AUTHENTIC SRI LANKAN CHICKEN CURRY RECIPE - STEP-BY-STEP GUIDE

SRI LANKAN CHICKEN CURRYBursting with bold spices and creamy coconut milk, this Authentic Sri Lankan Chicken Curry brings the heat and heart of island cooking to your table. Made with curry leaves, roasted spices, and tender chicken, it’s a deeply flavorful dish that’s perfect with rice, roti, or string hoppers. A true Sri Lankan classic!

PRO TIPS FOR THE BEST FLAVORPrep Time: 20 mins
Cook Time: 40 mins
Servings: 04

INGREDIENTS:

FOR THE CHICKEN:
1 kg Chicken (bone-in, cut into medium pieces)
1 tsp Salt
1/2 tsp Turmeric Powder
Juice of 1/2 Lime

FOR THE CURRY:
2–3 tbsp Coconut Oil or Vegetable Oil
1 large Onion, finely sliced
3 cloves Garlic, minced
1-inch piece of Ginger, minced
2 sprigs Curry Leaves
2 Green Chilies, slit
2 tsp Roasted Curry Powder (Sri Lankan style)
1/2 tsp Unroasted Curry Powder
1 tsp Chili Powder (adjust to taste)
1/2 tsp Black Pepper
1/2 tsp Ground Fennel (optional)
1 Cinnamon Stick
1 Cardamom Pod (lightly crushed)
1 Tomato, chopped
1 cup Thick Coconut Milk
1 cup Water
Salt to Taste

HOMEMADE CHICKEN CURRYINSTRUCTIONS:

1. Marinate the Chicken
In a bowl, combine chicken with turmeric, salt, and lime juice.
Mix well and let it marinate for 15–30 minutes.
2. Sauté Aromatics
Heat oil in a large pot over medium heat.
Add onions, garlic, ginger, curry leaves, green chilies, and sauté until golden and aromatic.
3. Add Spices
Add both curry powders, chili powder, pepper, fennel (if using), cinnamon, and cardamom.
Stir for 1–2 minutes to toast the spices and deepen flavor.
4. Cook the Chicken
Add marinated chicken pieces and stir to coat in spices.
Cook for 5–7 minutes until the chicken is sealed and lightly browned.
5. Add Tomato & Liquid
Add chopped tomato and cook for 2–3 minutes until softened.
Pour in water and bring to a boil. Reduce heat and simmer for 15–20 minutes. 
6. Finish with Coconut Milk
Add thick coconut milk, stir gently, and simmer for another 10 minutes until the curry thickens and chicken is fully cooked.

SERVING SUGGESTIONS:

Serve hot with steamed white rice, string hoppers, roti, or bread.
Garnish with extra curry leaves or a squeeze of lime if desired.

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IN CONCLUSION

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