Sri Lankan Coconut Chicken Curry (Kiribath) – Paleo Recipe

Allergens

None, unless using pre-ground spices that may contain allergens.

Ingredients

• 1 kg boneless chicken, cut into bite
• sized pieces
• 2 cups coconut milk
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 3 green chilies, finely chopped
• 1 cup tomato puree
• 2 tablespoons vegetable oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon mustard seeds, crushed
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder
• Fresh cilantro leaves for garnishing

Instructions

1. In a large pot over medium heat, warm the vegetable oil. Add onions, garlic, and ginger, and sauté until translucent. Stir in the spices turmeric powder, coriander powder, cumin powder, crushed fennel seeds, mustard seeds, cardamom powder, and cinnamon powder and cook for 2 minutes or until fragrant. Add chicken pieces to the pot and cook until browned on all sides. Pour in the coconut milk and tomato puree, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 30 40 minutes or until chicken is cooked through and tender. Serve hot, garnished with fresh cilantro leaves.

Chef’s Insight

To enhance the flavors, you can add a pinch of saffron to the coconut milk mixture.

Notes

Ensure you use fresh spices for the best flavor and aroma.