Sri Lankan chicken curry
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Dark coconut chicken curry with toasted spices and curry leaves; 4 servings.
4 servingsFinal yield 1,450 g
Ingredients
- 800 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 400 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
- 220 gOnions, raw
- 25 gOil, mustard
- 4 gBasil, fresh
- 3 gSpices, cinnamon, ground
- 5 gSpices, cumin seed
- 8 gSpices, coriander seed
- 5 gSpices, turmeric, ground
- 4 gSpices, pepper, red or cayenne
- 8 gSalt, table
Method
- Cut chicken into 3 cm cubes, slice onion, tear curry leaves, and dry-toast cumin, coriander and cinnamon for two minutes before grinding coarsely.
- Warm mustard oil in a pot and fry onion slowly for eight minutes until deep golden.
- Add curry leaves, toasted spices, turmeric and chilli and stir for one minute until fragrant.
- Stir in chicken, coconut milk and salt. Cover and braise gently 30 minutes until sauce thickens and chicken reaches 74 °C.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,268.2 kcal
- Protein
- 194.7 g
- Fat
- 145 g
- Total carbohydrate (by difference)
- 57.5 g
- Total dietary fibre (USDA)
- 20.3 g
- Saturated fatty acids
- 92.4 g
- Sodium
- 3,543.7 mg
- Salt (sodium × 2.5)
- 8.9 g
Per serving
- Energy
- 567.1 kcal
- Protein
- 48.7 g
- Fat
- 36.2 g
- Total carbohydrate (by difference)
- 14.4 g
- Total dietary fibre (USDA)
- 5.1 g
- Saturated fatty acids
- 23.1 g
- Sodium
- 885.9 mg
- Salt (sodium × 2.5)
- 2.2 g
Per 100 g of finished food
- Energy
- 156.4 kcal
- Protein
- 13.4 g
- Fat
- 10 g
- Total carbohydrate (by difference)
- 4 g
- Total dietary fibre (USDA)
- 1.4 g
- Saturated fatty acids
- 6.4 g
- Sodium
- 244.4 mg
- Salt (sodium × 2.5)
- 0.61 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Mustard
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal