dinner · dairy-free · gluten-free
Sri Lankan chicken curry
Spicy chicken curry with roasted curry powder, pandan, curry leaves and coconut milk.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Marinate chicken with curry powder, chili, turmeric and salt 30 minutes.
-
2
Fry whole spices, curry leaves, pandan and lemongrass, then onion, garlic and ginger.
-
3
Add chicken and tomato and cook 10 minutes.
-
4
Add 120 ml water, cover and simmer 25 minutes, until the chicken reaches 74°C (165°F).
-
5
Stir in coconut milk and simmer 5 minutes; finish with lime.
