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Sri Lankan Chicken Curry
Sri Lankan Chicken Curry is a flavorful and aromatic dish that will transport your taste buds to the exotic flavors of Sri Lanka. The combination of fragrant spices, tender chicken, and creamy coconut milk makes this dish a crowd-pleaser. It's easy to make and perfect for a weeknight dinner or a special occasion.
Serve Sri Lankan Chicken Curry over cauliflower rice for a low-carb option, or with steamed basmati rice or naan bread for a more traditional pairing. Garnish with fresh cilantro and a squeeze of lime juice for added freshness and flavor.
3 boneless, skinless chicken breasts
3 tbsp curry powder
1-2 tsp cayenne pepper, or to taste
1 tbsp apple cider vinegar
1 onion, chopped finely
4 cloves garlic, sliced thinly
2-inch piece of ginger, chopped finely
2-inch stalk of lemongrass, flattened but not chopped
3 cardamom pods
1-inch piece of cinnamon stick
1 cup unsweetened coconut milk
2 tbsp tomato paste
2 tbsp coconut oil or ghee
Sea salt to taste
Optional: fresh cilantro for garnish
Cut the chicken into bite-sized pieces and set aside.
In a small bowl, mix curry powder, cayenne pepper, and apple cider vinegar to form a paste. Add a little water if necessary to thin out the paste.
In a large pot or Dutch oven, heat the coconut oil or ghee over medium-high heat. When hot, add the onion, garlic, ginger, lemongrass, cardamom, cloves, and cinnamon stick. Stir frequently until the onions are translucent and fragrant.
Add the chicken to the pot and stir occasionally until it is nicely browned on all sides.
Add the curry paste and stir to coat the chicken and onion mixture. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and bring the mixture to a boil. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the tomato paste and continue to simmer for an additional 5 minutes until the sauce has thickened.
Season with sea salt to taste and garnish with fresh cilantro if desired.
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