Healthy Chicken curry

Serving size: 4
Prep time : 5-10  minutes
Cooking time : 45 mins

INGREDIENTS

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.