Traditional Sri Lankan Chicken Curry
Prep Time
40 minutes
Cook Time
30 minutes
Servings
6 people
Cuisine
Sri Lankan
This traditional-style Sri Lankan chicken curry brings together warm spices, fragrant herbs and a rich coconut gravy. The chicken is marinated before cooking, then simmered with cinnamon, cardamom, cloves and lemongrass. A final spoonful of roasted curry powder adds depth to the sauce.
Ingredients
24 items- 1 kg Chicken, cut into medium-sized pieces
- 2 tbsp Sri Lankan curry powder
- 2 1/2 tsp, or less to taste Salt
- 2 tbsp Chilli powder
- 1/2 tsp Turmeric powder
- 1 tbsp Ground black pepper
- 1 tbsp Vinegar
- 1 tsp Ground coriander
- 2 tbsp Coconut oil or vegetable oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 4 small strips Pandan leaf (rampe)
- 1/2 stick Cinnamon stick
- 4 Cloves
- 4 Cardamom pods, lightly crushed
- 1 stalk Lemongrass, tender lower section lightly bruised
- 1 tsp Cumin seeds
- 8 cloves Garlic, finely chopped
- 1 medium Onion, chopped
- 1 tsp Ginger, finely chopped
- 1 Green chilli, slit lengthways
- 3 Dried red chillies
- 1 tbsp Sri Lankan black roasted curry powder
- 2 1/2 cups Coconut milk
Tags
Instructions
- 1
Place the chicken in a bowl. Add curry powder, salt, chilli powder, turmeric, black pepper, vinegar and ground coriander. Mix thoroughly to coat every piece. Cover and refrigerate for 30 minutes.
- 2
Heat the oil in a large saucepan over medium heat. Add the mustard seeds and let them begin to pop. Add curry leaves, pandan, lemongrass, cardamom, cloves, cumin, green chilli, dried chillies and cinnamon. Stir for 1–2 minutes until fragrant, lowering the heat if the spices start to darken quickly.
- 3
Add the garlic, ginger and onion. Cook for about 2 minutes, stirring frequently, until the onion begins to soften. Avoid burning the garlic or spices.
- 4
Add the chicken and all the marinade. Stir well to combine with the aromatics. Cook uncovered for about 6 minutes, turning the pieces occasionally.
- 5
Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If the pan becomes dry, add a small splash of water to prevent sticking.
- 6
Pour in the coconut milk and stir gently. Bring to a gentle simmer, then cook partially covered for about 10 minutes, or longer until the chicken is fully cooked and tender. Cooking time depends on the size of the pieces.
- 7
Stir in the black roasted curry powder and simmer for another 1–2 minutes. Taste the gravy and adjust the salt. If the sauce is too thin, simmer uncovered until it reaches your preferred consistency.
- 8
Remove from the heat. Discard the lemongrass, pandan and large whole spices before serving with rice, bread or string hoppers.
Cook's Notes & Tips
- This is a spicy curry. Reduce the chilli powder, black pepper and dried chillies for a milder version.
- Start with less salt if preferred, then adjust the finished gravy.
- Black curry powder means dark-roasted Sri Lankan curry powder.
- The pandan quantity is interpreted as four small strips, rather than four whole leaves.
- Prep time includes 30 minutes of refrigerated marinating.
- Cooking time and servings are estimates.
