I came across a recipe for Sri Lankan Coconut and Turmeric Chicken Curry a while back, but was unable to find all of the ingredients to actually make it. (Curry leaves are difficult to come by near me!)
Recently, I just gave up and decided to make it with some substitutions.
This recipe from Delicious.com, even with my adjustments, is so fantastic that I can only imagine how good the original is!
Ingredients:
- 1 medium white onion, roughly chopped
- ~1 1/2 inch piece ginger
- 3 garlic cloves, crushed
- 1 small jalapeno, seeds and membranes removed
- 8 boneless skinless chicken thighs
- 4 tablespoons coconut oil, divided
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 3 cardamom pods, smashed
- 1 piece of cinnamon
- 2 whole cloves
- 3 bay leaves
- 1 (13.5 oz) can coconut milk, well shaken
- 1 cup chicken stock
- 2 tablespoons cashews, finely chopped, plus extra to serve
- the zest and juice of 1 lime
- Coconut flakes, and sliced scallions, to serve
Add the onion, ginger, garlic, and jalapeno to a small food processor. Process to finely chop and combine.
Add the chicken thighs to a large bowl and top with the mixture, tossing to coat. Set aside for 20 minutes to marinate.
While waiting, measure out and stir together the turmeric, cumin, coriander, paprika, cardamom, cinnamon, whole cloves, and bay leaves.
After 20 minutes, heat 2 tablespoons coconut oil in a large pot over medium heat. Remove the chicken from the marinade and season with salt. Reserve the marinade. Cook the chicken in batches, browning on all sides, about 5 minutes.
Remove the chicken from the pan and set aside. Add 2 tablespoons coconut oil to the pan. When melted, add in the spice mixture and the reserved marinade. Cook, stirring, for 1 minute, or until fragrant.
Return the chicken to the pan and add the coconut milk and chicken stock. Reduce the heat to medium-low, cover, and simmer for 20 minutes.
After 20 minutes, remove the lid and reduce the heat to low. If needed, add some more stock if it looks too dry. Simmer, stirring occasionally, for 20 minutes or until the chicken is tender and cooked through.
Stir in the cashews, lime juice, and lime zest.
Spoon into bowls and serve topped with coconut flakes, green onions, and extra chopped cashews.
The result is a wonderfully flavorful dish, tender chicken, and a wonderfully creamy sauce!
I ate this on its own, but I wish I had sopped up some of that yummy sauce with some rice!
Ingredients
- 1 medium white onion, roughly chopped
- ~1 1/2 inch piece ginger
- 3 garlic cloves, crushed
- 1 small jalapeno, seeds and membranes removed
- 8 boneless skinless chicken thighs
- 4 tablespoons coconut oil, divided
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 3 cardamom pods, smashed
- 1 piece of cinnamon
- 2 whole cloves
- 3 bay leaves
- 1 (13.5 oz) can coconut milk, well shaken
- 1 cup chicken stock
- 2 tablespoons cashews, finely chopped, plus extra to serve
- the zest and juice of 1 lime
- Coconut flakes, and sliced scallions, to serve
Instructions
- Add the onion, ginger, garlic, and jalapeno to a small food processor. Process to finely chop and combine.
- Add the chicken thighs to a large bowl and top with the mixture, tossing to coat. Set aside for 20 minutes to marinate.
- While waiting, measure out and stir together the turmeric, cumin, coriander, paprika, cardamom, cinnamon, whole cloves, and bay leaves.
- After 20 minutes, heat 2 tablespoons coconut oil in a large pot over medium heat. Remove the chicken from the marinade and season with salt. Reserve the marinade. Cook the chicken in batches, browning on all sides, about 5 minutes.
- Remove the chicken from the pan and set aside. Add 2 tablespoons coconut oil to the pan. When melted, add in the spice mixture and the reserved marinade. Cook, stirring, for 1 minute, or until fragrant.
- Return the chicken to the pan and add the coconut milk and chicken stock. Reduce the heat to medium-low, cover, and simmer for 20 minutes.
- After 20 minutes, remove the lid and reduce the heat to low. If needed, add some more stock if it looks too dry. Simmer, stirring occasionally, for 20 minutes or until the chicken is tender and cooked through.
- Stir in the cashews, lime juice, and lime zest.
- Spoon into bowls and serve topped with coconut flakes, green onions, and extra chopped cashews.
This looks very tasting. The number of ingredients and the instructions looks like it’ll take time to do the dish but by the way, this looks, it’ll be worth the time. Thanks for sharing.