Sri Lankan chicken curry.

A chicken curry recipe is always a great curry to cook and serve. there are so many meal ideas you can plan around this main dish.

The chicken curry is spicy and aromatic from the Sri Lankan curry powders used here but it’s also thick and creamy from the coconut gravy.

Make this Sri Lankan chicken recipe once and it’s going to be your all-time favourite red chicken curry dish, which you will make all the time.

If you make the chicken curry with bone-in parts, a mix of Sri Lankan curry powders, spices, and coconut milk then you’ll cook the best and the tastiest chicken curry.

How to cook a tasty Sri Lankan chicken curry.

Here’s a summary of how you’ll be making this authentic Sri Lankan chicken curry.

First, the chicken parts are marinated in tamarind juice and different curry powders. this allows the chicken parts to soak in most of the tangy flavours and aroma of the spice powders.

Once you temper curry leaves, onions, cardamom, cinnamon, pandan leaf, and tomatoes.

let it cook and release its aroma, you add the tamarind marinated chicken parts into it.

Leave the meat to slightly sear and then add water to slow-cook the chicken curry.

Once the water is reduced and the chicken curry is cooked through, you add the coconut milk to give the Sri Lankan curry its creamy yet spicy, strong taste.

serving ideas for Sri Lankan chicken curry.

Use any of the below meal idea menus to serve with rice.

A Sri Lankan meal usually includes 4-5 extra dishes but choose one or two to serve with this chicken curry and your choice of rice.

• Meal idea1
• Meal idea 2
• Meal idea 3
• Meal idea 4

• Rice dishes to serve with this chicken curry.
  • how to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice)
  • Indian fragrant ghee rice(nei choru).
  • egg biryani (one-pot rice dish/stove-top)

• Types of flatbreads/roti to serve with the chicken curry.
  • Sri Lankan pol roti
  • Stovetop naan
  • Godamba roti
  • Egg paratha
  • And even crepes are great!

• Vegetarian curries that go with this Sri Lankan curry.
  • Pumpkin curry
  • Potato curry
  • Dhal curry
  • Spicy devil potato stir fry
  • Beans and curry are some of the vegetable side dishes you can serve

Explore the recipe site for more side dishes to serve with chicken curry.

Save the recipe to your Pinterest board.

FAQ: SRI LANKAN chicken curry recipe.

• Is the chicken curry spicy?
  • Yes, it’s spicy but with the coconut milk gravy and all the other Sri Lankan milk curry dishes combined(I’ve given some meal ideas above), it’s fair to say that anyone can enjoy the dish without the usual scare of spicy food.

• Can I cook the Sri Lankan chicken curry without coconut milk?
  • Yes, you can try my chicken curry without coconut milk recipe given below.
  • I have mentioned in the recipe where you need to avoid adding coconut milk and how long to cook the chicken curry to make the gravy thick.

• Can I use the same method to make a chicken breast curry?
  • Yes, you can. you can also make the curry with a combination of chicken legs and thighs.

tips to cook the best chicken curry.

• If you are going to use frozen chicken, make sure you’ve defrosted the chicken completely which means the meat is at room temperature.

If you do not take the time to defrost the chicken then the marinating process will not work. 

• How to defrost chicken.
  1. Take out the frozen chicken 1 and 1/2 hours early before you cook. 
  2. Place it in a secure bag that won’t leak. 
  3. Place a large bowl of water in your kitchen sink, fill it with water and place the chicken in this bowl of water.
  4. Make sure the meat is completely submerged. check every 1/2 hour. how fast the meat will defrost depends on the size and weight. 

• Ingredients to make the chicken curry.
  • If possible DO NOT SUBSTITUTE INGREDIENTS.
  • The best curries tend to use more spices and use multiple curry powders, try to find them at your Indian or Sri Lankan grocery store or try Amazon.
    If you are unable to find them, I will give you a substitute item in the ingredient list whenever possible.
    
  • Use fresh spices, please do not use spices that have been on your spice rack for ages(never used and more than 6 months)as it will affect the taste of the chicken curry. 
    
  • I have explained the recipe and given as many details as possible for you to make the best chicken curry so please do make sure to follow the recipe instructions as closely as possible. 

Utensils and appliances needed.

• Knife and chopping board
• Large bowl
• Large cooking pot

More Sri Lankan chicken curry recipes

Sri Lankan kalupol chicken curry

Sri Lankan chicken curry cooked without coconut milk

Jaffna curry powder chicken curry

Black pepper chicken curry

Sri Lankan chicken and pineapple curry

Sri Lankan chicken and potato curry.

Storing

Store in glass containers as plastic containers tend to stain heavily. once the curry cools, can be refrigerated and used within 3 days.

Freezing

Once cool can be frozen for 1 week, you can freeze longer, if you stop the cooking process where you add coconut milk as per the recipe instructions.

Only add the coconut milk once you take it out of the freezer, let it reach room temperature and add coconut milk.

