Sri Lankan Chicken Curry with Cinnamon and Cloves
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Ingredients
- 800 g chicken thighs, bone-in
- 2 onion, finely sliced
- 1 cinnamon stick
- 4 whole cloves
- 2 tbsp sri lankan unroasted curry powder
- 300 ml coconut milk
- 10 curry leaves
- 4 garlic cloves
- 15 g fresh ginger
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 616 kcal
- Protein
- 36.1 g
- Carbohydrate
- 10.4 g
- of which sugars
- 5.9 g
- Fat
- 47.3 g
- of which saturates
- 25.8 g
- Fibre
- 3.4 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a large pan, add the cinnamon stick, cloves and sliced onion, and fry for 10 minutes until golden.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the sri lankan unroasted curry powder, then add the chicken and cook for 5 minutes, turning to coat.
- 4
Pour in the coconut milk and 100ml water, cover and simmer for 30-35 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 5
Uncover and simmer for 5 minutes more to thicken slightly.
- 6
Serve hot with rice.
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