Mold Detox Friendly 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
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- 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
Can be omittedcooked brown rice
- 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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