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chicken curry with rice

Mild turmeric chicken curry

This mild turmeric chicken curry is a healthy nutritious complete meal for my kids paired with steamed rice and sautéed broccoli or vegetables.
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Servings: 4
Course: Dinner
Cuisine: Sri Lankan
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken breasts
  • ½ inch piece of ginger
  • 3 green chilies Use less or skip if you want the curry to be just creamy without any heat
  • 10 curry leaves
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • 2 cloves of garlic
  • ½ small onion
  • 2 cups thick coconut milk
  • 1 inch Stick of Cinnamon
  • 1 pod cardamom
  • 1 tsp freshly crushed black pepper
  • 2 tsp salt or to taste

Method
 

  1. Rinse and pat the chicken breast to dry with a paper towel. Season with salt on both sides. Score the chicken in a cross pattern.
  2. Add one tablespoon or two of olive oil in a shallow sauté pan on high. Sear / fry chicken breasts for 2 minutes per side.
  3. Thinly slice onion, ginger, green chili, and garlic. Add another tablespoon of oil in the same pan and fry onions, ginger, garlic, green chilies until soft.
  4. Keeping the flame medium low, add cumin, turmeric, and black pepper.
  5. Add coconut milk and a cup of water. Mix everything in and add fenugreek, cinnamon, curry leaves, cardamom, and crushed mustard seeds.
  6. Slowly bring everything to a simmer stirring constantly. Cook for 5 minutes to combine flavors. Add chicken breasts and toss to coat. Cook for additional five to 10 minutes or until chicken breasts are just cooked through.

Notes

Notes: 
To make the curry completely mild without any heat: Skip green chilies, black pepper and add only a half a teaspoon of minced ginger.
Coconut milk Substitutes: Cream, White sauce, or couple of tablespoons of yogurt can be used instead of coconut milk