Blog, Recipes, Sri Lankan Food

Chicken Curry

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Category Servings Total timeSpice levelKids friendly
Main Course3 – 4 adult servings40 – 50 minutes🌶️🌶️🌶️ ❌

The Soul of Sri Lankan Chicken Curry

A rich, slow cooked Sri Lankan chicken curry with roasted spices and a deep, comforting coconut flavour.

Sri Lankan chicken curry is one of the most loved and widely prepared dishes across the island, known for its deep, layered spice and comforting richness. Cooked with roasted curry powder, fresh aromatics and coconut milk, it carries a bold yet balanced flavour that defines everyday Sri Lankan cooking.

The curry begins with a fragrant base of onion, curry leaves, pandan and spices, slowly building into a thick, aromatic gravy. The chicken absorbs these flavours as it simmers, becoming tender and richly coated. The addition of coconut milk softens the heat while enhancing the body of the curry, creating a harmony of spice, warmth and depth.

Served with rice, string hoppers, roti or bread, Sri Lankan chicken curry is present in homes, gatherings and celebrations alike. It is a dish that embodies comfort, tradition and the unmistakable taste of Sri Lanka.

Ingredients

  • 750 g chicken, cut into medium pieces
  • 2 tbsp coconut oil or vegetable oil
  • 1 finely sliced large onion
  • 2 green chillies
  • 1 tbsp ginger, garlic paste
  • 10 – 12 curry leaves
  • 1 piece pandan leaf
  • 1 medium chopped tomato
  • Salt, to taste
  • 1 small pinch sugar
  • 1 cup thin coconut milk
  • ½ cup thick coconut milk
  • ½ cup water
  • Juice of ½ lime

1 tbsp Curry Powder Roasted Add To Cart

1 tsp Chilli Powder Add To Cart

1 tsp Chilli Flakes Add To Cart

1 tsp Pepper Crushed Add To Cart

½ tsp Turmeric Powder Add To Cart

Method

  1. Heat the oil in a large pan over medium heat.
  2. Add curry leaves and pandan leaf and allow them to release their aroma.
  3. Add the onion and green chillies and saute until soft and lightly golden.
  4. Stir in the ginger‑garlic paste and cook until fragrant.
  5. Add roasted curry powder, chilli powder, turmeric, chilli flakes, black pepper and salt. Mix well to form a rich spice base.
  6. Add the chopped tomato and cook until softened and blended into the mixture.
  7. Add the chicken pieces and mix well, coating them thoroughly with the spices.
  8. Pour in thin coconut milk and water, cover and simmer for 20-25 minutes until the chicken is cooked through.
  9. Add thick coconut milk and cook uncovered on low heat for a further 5-7 minutes until the gravy thickens.
  10. Add a small pinch of sugar and adjust salt if needed.
  11. Finish with a squeeze of lime juice, if desired, and remove from heat.
  12. Rest for a few minutes before serving.

To Serve

  • With steamed white rice
  • With string hoppers or hoppers
  • With pol roti or bread
  • Alongside dhal, sambol or vegetable curries

Making It Kid Friendly

To make a milder version suitable for children:

  • Reduce chilli powder and chilli flakes
  • Skip green chillies
  • Reduce black pepper slightly
  • Add a little extra coconut milk for a softer flavour

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