast all the whole spices over the low medium heat.When the roasted smells come out from the spices. Turn off the oven flame before the whole spices burn.
  4. Now immediately dry blend all the roasted spices in a blender. Now keep the blended spice powder in a separate bowl and use it in the during the cooking process.
  5. And now take a cooking pot and make the pot hot. Now put the coconut oil into the pot and make oil hot too.
  6. After then put chopped onions into the hot oil and fry until the onions turn into light brown in colour.
  7. Once the chopped onions turn its colour add ginger and garlic into and fry them over the low heat.When the raw smell of ginger garlic gone add curry leaves and chicken pieces into the pot and fry all the ingredients for 5 minutes.
  8. After 5 minutes add the dry curry powder into the cooking pot. Mix well with the chicken pieces and other ingredients in the pot.
  9. Now cover the pot with a lit and cook the chicken for 5 minutes without any water over the very low heat.
  10. Just after 5 minutes turn off the gas flame add coconut milk, pandan leaves, ground cardamom, cloves and cinnamon to the curry(do not chop the pandan leave just make a knot and put it to the cooking pot).
  11. Now mix the coconut milk with chicken pieces and other ingredients in the pot and now turn on the oven flame again. DO YOU KNOW WHY I TELL YOU TO TURN OFF THE GAS FLAME WHEN ADDING the COCONUT MILK? Because IF YOU ADD THE COCONUT MILK DURING THE COOKING MAYBE THE COCONUT MILK CURDLED OR SEPARATE.So it's always important to turn off the gas flame when you are adding coconut milk or coconut cream to any recipe cooking.
  12. Now again cover the pot with a lid of the pot and cook chicken for 15 minutes. After 15 minutes serve the dish with Sri Lankan string hopper or with steamed white rice. or you can Eat the carry as it is without anything else. REMEMBER ONE THING REMOVE THE PANDAN LEAVES FROM THE POT BEFORE SERVE THE DISH.

To Know about The Recipe for 

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