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Sri Lankan coconut and turmeric chicken curry

Name: Chicken curry recipe with coconut and turmeric
Yield: 4
Ingredients: 1 white onion, grated; 4cm piece (20g) ginger, grated; 3 garlic cloves, crushed; 4 chicken thigh fillets, plus 2 x 180g chicken breasts; 1/4 cup (60ml) coconut oil; 1 long red chilli, finely chopped, plus extra thinly sliced chilli to serve; 1 tbs ground turmeric; 1 tbs cumin; 2 tsp ground coriander; 2 tsp smoked paprika (pimenton); 3 cardamom pods; 1 cinnamon quill; 2 cloves; 1 cup curry leaves, plus extra fried leaves, to serve; 400ml coconut cream; 1 cup (250ml) chicken stock; 2 tbs cashews, crushed, plus extra to serve; Coconut flakes, to serve; Sliced spring onion, to serve; Micro coriander, to serve

9 ratings

Sri Lankan coconut and turmeric chicken curry

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by Matt Wilkinson

Chef and author

Sep 09, 2019

This easy chicken curry recipe with coconut imparts the flavours of Sri Lanka, making it a firm favourite once the weather turns chilly.

1 white onion, grated
4cm piece (20g) ginger, grated
3 garlic cloves, crushed
4 chicken thigh fillets, plus 2 x 180g chicken breasts
1/4 cup (60ml) coconut oil
1 long red chilli, finely chopped, plus extra thinly sliced chilli to serve
1 tbs ground turmeric
1 tbs cumin
2 tsp ground coriander
2 tsp smoked paprika (pimenton)
3 cardamom pods
1 cinnamon quill
2 cloves
1 cup curry leaves, plus extra fried leaves, to serve
400ml coconut cream
1 cup (250ml) chicken stock
2 tbs cashews, crushed, plus extra to serve
Coconut flakes, to serve
Sliced spring onion, to serve
Micro coriander, to serve

Method

1.

Combine onion, ginger and garlic in a large bowl. Add chicken thigh and breasts and turn to coat. Set aside for 20 minutes to marinate.
2.

Heat 2 tbs coconut oil in a large saucepan over medium heat. Remove chicken from marinade and season with salt. Reserve marinade. In two batches, cook chicken, turning, for 5 minutes or until golden.
3.

Remove from pan and set aside. Add remaining 1 tbs oil to the pan with chilli, spices, curry leaves and reserved marinade. Cook, stirring, for 1 minute or until fragrant.
4.

Return chicken to pan and stir to coat. Add coconut cream and stock, and reduce heat to medium-low. Cover pan with a lid and simmer for 20 minutes, then remove lid and reduce heat to low (add a little extra stock or water if curry looks too dry).
5.

Simmer, stirring occasionally, for a further 20 minutes or until chicken is tender and cooked through. Stir cashews through the curry in the final 5 minutes of cooking to warm through. Season.
6.

Remove chicken breast from curry and thickly slice. Divide curry among bowls. Top with sliced chicken, chilli, fried curry leaves, coconut flakes, spring onion, micro coriander and extra cashews.