my version Sri Lankan coconut chicken curry
Asian Chicken

My version of Sri Lankan Coconut Chicken Curry

I like to try different curries from around the world. So this is my version of a Sri Lankan coconut chicken curry. Give it a go.

Details

Servings

4 servings

Prep time

25 minutes

Cooking time

40 minutes

Ingredients

  • 200 grams brown basmati rice, cook from packet directions

  • pinch of salt

  • 2 tsp sweet paprika

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground tumeric

  • 1/2 tsp black pepper

  • 1/4 tsp chilli powder

  • 40 grams butter

  • 1 large brown onion, halved, thinly sliced

  • 1 clove garlic, minced

  • 2 cm piece of fresh ginger, minced

  • 2 tsp tomato paste

  • 600 grams chicken thigh fillets, cut into 3 cm pieces

  • 250 mls coconut milk

  • 2 fresh tomatoes, cut into 8 wedges

  • 1 cup fresh snow peas

Directions

  • Firstly cook your basmati rice, follow the packet directions.
  • Cut chicken thigh fillets into 3 cm pieces.
  • Place paprika, coriander, cumin, tumeric, pepper and chilli powder in a pan and cook for 1 minute or until aromatic.
  • Add butter , onion, ginger, garlic and tomato paste. Stir till well combined.
  • Add chicken to spice mixture ans stir to combine. Stir in coconut milk. Cook for 10 minutes. Add tomatoes. Cook for 5 minutes or until chicken is cooked. Season well. Serve with cooked rice and snow peas.

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