Emulsifier Free Sri Lankan Chicken Curry
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 tsp ground turmeric
- 1 tsp fine sea salt
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
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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