Healthy Chicken curry
Serving size: 4
Prep time : 5-10 minutes
Cooking time : 45 mins
This is a Sri Lankan Chicken curry recipe with a healthy twist. Usually the Sri Lankan Chicken curry uses loads of oil to sauté , although its flavourful , the nutritional facts are not so good. This recipe is a successful attempt without using oil. To be honest , you won’t even know I didn’t use oil in this recipe. In my house hold its a definite hit. I hope you will like it too.
Approximately 1 kg chicken ( take the skin off)
1 chopped onion
2 chopped green chillies
Half Thumb sized piece of ginger crushed
6-7 garlic cloves crushed
1 tbsp spices of choice ( I used my own Thunapaha- Sri Lankan spices)
Two sticks of cinnamon
4 pods of cardamom chopped
4 tsp of chilli flakes ( or more or less)
1/2 tsp turmeric powder
Few curry leaves
1/2 cup coconut milk
2 cups of water
1 cup of thick coconut coconut milk
Salt to taste
Please do not use coconut milk from a carton. Instead use coconut milk from a can , pure coconut milk or coconut milk powder mixed in water.
Put everything except for the coconut milk in a large pan cover it and boil until the chicken is completely cooked and the sauce has thickened. Take the lid off add the cup of coconut milk ( from a can or pure coconut milk ) stir a bit and cook for further 10 min. If the sauce is watery keep cooking until the sauce thickens.