Low Sodium Sri Lankan Chicken Curry

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

For the chicken

2 lbs bone-in, skin-on chicken thighs and drumsticks
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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1 tsp ground turmeric
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the curry

3 tbsp coconut oil
1 medium yellow onion, thinly sliced
1 tbsp fresh ginger, finely grated
4 garlic cloves, minced
2 fresh green chiles (such as serrano or thai), thinly sliced
1 stalk lemongrass, bruised and cut into 3-inch pieces
8 fresh curry leaves (or 12 dried)
1 cinnamon stick
4 green cardamom pods, lightly crushed
2 tsp sri lankan or madras curry powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp black pepper, freshly ground
¼ tsp cayenne pepper
1 can (13.5 oz) full-fat coconut milk
½ cup water
1 tbsp fresh lime juice
salt, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

cooked brown rice, for serving
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken with the turmeric and 1 tsp salt until evenly coated. Set aside while you prepare the aromatics.
2
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pot. Flip and sear the other side for 3 minutes. Transfer the chicken to a plate and set aside.

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