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!