Exquisite Sri Lankan Paleo Curry Chicken with Coconut Rice Bowl – Aromatic Island Flavors

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite
• sized pieces
• 2 cups coconut rice (white rice cooked with coconut milk)
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1
• inch piece ginger, minced
• 1 cup coconut milk
• 1/2 cup chicken broth or water
• 2 tablespoons tomato paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons coconut oil
• Fresh cilantro leaves for garnish
• Lime wedges for serving (optional)

Instructions

1. In a large skillet or wok, heat the coconut oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
2. Stir in the garlic and ginger, and cook for another 1 2 minutes, or until fragrant.
3. Add the curry powder, turmeric, cumin, salt, black pepper, and cayenne pepper (if using) to the skillet. Cook for about 1 minute, stirring constantly, to toast the spices.
4. Pour in the chicken broth or water, coconut milk, and tomato paste, stirring well to combine. Bring the mixture to a simmer.
5. Add the chicken pieces to the skillet, ensuring they are submerged in the sauce. Cover and cook for 10 12 minutes, or until the chicken is cooked through and tender.
6. Once the chicken is cooked, remove the lid and allow the sauce to reduce slightly, thickening it as needed. Adjust seasonings if necessary.
7. Serve the curry chicken over coconut rice, garnishing with fresh cilantro leaves. Enjoy with lime wedges on the side for an extra zing.

Chef’s Insight

The key to a successful Sri Lankan curry is balancing the flavors with the right amount of spice, tang, and sweetness. Feel free to adjust the recipe to your taste preferences.

Notes

Use high-quality coconut oil for a better flavor and health benefits.