If you love curries, you're in for a treat! In this post, we will explore a fantastic Sri Lankan chicken curry recipe that is perfect for meal prep. This dish is not only delicious but also versatile, allowing you to enjoy it throughout the week or freeze it for later. Let’s dive into the ingredients and the cooking process.
Ingredients
To make this flavorful chicken curry, you will need the following ingredients:
- Chicken: 1.2 kg (2.6 lbs) boneless, skinless chicken thighs
- Canned Tomatoes: 800 grams (1.7 lbs)
- Coconut Oil: 2 tablespoons (50 grams)
- Garlic: 4 cloves, grated
- Ginger: 35 grams (1.2 oz), grated
- Onions: 2 small brown or yellow onions, thinly sliced
- Coconut Milk: 250 ml (1 cup)
- Rice: 300 grams (10.5 oz) basmati rice
- Spices: 2.5 tablespoons coriander seeds, 1.5 tablespoons cumin seeds, 2 teaspoons fennel seeds, 1.5 teaspoons fenugreek seeds, 4 cardamom pods, 5 whole cloves, 1.5 teaspoons ground turmeric, 0.5 teaspoon chili flakes (optional), 1 small cinnamon stick, and 6 curry leaves (optional)
- Seasoning: Sea salt flakes to taste
Preparing the Spice Mix
- Toast the Spices: Start by placing a pan over medium-high heat. Add the coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds. Toast them for about 2 minutes, stirring regularly until they become fragrant and golden.
- Add More Spices: Next, add the cardamom pods and cloves, continuing to toast for another minute. Once done, let the spice mix cool slightly.
- Grind the Spices: Transfer the toasted spices to a spice grinder or mortar. Add the ground turmeric, chili flakes, and cinnamon stick. Grind everything into a smooth powder.
Cooking the Chicken Curry
- Sear the Chicken: In a large high-rimmed pan, heat 1 tablespoon of coconut oil over medium-high heat. Add the diced chicken thighs in batches, searing them for about 3 minutes on each side. Season with sea salt. Once browned, remove the chicken and set it aside.
- Sauté Onions, Garlic, and Ginger: In the same pan, add another tablespoon of coconut oil. Once melted, add the sliced onions, garlic, and ginger paste. Sauté for about 5 minutes until the onions are translucent and fragrant.
- Add the Spice Mix: Stir in the prepared spice mix and sauté for an additional 45 seconds to allow the spices to infuse their flavors.
- Incorporate Tomatoes: Add the canned tomatoes and a splash of water or stock to rinse out the can. Mix well and season with sea salt. Bring the mixture to a boil.
- Combine Chicken and Simmer: Return the seared chicken to the pan along with any resting juices. Mix everything well and let it come to a boil again. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
Cooking the Rice
- Prepare the Rice: In a separate saucepan, combine the washed basmati rice with 600 ml (600 grams) of cold water and salt to taste. Bring it to a boil, then cover with a lid or foil, reduce the heat to low, and cook for 14 minutes undisturbed.
- Fluff the Rice: After 14 minutes, turn off the heat and let it sit for 4 minutes. Remove the lid and fluff the rice with a fork or spatula.
Final Touches
- Add Coconut Milk: After the chicken has simmered for 30 minutes, stir in the coconut milk. Mix well and adjust the seasoning to your taste.
- Serve and Store: Divide the rice into meal prep containers and top with the chicken curry. Optionally, garnish with coriander or cilantro and crushed cashews. Allow the curry to cool slightly before sealing the containers. This dish can be stored in the fridge for up to 5 days or frozen for up to 6 months.
Conclusion
This Sri Lankan chicken curry is a delightful dish packed with flavors from the spices and coconut milk. The thick sauce complements the tender chicken perfectly, making it a satisfying meal. Whether you enjoy it fresh or reheat it later, this curry is sure to impress. Enjoy your cooking and the delicious results!
