Sri Lankan Style Chicken Curry Recipe Part 2 | Sri Lanka Food & How to Make Easy Spicy Chicken Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried curry powder

Bay leaves offer a different but pleasant flavor.

Roast spices until dark brown, then let cool.

Grind roasted spices in a spice grinder until fine.

Prepare chicken by marinating with salon roast blend, cayenne, paprika, and salt, adding white rice vinegar.

Cover and refrigerate the marinated chicken for at least 20 minutes or overnight.

Heat coconut oil in a pan and add fresh curry leaves, lemongrass, cardamom, and cloves.

Sauté until fragrant, then add processed onions, garlic, ginger, and green chili.

Sauté until onions are translucent and golden, about 5-10 minutes.

Add marinated chicken to the pan and cook for about 10 minutes, stirring gently.

Add coconut milk and stir thoroughly, bringing to a boil without covering.

Reduce heat and simmer for about 30-40 minutes until chicken is cooked through.

Serve garnished with cilantro, chives, or green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary