Sri Lankan Coconut Chicken Curry Recipe

About this recipe

A flavorful and creamy Sri Lankan-inspired chicken curry made with coconut milk and aromatic spices, perfect for a satisfying gluten-free dinner.

Ingredients

• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g x 2 Milky Mist Butter Chiplet Pack
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Licious Chicken Drumstick - Pack Of 6
• 400 Ml Kara Coconut Cream
• 250 ml Coco Mama Coconut Milk
• 50 g Sakthi Curry Powder
• 40 g On1Y Ginger Powder
• 100 g Zoff Red Chilli Powder
• 150 g Spring Onion (Kandychi Path)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 100 g Everest White Pepper

Instructions

1. 1. In a small bowl, combine 2 tablespoons of lemon juice, 2 tablespoons of curry powder, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of red pepper. Set aside.
2. 2. Melt 1/2 stick of butter in a large stock pot over medium heat.
3. 3. Add 1 diced onion, 2 chopped green onions, and 2 minced garlic cloves to the pot. Sauté for 5-7 minutes until the onions are soft and translucent.
4. 4. Stir in the lemon juice and spice mixture, cooking for 1-2 minutes to release the aromas.
5. 5. Add 8 pieces of chicken (such as thighs or drumsticks) to the pot and cook for 5 minutes, turning occasionally to lightly brown the meat.
6. 6. Pour in 2 cans of coconut milk and 1/2 cup of chicken broth. Stir well, then season with 1 teaspoon of salt and 1/4 teaspoon of pepper.
7. 7. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is fully cooked and tender.
8. 8. Taste and adjust seasoning if needed. Serve hot with rice or gluten-free flatbread.