Sri Lankan Chicken Curry (Paleo)
 
Prep time
Cook time
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A lip smacking delicious chicken curry cooked with a blend of spices and in a cashew nut and coconut milk sauce
Author:
Serves: 4
RecipeIngredients
  • 2 lbs (about 1 kg) Chicken pieces (preferably thigh pieces and / a mix of thigh and drumstick pieces)
For the marinade:
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 2 tbsp cashew nuts
  • 1 tbsp raw white rice (I used rice flour since I did not want to grind rice in my food processor!)
  • 3 tbsp fresh, frozen(thawed) or dried coconut
  • one ½ inch piece of cinnamon
  • 3 green cardamom seeds
  • 1 tbsp minced garlic
For the sauce:
  • 2 tbsp coconut oil
  • 2 green chillies, finely chopped
  • ½ cup thinly sliced shallots or red onions
  • 1 tsp finely chopped ginger
  • 1½ tsp salt
  • ½ - ¾ tsp red chilli powder (optional but recommend if you like some heat in your chicken curry!)
  • 2 Small tomatoes, finely chopped
  • ½ cup fresh or canned thick coconut milk
  • ½ cup water or as needed
  • fresh sprig of curry leaves (optional)
RecipeInstructions
  1. Take a medium size frying pan and toast the grated coconut for about 8-10 minutes on medium heat until it turns light brown in color (Be careful not to burn it! ). Transfer the browned coconut into a plate and now toast the cashew nuts, the cumin seeds and the coriander seeds too one at a time. Add all the rest of the 'marinade' ingredients into the pan and just saute for a minute(with the heat off). Grind everything together into a fine paste using a food processor.
  2. Mix the above spice marinade mix with the chicken pieces and set aside.
  3. Take a medium size cooking pot and add the oil to it. Next add the onions and saute for about 2 minutes. Next add the green chillies and ginger and salt and saute for another couple minutes until the onions turn translucent. Next add the red chilli (if adding) and the tomatoes and again cook for another 3-4 minutes until the tomatoes turn soft.
  4. Now add the chicken pieces and mix well. Add the coconut milk and cover and cook on low heat for about 20 minutes stirring every 5 minutes or so. Adjust the consistency of the curry to your liking by adding water as needed.
  5. Garnish with curry leaves and serve hot with parboiled rice or brown rice.
Recipe by Cook2Nourish at https://cook2nourish.com/2014/06/sri-lankan-chicken-curry.html