Follow these steps for perfect results
onion
finely chopped
garlic cloves
finely chopped
green chilies
finely chopped
turmeric
coriander seed
ground
chicken piece
coconut milk
ghee
salt
to taste
lemon juice
Finely chop the onion, garlic cloves, and green chilies.
In a deep pan, heat ghee over medium heat.
Add the chopped onion, garlic, green chilies, turmeric, and ground coriander seed to the pan.
Fry the ingredients for 2-3 minutes, stirring constantly.
Add the coconut milk and chicken pieces to the pan.
Stir well to combine the chicken and coconut milk with the spices.
Reduce the heat to low, cover the pan with a lid, and simmer for 30-45 minutes, or until the chicken is tender, stirring occasionally.
Add salt to taste and lemon juice.
Cook uncovered for 2-3 minutes.
Serve hot with steamed rice.
Expert advice for the best results
Adjust the amount of chilies to your desired spice level.
For a richer flavor, use homemade coconut milk.
Marinate the chicken for at least 30 minutes for a more intense flavor.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve hot in a bowl, garnished with fresh coriander leaves.
Serve with steamed rice or roti.
Serve with poppadums and chutney.
To complement the spice
Discover the story behind this recipe
A staple dish in Sri Lankan cuisine, often served at family gatherings and celebrations.
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