SRI LANKA CHICKEN CURRY
Yield 6
Number Of Ingredients 13
Steps:
- Blend first 6 ingredients and 1/4 cup cilantro in processor to paste, stopping frequently to scrape down sides of bowl. Rub paste over chicken. Heat oil in heavy large skillet over medium-high heat. Add chicken and brown on all sides, about 6 minutes. Add coconut milk, broth and tumeric. Reduce heat, cover and simmer until chicken is cooked through, turning once, about 30 minutes. Transfer chicken to plate. Boil liquid in skillet until reduced to sauce consistency, about 4 minutes. Season with salt. Return chicken to skillet; heat through. Sprinkle with remaining 1/4 cup cilantro. Serve over rice.
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sagor king
[email protected]Meh.
Kade
[email protected]This curry was a bit too spicy for me, but my husband loved it. The chicken was cooked perfectly and the sauce was very flavorful.
Md Enamul
[email protected]Amazing flavors!
Fumani Matlhabane
[email protected]Made this curry last night and it was a hit! The chicken was so tender and the sauce was packed with flavor. I used a medium heat curry paste and it was just the right amount of spice for me. Will definitely be making this again.
Jood Alzaben
[email protected]This Sri Lankan chicken curry is an absolute delight! The flavors are rich and complex, with a perfect balance of heat and spices. The chicken is tender and juicy, and the sauce is incredibly flavorful. I followed the recipe exactly and it turned out