Kitchen Recipe Collection
Sri Lankan Chicken Curry
A deeply aromatic and richly spiced Sri Lankan chicken curry, slow-cooked with roasted curry powder, coconut milk, and fragrant spices — one of the most celebrated dishes in Sri Lankan cuisine.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- chicken pieces (bone-in)
- coconut milk
- onion
- garlic
- ginger
- tomatoes
- roasted Sri Lankan curry powder
- red chili powder
- turmeric
- cinnamon
- cardamom
- cloves
- curry leaves
- pandan leaf
- oil
- salt
Equipment
- Deep pan or clay pot
- Knife
Instructions
- 1
Marinate Chicken
In a bowl, combine chicken pieces with roasted curry powder, red chili powder, turmeric, salt, and a tablespoon of oil. Mix well and marinate for at least 20 minutes, or overnight in the fridge for best results.
- 2
Temper Aromatics
Heat oil in a deep pan. Add cinnamon, cardamom, and cloves. After 30 seconds, add curry leaves, pandan leaf, and sliced onion. Fry until golden.
- 3
Add Garlic & Ginger
Add minced garlic and grated ginger paste. Cook for 1–2 minutes until fragrant.
- 4
Brown the Chicken
Add the marinated chicken pieces and brown on all sides over high heat for 4–5 minutes.
- 5
Add Tomatoes & Simmer
Add chopped tomatoes and stir. Cover and cook on medium heat for 10 minutes until tomatoes break down.
- 6
Add Coconut Milk & Finish
Pour in coconut milk. Reduce heat to low and simmer uncovered for 20–25 minutes until the chicken is cooked through and the sauce is rich and thick. Serve with rice or roti.
Cooking Tips
- Always use roasted Sri Lankan curry powder (not the standard Indian curry powder) for the authentic, darker, more complex flavor.
- Bone-in chicken pieces give far more flavor to the curry than boneless pieces.
- A clay pot produces the most authentic, rich-tasting curry. The porous clay adds a unique mineral depth.
Variations
- Sri Lankan Black Curry: Use a larger amount of roasted curry powder and cook without coconut milk for a dark, intensely spiced dry curry.
- Devilled Chicken: Fry the cooked chicken in a hot pan with capsicum, onion, tomatoes, and chili sauce for a spicy Sri Lankan stir-fry.
Chef's Notes & Storage
- Roasted Sri Lankan curry powder is the single most important ingredient. Look for it at any Sri Lankan grocery store.
- Storage: Refrigerate for up to 3 days. The flavors intensify overnight, making it even better the next day.
Nutrition Estimate
390 calories · 34g protein · 11g carbs · 24g fat · 2g fiber per serving
