Sri Lankan Chicken Curry

18 55 364
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Sri Lankan Chicken Curry
Health Highlights
Spicy, flavorful and fragrant!

Ingredients


1 tbsp Ghee (Or coconut oil)
100 gm Red onion
2 clove(s) Garlic (minced)
1 piece, 1-inch Ginger root (minced)
2 leaf Bay leaf
1 tbsp Curry powder
1/2 tsp Cinnamon (or use a cinnamon stick)
1/2 tsp Salt (plus more to taste)
1 tsp Cayenne pepper (or chili powder (less if you like it less spicy.)
1 tbsp Paprika (not smoked or sweet paprika))
681 gm Chicken thighs, bone-in, skinless
3 medium Tomato (cut into cubes)
2 tsp Apple cider vinegar
1 tsp Soy sauce, tamari
1 can(s) (13.5 oz) Coconut milk, sweetened
1/2 cup Bone broth, Organic
300 gm Cauliflower crumbles/rice
1 tbsp Ghee

Instructions


  1. Add the ghee into a large saucepan and heat over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
  2. Add curry powder, cayenne pepper, paprika, cinnamon, bay leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
  3. Add the chicken, salt, tomatoes, and mix. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
  4. Add coconut milk, bone broth, soy sauce, vinegar, and bring the curry to a boil. If you want a thicker sauce don’t add the bone broth.
  5. Lower the heat, and let it simmer with the lid closed, for 15 - 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. 
  6. Remove the chicken from the pan, allow to cool and then remove the chicken meat from the bone - Allow the curry sauce to continue simmering whilst you do this.
  7. If the chicken curry sauce is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the sauce to thicken. The longer you cook the sauce the more flavour there will be.
  8. Add the chicken meat back to the pan and warm through for 5 minutes.
  9. Serve on a bed of cauliflower rice 

NOTE: best when left in the fridge overnight to enhance the flavour and served the following day


Nutrition Facts

Per Portion

Calories 364
Calories from fat 157
Calories from saturated fat 76
Total Fat 17.4 g
Saturated Fat 8.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.3 g
Cholesterol 181 mg
Sodium 642 mg
Potassium 797 mg
Total Carbohydrate 16.3 g
Dietary Fiber 4.5 g
Sugars 6.5 g
Protein 38 g

Dietary servings

Per Portion


Meat 1.9
Vegetables 2.7

Energy sources


Pygal15%421.0315089130028117.4340424134261843%443.7500469539957255.2992040856539441%295.4529827001344171.508206418065315%43%41%CarbohydratesFatProtein

Meal Type(s)





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