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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Weeknight Creamy Sri Lankan Chicken Curry

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It tastes like it’s been simmered for hours, but this mild curry is done in a fraction of the time. Fuss-free, minimal faffing around and full-on flavours make it perfect for a weeknight dinner.

WATCH THIS RECIPE

Weeknight Creamy Sri Lankan Chicken Curry

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

2 tbsp vegetable oil

1 brown onion, finely chopped

1 tsp sea salt

3 garlic cloves, finely chopped

4cm-piece (1.5”) ginger, peeled, julienned

2 long green chillies, deseeded and cut into fine strips (or feel free to leave the seeds in and roughly chop them)

1 large sprig fresh curry leaves

1/2 cinnamon stick

5 cardamom pods, bruised

1 tbsp mild curry powder, garam masala or roasted Sri Lankan curry powder

1 large tomato, chopped

800g (1 lb 12 oz) chicken thigh fillets, excess fat trimmed, cut into 4cm (1.5”) pieces

1 tbsp apple cider vinegar or white vinegar

¼ tsp ground black pepper

½ cup coconut milk

coriander (cilantro), to serve (optional)

lime wedges, to serve

steamed basmati rice, to serve

Steps

Heat the oil in a large, deep frying pan over high heat. Add the onion and salt. Reduce heat to low, cook, stirring often, for 5 minutes or until softened. Add the garlic, ginger and chilli and cook, stirring, for 1 minute or until aromatic. Stir in the curry leaves, cinnamon, cardamom and curry powder.

Add the tomatoes and stir to combine. Add the chicken, vinegar, black pepper and ¼ cup of water. Cover and cook, stirring occasionally, for 15 minutes or until the chicken is cooked and the curry is fragrant. Stir in the coconut milk and simmer for 5 minutes or until the sauce has thickened slightly. Remove from heat and top with coriander (if using).

Serve with steamed rice and lime wedges.

Note Icon

Notes:

– Don’t worry if you can’t get hold of fresh curry leaves – simply leave them out entirely, or try and search out dried ones online, which might be easier to find. (Tip: I buy them fresh then store them in the freezer.)

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