Reheating

Cover with a microwave lid, add 1/4 cup water and microwave for 3-4 minutes.

Add 1/4 cup of water and gradually bring the chicken curry to heat over a low-medium fire.

Stop food waste by

Only cooking as much as you need. If you do cook more, portion out and use within the week.

It can be used for breakfast with bread. 

RECIPE DIFFICULTY-LITTLE CARE IS NEEDED

The ingredients mentioned below use standard measuring cups and spoons.

The ingredients to make the chicken curry.

700g of chicken parts(you can use boneless or chicken breasts as well)

1/4 cup of tamarind juice(soak 1 tablespoon of tamarind in half a cup of water for 5 minutes, squeeze the seeds and pulp out to collect the tamarind juice, if you are using tamarind pulp 1 tablespoon should do.)

1 tablespoon of chilli powder(increase to 1/2 or 1 tablespoon to increase spiciness)

1/2 a teaspoon turmeric powder

1 tablespoon cumin powder

2 tablespoon coriander Powder

4 tablespoons of oil 

A sprig of curry leaves(substitute with 2 bay leaves)

2-inch pandan leaf(optional)

1-inch cinnamon

3-4 cardamom pods, slightly bruised

4 pods of garlic minced(2 tablespoons)

2 tablespoons of ground ginger

2 green chillies sliced

2 large onions, finely sliced

2 medium-sized tomatoes finely sliced

1/2 cup of water

1 cup thick coconut milk

Salt to season

How to cook Sri Lankan chicken curry.

Have all the ingredients ready.

The chicken parts
To have the real authentic flavours and consistency, I would recommend using different parts of the chicken or a whole chicken cut into pieces failing which you can use chicken breast or a combination of parts.

You might find my post on how to cut up a whole chicken helpful if you’ve never done it before.

Pandan leaves and curry leaves
If you are unable to find curry leaves and pandan leaves, check out the Asian stores near you, they may have the dried version.
Or substitute with 2 bay leaves.

Coriander powder and cumin powder
You can make your own coriander powder and cumin powder using my recipes.
For some reason, if you are unable to get both these curry powders then substitute with a good curry powder. 3 tablespoons)

Tamarind juice- you have two options.

Using Tamarind pulp
Highly concentrated so use the amount mentioned unless the quantity of the chicken is increased then increase the tamarind and other ingredients as well.

Using Tamarind juice
Follow the instructions given above on the ingredients list.

How to make coconut milk for the chicken curry

• Using liquid coconut milk

Packed liquid coconut milk is always preferable.

For thick milk, use the coconut milk from the package without diluting it with water.

• Using coconut milk powder.

To make thick milk, add 4 tablespoons of coconut powder per cup of water.

All these ingredients are available on Amazon as well and have been linked to the recipe card.

How to marinate the chicken curry.

Place the chicken parts in a large bowl and add tamarind juice(1/4 cup juice or 1 tablespoon pulp), turmeric(1/2 tsp), chilli powder(1 tbsp), and cumin(1 tbsp), coriander powder(2 tbsp), salt to season.

Once you add all the marinating ingredients to the bowl, combine well.

Use disposable gloves if you are sensitive to curry and chilli powder.

Leave the chicken to marinate for 10-15 minutes while you prepare other ingredients to cook the curry.

Place a medium-sized pan over medium heat.

Pour in the oil. add curry leaves(a sprig), pandan leaf, cardamom(3-4 pods), cinnamon(1-inch).

Cook for a few minutes and add ginger(2 tbsps) and garlic

(2 tbsps)followed by sliced onions(2 medium).

Cook for 3 minutes or until the onions turn translucent.

Add tomatoes(2), green chillies(2), and cook until they soften as well. make sure to break down the chunky tomato.

Once all the tempered ingredients are broken down, add the marinated chicken pieces.

Save the marinade remaining in the bowl for later use.

Make sure to combine all the ingredients well over low medium-fire for 3-5 minutes.

Let the chicken continue to cook over medium heat to release its natural juices for 5 minutes.

Once all the liquid evaporates, lightly pan-sear the chicken if that is your preference, just add a tablespoon of oil to do this.

Pour 1/2 cup of water into the remaining marinated liquid, collect all the spices and pour into the chicken curry.

Add this to the chicken curry, and reduce the heat.

Cover with a lid and slow simmer for 10-15 minutes.

Cover the pan with a lid and leave to simmer for 10 minutes over medium fire.

You will notice a thick, sauce-like consistency as the water reduces.

Uncover the chicken curry after 10 minutes, pour the coconut milk, taste and season with salt if necessary.

Cover and slow simmer for further 15-25 minutes until gravy thickens.

Optional cooking step.

5 minutes before removing the chicken curry from the stove, add 1 teaspoon of dark roasted curry powder(optional) to give the Chicken curry a more intense flavour.

Serve warm with your favourite rice and curry dishes.

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