Sri Lankan Chicken Curry (Lighter)

Using skinless chicken thighs with controlled coconut milk delivers authentic roasted spice flavor and rich protein with significantly less fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (1.75 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces · 1152 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 medium (150 g) yellow onion, finely diced · 60 kcal in the whole recipe
• 1 medium (150 g) tomato, diced · 27 kcal in the whole recipe
• 3 cloves (12 g) garlic, minced · 18 kcal in the whole recipe
• 2 tbsp (12 g) freshly grated ginger · 10 kcal in the whole recipe
• 1 tbsp (12 g) roasted Sri Lankan curry powder · 39 kcal in the whole recipe
• 100 g light canned coconut milk · 230 kcal in the whole recipe
• 1 tbsp (15 g) fresh lime juice · 4 kcal in the whole recipe
• 1 cinnamon stick, 3 cardamom pods, 1/2 tsp turmeric powder, fresh curry leaves, salt, and water

Method

1. Heat olive oil in a deep pot over medium heat, then sauté onion, garlic, ginger, cinnamon stick, cardamom, and curry leaves for 4-5 minutes until fragrant.

   

2. Add chicken thighs, roasted curry powder, turmeric, and salt; stir constantly for 5 minutes until chicken is evenly coated and browned.

   

3. Stir in diced tomato, coconut milk, and 100 ml water, then cover and simmer on low heat at 90°C (195°F) for 15 minutes until chicken is tender.

   

4. Remove from heat, mix in fresh lime juice, and serve warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.