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Sri Lankan Chicken Curry

Servings 4
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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.
Author: Harsha Seneviratne
Course: Curry, Main Dish
Cuisine: Sri Lankan