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This Sri Lankan chicken curry is a fragrant, one-pot allergy-friendly curry for the whole family.

One-pot Sri Lankan Chicken Curry Recipe

A fragrant, one-pot allergy-friendly curry for the whole family

Course main
Cuisine curry, Sri Lankan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 Onion
  • 1 Carrot
  • A dozen baby tomatoes on the vine
  • 1 courgette
  • 2 garlic cloves
  • 1 tablespoon vegetable oil
  • 500 g diced chicken (thigh or breast)
  • salt & pepper
  • 1 chicken stock pot
  • 1 tablespoon Sri Lankan curry powder
  • 300 g Basmati rice
  • 500 ml water
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 125 g dairy-free yoghurt

Instructions

  1. Put the kettle to boil and start by prepping the vegetables.. Peel the onion and thinly slice into half moons. Peel the carrot, halve lengthways and chop. Quarter the baby vine tomatoes. Wash the courgette, dispose of the top and bottom then quarter lengthways and chop into small pieces. Peel and grate the garlic or use a garlic press.
  2. Heat the oil in a frying pan on medium to high heat. When hot, add the chicken and season with salt and pepper. Brown the chicken. This should take just over 5 minutes. You may want to do this in two batches, as the idea is to brown the chicken. If the pan is too full, the chicken will stew instead of taking on a nice brown colour.
  3. Add the onion and carrot to the chicken and cook over medium heat for 5 minutes, until softened. Add the tomatoes, Sri Lankan curry powder and garlic. Cook for an extra minute and stir in the basmati rice.
  4. Pour the boiling water stock into the pan and add in the stock pot. Stir until dissolved then add the courgette. Give everything a stir and bring to the boil. Put a lid on the pan and turn the heat down as low as it will get. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins so the rice can finish cooking in its own steam.
  5. Meanwhile, finely chop the mint leaves and coriander.
  6. Once the curry is cooked, stir in the coriander and season with a little more salt or pepper if required. Serve the Sri Lankan Chicken Curry and top with the dairy-free yoghurt and mint leaves. For the adults, serve the biryani topped with the herby chilli yoghurt. Enjoy!