Cook Sri Lankan Curry Chicken | Easy | Spicy | KETO

Have you ever tried Sri Lankan Curry Chicken dish? If not, here is the best time to make it possible. Today, I am going to show you how to make the best and spicy Sri Lankan curry chicken recipe without tomatoes.

This is one of the easiest yet tastiest methods to prepare the chicken curry. Moreover, this specific recipe is suitable for KETO diet people.

Normally, people make this for lunch, but you can have this for dinner as well.

Alright, let’s see how to cook authentic Sri Lankan curry chicken with coconut milk.

My Favorite Combos

1. This Recipe + Rice + Eggplant Milk Curry + Pennywort Carrot Salad + Tomato Rasam
2. This Recipe + Chicken Fried Rice + Whole Roast Chicken + Eggplant Chutney
3. This Recipe + String Hoppers + Dhal Curry + Coconut Sambol

How To Cook Sri Lankan Curry Chicken

Ingredients

• Chicken – 500g
• Thin coconut milk – 250ml
• Onion – 75g
• Garlic cloves – 5 to 7
• Ginger – Small piece (About the size of one big garlic clove)
• Dried red chilies – 10 to 15
• Curry leaves – Few
• Turmeric powder – ¼ teaspoon
• Fennel seeds – ¾ teaspoon
• Black pepper – ½ teaspoon
• Cumin seeds – ¼ teaspoon
• Cardamom – 3 to 5
• Crushed cinnamon – ¾ teaspoon
• Coriander seeds – ½ teaspoon
• Mustard seeds – ¼ teaspoon
• Salt – As you need (KETO people use Himalayan Pink Salt)
• Cooking oil – As you need (KETO people use Coconut Oil)

Instructions

1. Take the chicken and cut it into your desired size pieces. Rinse them well for 2 or 3 times. Now, add turmeric powder and salt. Mix well and let them marinate for 30 minutes.

2. Heat the pan and dry roast dried red chilies, curry leaves, coriander seeds, fennel seeds, cumin seeds, black pepper, cardamom, and cinnamon together under medium flame for 2 to 3 minutes. Stir frequently to avoid burning.

3. Grind the dry roasted spices together to a dusting powder as shown in the picture.

4. Grind the garlic and ginger to a smooth paste as shown in the picture below.

5. Prepare thin coconut milk.

6. Get ready with chopped onion and mustard seeds. mustard seeds are optional, you can avoid them.

7. Heat the oil and add mustard seeds. Let them splutter. Then, add the onion and sauté until it turns into golden color. Afterward, add ginger and garlic paste. Stir and cook for 30 seconds.

8. Now add the marinated chicken pieces, mix, and cook covered under the high flame for 3 to 5 minutes.

9. Then, take off the lid and give a good gentle mix. Again cook covered under the medium flame for 3 to 5 minutes.

10. Now take off the lid and cook uncovered under the high flame until the chicken pieces get fry. Stir occasionally to avoid burning.

11. Once the chicken pieces turn into a light brown color, add the ground spice mix and the coconut milk. Cook covered under very low flame 8 to 10 minutes.

12. Finally, taste the curry and adjust salt if needed.

13. This is how to cook an easy Sri Lankan curry chicken without potatoes and tomatoes. Serve and enjoy this KETO friendly spicy chicken curry.

Notes

1. I preferred to use the chicken with bones for this recipe. If you don’t like bones, use boneless chicken.

2. I used instantly made ginger and garlic paste. If it is hard for you, use the bottled one.

3. I extract coconut milk from grated coconut. If it is hard to find grated coconut, use the coconut milk powder or bottled coconut milk.

4. If you don’t like spicy, reduce the amount of dried red chili according to your taste.

Printable Recipe Card

If you have any questions or suggestions write them in the comment box below. Also, you can share this Sri Lankan spicy curry chicken recipe with your family and friends by clicking the social share buttons.