A fragrant Sri Lankan curry of chicken simmered in two textures of coconut milk, aromatic roasted curry powder, and warm spices, finished with curry leaves and pandan for an authentic island flavour.
Sri Lankan Chicken Curry
Ingredients
For the Roasted Curry Powder
- ½ cup coriander seeds
- ¼ cup cumin seeds
- 1/8 cup fennel seeds
- A few curry leaves
- 1 ″ pandan leaf rampe, optional
- 1 ″ cinnamon stick
- 4 green cardamom seeds
- 3 cloves
For the Curry
- 8-10 skinless bone-in chicken pieces (about 1 kg)
- 2-3 tsp chilli powder or paprika
- ½ tsp turmeric powder
- 1½ tbsp roasted curry powder from above
- 1½ tbsp vinegar
- A few curry leaves
- 1 ″ piece pandan leaf rampe, optional
- 1½ stalks lemongrass bruised
- 1 ″ ginger cleaned and sliced
- 4 cloves garlic ground into a paste
- 1 small onion 50 g, chopped
- 1 tomato cut into segments
- 4 cardamoms seeds only, powdered
- 3 cloves powdered
- 1 ″ cinnamon stick
- 1-1½ tbsp oil
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- Salt to taste
Instructions
- Make the roasted curry powder: Dry-roast each spice and the curry leaves separately over medium heat, shaking the pan, until golden and aromatic. Cool, then grind finely to yield about 2 tbsp powder.
- Season and marinate: In a bowl, toss the chicken pieces with salt, turmeric, vinegar, garlic paste, chilli powder, and 1½ tbsp roasted curry powder. Marinate for 30 minutes.
- Sauté aromatics: Heat the oil in a deep pan over medium heat. Add the cinnamon stick, curry leaves, pandan (if using), lemongrass, and chopped onion; fry until the onion is lightly browned.
- Brown the chicken: Increase heat to medium-high, add the marinated chicken, and fry for 3–4 minutes, turning to color each side.
- Add thin coconut milk: Pour in the thin coconut milk, bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the chicken is nearly tender.
- Finish with thick coconut milk: Stir in the thick coconut milk, powdered cardamom, and cloves. Simmer uncovered on low heat for 10–15 minutes, until the gravy thickens and coats the chicken.
- Serve: Remove aromatic stalks and pandan leaf before serving.
Notes
Sri Lankan Chicken Curry is unique due to its combination of local ingredients and roasting techniques. Sri Lankan curries often use a homemade roasted curry powder, which sets them apart. The chicken curry is influenced by South Indian, Malay, Arab, and colonial Portuguese cuisines.