Sri Lankan Beet and Chicken Curry

Can you believe it? I still have beets to use up. Going through this journey of beet recipes, I am very surprised at what a beet can be used in. This recipe I am modifying is a Sri Lanken Beetroot Curry from the Flavor Blender. Who would have thought of using a beet in a curry? I haven’t, but I’m sure others have. I can always use another curry recipe in my repertoire. This recipe is simple, no ingredients that you have to go to an ethnic grocer for. It doesn’t take a whole lot of time either, which is great with the house coming along and I don’t have time for an involved recipe.

Here are the original stats:

These stats are without rice

Here’s what I changed:

  • I added chicken breast for added protein.
  • I added red bell pepper for added vitamin C.
  • I added kale to increase the vitamin A.
  • I doubled the spices to accommodate the increase in ingredients.

Here are the final stats:

Here is the final recipe:

Sri Lanken Beet and Chicken Curry

Serves 6

  • 3/4 cup brown basmati rice
  • 1 pound washed and peeled beets, diced
  • 2 red bell peppers, chopped
  • 1/4 pound kale, chopped
  • 1 pound cooked chicken, chopped
  • ¼ onion yellow or red onion, sliced
  • 2 green chili or 1 serrano pepper, sliced (deseed to reduce heat level)
  • 2 cloves of garlic chopped finely
  • 5 – 6 curry leaves
  • 1 tsp curry powder or 1/2 tsp each of ground coriander and cumin
  • 1/2 tsp heaped turmeric
  • ½ tsp cayenne pepper optional
  • ¼ tsp salt more to taste
  • ½ cup coconut milk 
  • ½ cup water 
  1. Add the rice and 1.5 cups of water to a saucepan.  Bring to a boil.  Reduce the heat to low and cover.  Cook for 20 minutes.
  2. Place the diced beetroot, red bell pepper, kale and chicken in another saucepan, along with the onions, sliced green chili, garlic, curry leaves, 1 tsp curry powder, 1/2 tsp turmeric powder, ½ tsp cayenne pepper, and ¼ tsp salt. Mix well to combine.
  3. Stir in the coconut milk and water.
  4. Heat the saucepan over medium high heat, while stirring occasionally, until the coconut milk/water comes to a boil.
  5. Reduce the heat to a simmer, and let it cook covered, for about 5 minutes.
  6. Uncover and cook for a further 5 – 10 minutes while stirring frequently, until the beetroot is cooked to al dente (i.e. cooked through but not soggy). The cook time will vary depending on the thickness and sizes of the beetroot.
  7. If the liquid is evaporating too quickly, you can add more water or coconut milk.
  8. Taste and add more salt if necessary. 
  9. Serve with cooked rice.


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