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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 499.6
  • Total Fat: 34.3 g
  • Cholesterol: 36.7 mg
  • Sodium: 847.8 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 29.7 g

View full nutritional breakdown of Sri Lankan Style Chicken Curry calories by ingredient
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Sri Lankan Style Chicken Curry

Submitted by: WILDANGELKURI

Introduction

This is a spicy awesome recipe that I make often for my family. It's so simple and versatile. Any vegetable can be substituted. To take away some of the spice, leave out some of the serrano peppers and Cayenne pepper. Serve over brown rice. This is a spicy awesome recipe that I make often for my family. It's so simple and versatile. Any vegetable can be substituted. To take away some of the spice, leave out some of the serrano peppers and Cayenne pepper. Serve over brown rice.
Number of Servings: 12

Ingredients

    4 skinless bonless chicken breasts, cut into cubes
    2 cans Goya coconut milk
    1 red onion
    3 whole cloves of garlic, crushed
    1 inch piece of ginger root, crushed
    1 large green pepper, chopped
    1 raw sweet potato, cubed
    5 serrano peppers, chopped
    1 block of extra firm tofu, cut into cubes
    3 cups broccoli, chopped
    3 cups whole snow peas
    2 1/2 cinnamon sticks, broken in half
    6 whole cloves
    5 cardamom pods, broken open and seeds taken out
    3 1/2 tsp curry powder
    4 Tbsp red curry paste
    3 tsp white sugar
    3 tsp red chili flakes
    3 tsp mustard seeds
    4 Tbsp tomato paste
    4 Tbsp Extra Virgin Olive Oil
    2 1/2 cups raw cashews
    2 tsp sea salt

Directions

Heat up all of the olive oil in a deep basin wok. Sauté the onion, both types of peppers, crushed garlic, crushed ginger, sugar, and ALL non-liquid spices.

Add cashews, your protein (in this case chicken) and any gourds or tough vegetables (in this case sweet potato). Let simmer, covered, for 10 minutes, occasionally mixing.

Pour in all of the coconut milk then immediately add the red curry paste and tomato paste. Mix until pastes are distributed throughout the wok. Put in chopped broccoli.

Cover and let simmer until the tough vegetables are soft (about 20 mins for the sweet potatoes) making sure to stir often.

Add in tofu and snow peas, stirring carefully so not to break the tofu. Turn heat down to low let sit while preparing the rice.

Pour curry over rice and enjoy! Keeps well in the refrigerator for up to 2 weeks.

**Note: Serrano peppers need to be chopped with gloves on because the acid can burn skin!

Number of Servings: 12

Recipe submitted by SparkPeople user WILDANGELKURI.






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