Sri Lankan Coconut Curry (Printable version)

A vibrant coconut curry brimming with vegetables, protein, and exotic Sri Lankan spices.

# List of ingredients:

→ Protein

01 - 1.1 lbs chicken thighs, cut into bite-size pieces or 1.1 lbs firm tofu, cubed

→ Vegetables

02 - 1 large onion, finely sliced
03 - 2 medium tomatoes, chopped
04 - 2 medium potatoes, diced
05 - 1 large carrot, sliced
06 - 1 green chili, slit lengthwise
07 - 2 cloves garlic, minced
08 - 1-inch piece fresh ginger, minced
09 - 10 fresh curry leaves

→ Spices

10 - 1 tbsp Sri Lankan curry powder or Madras curry powder
11 - 1/2 tsp turmeric powder
12 - 1 tsp ground coriander
13 - 1/2 tsp ground cumin
14 - 1/2 tsp chili powder
15 - 1 cinnamon stick
16 - 1/2 tsp black mustard seeds
17 - 1/2 tsp fenugreek seeds
18 - Salt, to taste

→ Liquids

19 - 13.5 fl oz coconut milk
20 - 6.8 fl oz water or chicken/vegetable stock

→ Oils & Garnish

21 - 2 tbsp vegetable oil or coconut oil
22 - Fresh cilantro leaves, chopped, for garnish
23 - Lime wedges, for serving

# Directions:

01 - Warm oil in a large heavy-bottomed pot over medium heat. Add black mustard seeds and fenugreek seeds, allowing them to sizzle for 30 seconds.
02 - Incorporate sliced onions, curry leaves, and cinnamon stick. Sauté until onions are soft and golden, approximately 5 minutes.
03 - Add minced garlic, ginger, and green chili. Sauté for an additional minute until aromatic.
04 - Stir in curry powder, turmeric, ground coriander, ground cumin, and chili powder. Cook, stirring consistently, for 1 minute.
05 - Add chicken or tofu to the pot and brown for 2 to 3 minutes, ensuring even coating with spices.
06 - Integrate chopped tomatoes, diced potatoes, sliced carrot, and a generous pinch of salt. Mix thoroughly.
07 - Pour in coconut milk and water or stock. Bring mixture to a gentle boil before reducing heat to low.
08 - Simmer uncovered for 25 to 30 minutes, stirring occasionally, until chicken is fully cooked and vegetables are tender. Adjust seasoning as desired.
09 - Remove pot from heat and discard cinnamon stick. Garnish with fresh cilantro leaves and serve with lime wedges alongside steamed rice or roti.

# Expert Advice:

01 -
  • Quick prep time means dinner is on the table in under an hour
  • Balanced heat and bold flavors suit every spice tolerance
  • Flexible protein and veggie options for vegetarian and meat lovers
  • Makes use of simple pantry spices and coconut milk for budget-friendly cooking
02 -
  • Rich in protein and fiber especially with chicken or tofu
  • Dairy-free and gluten-free suits most dietary needs
  • Freezes beautifully for quick future meals
  • Sri Lankan curry powder sets this dish apart with its complex blend.
03 -
  • Always use full-fat coconut milk for luxurious creaminess
  • Grind whole spices fresh if possible for maximum fragrance
  • Do not rush the sauté steps and let onions fully caramelize for best flavor depth
  • If using tofu press it well before cooking to help it absorb all those gorgeous spices

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