Sri Lankan Chicken Curry

Name: Sri Lankan Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 500 g chicken thighs (boneless, skinless, cut into chunks); 1 tbsp lime juice; 1 tsp salt; 1 tsp turmeric powder; 2 tbsp vegetable oil; 1 onion (finely chopped); 3 cloves garlic (minced); 1 inch ginger (grated); 2 green chilies (sliced); 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp fenugreek seeds; 10 curry leaves; 400 ml coconut milk; 1 tbsp curry powder (Sri Lankan); 1 tomato (chopped)

90 min 4 servings Medium

All Recipes

Aromatic and spicy, this Sri Lankan Chicken Curry is a delightful fusion of flavours.

Prep

20 min

Cook

40 min

Total

90 min

Servings

Difficulty

Medium

Sri Lankan Chicken Curry is a vibrant dish bursting with aromatic spices and rich coconut flavours. Known for its spicy kick and deep colour, this curry is a staple in Sri Lankan cuisine, often enjoyed with steaming hot rice or freshly baked bread. This version of the traditional Sri Lankan dish balances the bold flavours of cumin, coriander, and fenugreek with the creaminess of coconut milk. It's a must-try for anyone looking to explore South Asian culinary arts without leaving their kitchen.

Instructions

Marinate the chicken

In a bowl, combine chicken, lime juice, salt, and turmeric. Mix well and let marinate for at least 30 minutes.

Pro tip: For deeper flavour, marinate overnight in the refrigerator.

Prepare the base

Heat oil in a large pan over medium heat. Add cumin seeds, fenugreek seeds, and curry leaves. Fry for 1 minute until aromatic.

Pro tip: Do not burn the spices; they should gently sizzle.

Sauté the aromatics

Add onions to the pan and sauté until golden brown. Stir in garlic, ginger, and green chilies. Cook for another 2 minutes.

Add spices

Mix in coriander powder and curry powder. Cook for 1 minute, stirring constantly to prevent burning.

Pro tip: Add a splash of water if the pan becomes too dry.

Cook the chicken

Add marinated chicken to the pan and cook until browned on all sides, about 5 minutes.

Simmer the curry

Stir in chopped tomatoes and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.

Pro tip: The curry is ready when the sauce is thickened and the chicken is tender.

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Tips & Tricks

Use fresh curry leaves for authentic flavour.
Marinate the chicken for at least 30 minutes to enhance taste.
Adjust the level of spice according to your preference.

Frequently Asked Questions

What makes Sri Lankan chicken curry unique?

Sri Lankan chicken curry is known for its rich use of spices like curry leaves, fenugreek, and coconut milk, offering a balance of spiciness and creaminess.

Can I make Sri Lankan chicken curry ahead of time?

Yes, it can be made ahead and stored in the fridge for up to three days. Reheat on the stovetop for best results.

How many calories are in a serving of Sri Lankan chicken curry?

A serving of Sri Lankan chicken curry has approximately 450 calories.

What can I serve with Sri Lankan chicken curry?

Serve it with steamed basmati rice or naan bread. A cucumber raita pairs well to balance the spice.

Can I adjust the spice level in Sri Lankan chicken curry?

Yes, adjust the amount of green chilies and curry powder to suit your taste preferences.

Serving Suggestions

Serve this Sri Lankan Chicken Curry alongside steamed basmati rice or warm naan bread for a complete meal. Pair it with a simple cucumber raita to cool down the spicy flavours. This dish can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stovetop to preserve the texture and taste.