Sri Lankan Chicken Curry

Ingredients and Weight:

• 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 3-4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1/2 cup plain coconut milk
• 1/4 cup unsweetened shredded coconut
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 cup chopped fresh cilantro

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Season the chicken with salt and pepper.
2. Heat the oil in a large skillet over medium heat.
3. Brown the chicken for 2-3 minutes per side, or until golden brown. Remove from the skillet and set aside.
4. Add the onion, garlic, and ginger to the skillet and cook until softened, about 5 minutes.
5. Stir in the cumin, coriander, turmeric, cinnamon, cardamom, and red pepper flakes (if desired). Cook for 1 minute, or until fragrant.
6. Add the chicken broth, coconut milk, shredded coconut, green bell pepper, and red bell pepper to the skillet. Bring to a simmer.
7. Add the chicken back to the skillet and reduce heat to low. Simmer for 45-50 minutes, or until the chicken is cooked through and the sauce has thickened.
8. Stir in the cilantro and serve over rice or your favorite side dish.

Nutritional Information:

• Calories: 450 per serving
• Fat: 25 grams
• Protein: 35 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Savory, flavorful, and slightly spicy
• Creamy and rich from the coconut milk
• Vibrant and colorful from the bell peppers and cilantro
• Perfect for a special occasion or everyday meal

User Comments:

• "This curry is amazing! The flavors are so well-balanced and it's not too spicy."
• "I love that this curry is easy to make and doesn't require any hard-to-find ingredients."
• "This is the best chicken curry I've ever had! It's so creamy and flavorful."

Special Precautions and Tips:

• To make a vegetarian version of this curry, substitute tofu or vegetables for the chicken.
• If you don't have shredded coconut, you can use flaked coconut instead.
• If the curry is too thick, add more chicken broth or water to thin it out.