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

• - Sunita Lemon Juice Organic
• 200G All Things Butter Unsalted Butter
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 350G Frohweins Chicken Drumsticks
• 324G Borough Broth Low Fodmap Chicken Bone Broth
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1 Bunch Spring Onions 1 Bunch
• 290G Portland Mills Jamaican Curry Powder, 290G
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Tata Salt
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431

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.