Sri Lankan Chicken Curry is one of the country’s most popular and flavorful dishes, renowned for its rich blend of aromatic spices, creamy coconut milk, and tender chicken. Unlike many other chicken curries, the Sri Lankan version is characterized by the generous use of roasted curry powder, curry leaves, pandan leaves, cinnamon, and freshly ground spices, creating a deep, bold, and fragrant flavor.
This curry is a staple in Sri Lankan homes and is commonly served with steamed rice, string hoppers, hoppers, pittu, roti, or bread. Whether prepared for a simple family meal or a festive celebration, Sri Lankan Chicken Curry is loved for its comforting taste and versatility.
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6
Ingredients
Main Ingredients
- 1 kg chicken, cut into medium-sized pieces (bone-in preferred)
- 2 tablespoons coconut oil (or vegetable oil)
- 2 medium onions, finely sliced
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green chilies, slit
- 2 tomatoes, chopped
- 2 sprigs curry leaves
- 1 pandan (rampe) leaf, tied into a knot
- 1 cinnamon stick (2–3 inches)
Spices
- 2 tablespoons Sri Lankan roasted curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon paprika (optional, for color)
- 1 teaspoon black pepper
- ½ teaspoon cumin powder
- ½ teaspoon fennel powder
- Salt to taste
Liquid Ingredients
- 1 cup thick coconut milk
- 1 cup thin coconut milk or water
- 1 teaspoon lime juice (optional)
Optional Garnishes
- Fresh curry leaves
- Chopped coriander leaves
- Sliced green chilies
Step-by-Step Instructions
Step 1 – Marinate the Chicken
In a large bowl, combine the chicken with:
- Turmeric powder
- Half of the roasted curry powder
- Black pepper
- Salt
Mix well and let it marinate for 20–30 minutes.
Step 2 – Sauté the Aromatics
Heat the coconut oil in a large pot over medium heat.
Add:
- Cinnamon stick
- Curry leaves
- Pandan leaf
- Onions
Cook until the onions become soft and lightly golden.
Then add:
- Garlic
- Ginger
- Green chilies
Sauté for 2–3 minutes until fragrant.
Step 3 – Add Tomatoes and Spices
Add the chopped tomatoes and cook until they soften.
Stir in:
- Remaining roasted curry powder
- Chili powder
- Paprika (if using)
- Cumin powder
- Fennel powder
Cook for 2 minutes, stirring continuously to release the aromas.
Step 4 – Cook the Chicken
Add the marinated chicken to the pot.
Mix well to coat the chicken with the spice mixture.
Cook for 8–10 minutes, stirring occasionally, until the chicken begins to brown slightly.
Step 5 – Add Thin Coconut Milk
Pour in the thin coconut milk or water.
Bring the curry to a gentle boil.
Reduce the heat, cover, and simmer for 25–30 minutes, or until the chicken is tender.
Step 6 – Add Thick Coconut Milk
Pour in the thick coconut milk and stir gently.
Simmer over low heat for 5–8 minutes.
Do not allow the curry to boil vigorously after adding the thick coconut milk, as it may split.
Step 7 – Adjust the Seasoning
Taste the curry and adjust:
- Salt
- Black pepper
- Chili powder (if needed)
For a slightly tangy flavor, stir in the lime juice just before turning off the heat.
Step 8 – Serve
Remove the pandan leaf and cinnamon stick.
Garnish with fresh curry leaves or coriander.
Serve hot with your favorite accompaniments.
Additional Details
Cooking Tips
- Bone-in chicken adds more flavor to the curry.
- Homemade Sri Lankan roasted curry powder provides the most authentic taste.
- Fresh curry leaves and pandan leaves are essential for the signature aroma.
- Simmer the curry gently to allow the spices to develop fully.
- Let the curry rest for 15–20 minutes before serving; the flavors become even richer.