Sri Lankan Chicken Curry with Coconut Milk

Instructions

1. 1Cut the about 680 g chicken thighs into 2.54 cm pieces. Measure the 2 cups of basmati rice into a fine-mesh sieve and rinse under cold water until the water runs clear, then set aside to drain.
2. 2Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 175°C. Add the 1 large onion, 4 cloves garlic, and 2.54 cm ginger. Cook, stirring often, for 5 to 7 minutes, until the onion is softened and translucent.
3. 3Add the 10 curry leaves, 1 stick cinnamon stick, and 4 cardamom pods to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the 1 tsp turmeric powder, 1 tsp chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Add the about 680 g chicken pieces to the pot and cook, stirring occasionally, for 5 to 7 minutes, until browned on all sides.
6. 6Pour in the 1 can coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
7. 7Stir in the 1 tbsp lime juice, 1 tsp salt, and 0.5 tsp black pepper. While the curry finishes cooking, prepare the basmati rice according to your preferred method. Serve the Sri Lankan Chicken Curry hot with the cooked basmati rice.

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