This Sri Lankan Chicken Curry is bold, spicy, and packed with flavor. Made with tender chicken, fresh spices, and coconut milk, it’s a rich and aromatic dish that’s perfect for dinner. The special blend of roasted spices gives this curry a unique taste that sets it apart from other curries. Serve it with rice, roti, or flatbread for a hearty, satisfying meal.
| Servings | Total |
| 6 | 1hr |
History of Sri Lankan Chicken Curry
Sri Lankan Chicken Curry is one of the most well-known dishes from Sri Lanka. It’s a staple in Sri Lankan households, where every family has its own twist on the recipe. The use of roasted curry powder, which is darker and more intense than typical curry powder, is a defining feature of Sri Lankan curries. Traditionally, the dish is cooked with fresh coconut milk, giving it a creamy, smooth texture. Over the years, it has gained popularity worldwide as a flavorful, spicy, and aromatic comfort food.
Why Sri Lankan Chicken Curry?
- Unique Flavor: Roasted curry powder gives it a bold, rich taste.
- Warm and Comforting: Perfect for family dinners, especially on a chilly evening.
- Simple Ingredients: Uses fresh, simple ingredients and pantry staples.
- Customizable: Adjust the spice level and thickness of the sauce to your liking.
What is Sri Lankan Chicken Curry Made of?
This dish is made with:
- Chicken: Bone-in chicken thighs or drumsticks for maximum flavor, but boneless chicken also works.
- Sri Lankan Curry Powder: A blend of roasted coriander, cumin, fennel, and other spices.
- Aromatics: Garlic, ginger, onions, and curry leaves for authentic flavor.
- Coconut Milk: Adds creaminess and richness to the curry.
- Tamarind or Lime Juice: For a tangy, slightly sour flavor.
- Optional Add-Ins: Potatoes, carrots, or spinach for a heartier meal.
What to Have with Sri Lankan Chicken Curry
Serve this dish with:
- Rice: Steamed rice, basmati rice, or coconut rice.
- Flatbread: Serve with roti, naan, or paratha for dipping in the curry.
- Vegetables: Serve with sautéed spinach, steamed broccoli, or roasted green beans.
- Salad or Raita: A fresh cucumber raita or side salad balances the spice.
Is Sri Lankan Chicken Curry Healthy?
Yes, this curry can be healthy if made with fresh ingredients and lean chicken breast or thighs. Coconut milk contains healthy fats, and the spices used in the curry have antioxidant and anti-inflammatory properties. To make it even healthier, add vegetables like spinach, carrots, or potatoes, and reduce the amount of oil used.
Kitchen Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Curry:
- 1.5 lbs chicken thighs or drumsticks (bone-in preferred, but boneless works too)
- 2 tbsp vegetable oil or coconut oil
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 10-12 fresh curry leaves (optional but authentic)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk (unsweetened)
- 2 cups chicken broth (or water)
- 2 tbsp tamarind paste or juice of 1 lime
For the Spice Blend:
- 2 tbsp Sri Lankan roasted curry powder (store-bought or homemade)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel seeds (optional)
- 1/2 tsp chili powder (adjust based on spice preference)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt (or to taste)
Directions:
Step 1: Prepare the Ingredients
- Cut the chicken into pieces (if not already cut).
- Chop the onions, mince the garlic, and grate the ginger.
- Lightly bruise the curry leaves to release their aroma.
Step 2: Cook the Chicken
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
Step 3: Sauté the Aromatics
- In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and bruised curry leaves. Cook for 1-2 minutes until fragrant.
Step 4: Add the Spices
- Add Sri Lankan curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
Step 5: Make the Curry Base
- Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
- Pour in the chicken broth and coconut milk. Stir well to combine.
Step 6: Add the Chicken and Tamarind
- Return the chicken to the pot.
- Stir in the tamarind paste (or lime juice).
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Step 7: Final Touches
- Taste the curry and adjust the seasoning, adding more salt or spice if needed.
Step 8: Serve
- Serve hot with steamed rice, basmati rice, or roti. Enjoy!
Tips
- Use Bone-In Chicken: Bone-in chicken gives the curry more flavor, but boneless chicken works too.
- Make it Spicier: Add more chili powder or fresh red chilies if you like it spicy.
- Use Fresh Curry Leaves: Fresh curry leaves add authentic flavor, but you can skip them if unavailable.
- Smooth Sauce: Blend the onion and tomato mixture before adding the chicken for a smoother curry sauce.
- Add Veggies: Add potatoes, carrots, or spinach for extra nutrition.
Conclusion
This Sri Lankan Chicken Curry is bold, flavorful, and deeply aromatic. With tender chicken, authentic spices, and a creamy coconut curry sauce, it’s a dish that’s simple to make but tastes like it came from a restaurant. Serve it with rice, roti, or flatbread for a comforting, satisfying meal that your whole family will love.
MORE RECIPES
The Best Sri Lankan Chicken Curry Recipe
This Sri Lankan Chicken Curry is bold, spicy, and packed with flavor. Made with tender chicken, fresh spices, and coconut milk, it’s a rich and aromatic dish that’s perfect for dinner. The special blend of roasted spices gives this curry a unique taste that sets it apart from other curries. Serve it with rice, roti, or flatbread for a hearty, satisfying meal.
Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs chicken thighs or drumsticks (bone-in preferred, but boneless works too)
- 2 tbsp vegetable oil or coconut oil
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 10-12 fresh curry leaves (optional but authentic)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk (unsweetened)
- 2 cups chicken broth (or water)
- 2 tbsp tamarind paste or juice of 1 lime
- 2 tbsp Sri Lankan roasted curry powder (store-bought or homemade)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel seeds (optional)
- 1/2 tsp chili powder (adjust based on spice preference)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt (or to taste)
Instructions
- Cut the chicken into pieces (if not already cut).
- Chop the onions, mince the garlic, and grate the ginger.
- Lightly bruise the curry leaves to release their aroma.
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and bruised curry leaves. Cook for 1-2 minutes until fragrant.
- Add Sri Lankan curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
- Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
- Pour in the chicken broth and coconut milk. Stir well to combine.
- Return the chicken to the pot.
- Stir in the tamarind paste (or lime juice).
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Taste the curry and adjust the seasoning, adding more salt or spice if needed.
- Serve hot with steamed rice, basmati rice, or roti. Enjoy!