How to make Sri Lankan Chicken Curry -

Lemon grass stalk lends its unique flavour to this chicken curry elevating it to a delicious level

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Coconut oil (नारियल का तेल)

Cuisine : Sri Lankan

Course : Main Course Chicken


For more recipes related to Sri Lankan Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Spinach Kofta Curry - SK Khazana Three Pepper Chicken Quick Thai Curry Chicken Tagine With Chickpeas And Mint

Sri Lankan Chicken Curry

Sri Lankan Chicken Curry Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sri Lankan Chicken Curry Recipe

  • Chicken curry cuts on the bon e 750 grams

  • Coconut oil 3 tablespoons

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Cinnamon broken into small pieces 2 inches

  • Green cardamoms 3-4

  • Curry leaves 8-10

  • Ginger chopped 1 inch

  • Garlic finely chopped 1 tablespoon

  • Large onion finely chopped 1

  • Lemon grass stalk sliced 1

  • Green chillies chopped 2-3

  • Medium tomato chopped 1

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 1/2 teaspoons

  • Fennel seeds (saunf) 1 teaspoon

  • Lemon juice 1 tablespoon

  • Coconut milk 3/4 cup

  • Fresh coriander sprig to garnish

Method

Step 1

Heat coconut oil in a non-stick wok, add fenugreek seeds, cinnamon, green cardamoms, curry leaves, ginger and garlic, mix well and sauté for 2-3 minutes.

Step 2

Add onion, mix and sauté till translucent. Add lemon grass and green chillies and sauté for 1-2 minutes.

Step 3

Add tomato and salt, mix and sauté till the tomato is pulpy.

Step 4

Add red chilli powder, turmeric powder, coriander powder and fennel seeds, mix well, cover and cook for 2-3 minutes

Step 5

Add chicken and sauté on high heat for 1-2 minutes. Add 1½ cups water and mix well. Add salt, mix, cover and cook for 10-15 minutes.

Step 6

Add lemon juice and mix well. Add coconut milk, mix well and cook for 1 minute or till the mixture comes to a boil.

Step 7

Take the pan off the heat, transfer into a serving bowl, garnish with coriander sprigs and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.