Authentic Sri Lankan chicken curry I make for my own family and friends.
The curry is marinated in tamarind, curry powders, and spices, then cooked in coconut milk to create a rich, flavorful gravy.
Whether it is for a daily lunch, a family gathering, or you are craving a curry that truly reminds you of home, I would love you to try this comforting and traditional chicken curry.

★★★★★
If you try this, I’d love to know how it turned out. Just tap the stars in the recipe card; it helps other cooks find this recipe.

New to Sri Lankan cooking? Start here

If you’re learning to cook curries and wondering whether you can make this one, worry no more. I’ll show you how to build the spices into real aromatic depth, adjust the curry powder to your taste, and marinate bone-in chicken pieces for maximum flavour. Then we’ll cook everything in layers for a creamy coconut gravy.
The tastiest chicken curry you can make anytime for a taste of home.

Why this chicken curry works

• This is how an authentic and traditional chicken curry is cooked in every home in Sri Lanka.
  There are no shortcuts, no compromise in ingredients.
• You can also adapt the chicken curry to be spicy or mild, with thicker gravy or with less gravy.
  Use bone-in for a truly traditional version, or a weeknight, child-friendly version with chicken breast.
• The chicken parts are marinated in tamarind juice with a variety of curry powders. This allows the chicken parts to absorb the tang of the tamarind juice while helping the chicken to tenderise. This, in turn, helps the various curry powders to be absorbed.
• Curry leaves, onions, cardamom, cinnamon, pandan leaf, and tomatoes are the second set of ingredients, which add aroma and a secondary level of flavour to the curry.
• Once the marinated chicken parts are added then simmered in their own broth, and the coconut milk builds layers of depth and taste.

Ingredients needed to cook Sri Lankan chicken curry

You’ll find exact quantities in the recipe card below.

• Chicken: bone-in pieces from a whole chicken or a mix of bone-in chicken thighs and drumsticks, which give the most authentic flavour. Chicken breast can give you a quicker curry. Here’s how to cut up a whole chicken.
• Tamarind pulp with seeds: soak a tablespoon of tamarind in half a cup of water for 5 to 10 minutes, then squeeze out the seeds and pulp to collect the juice.
  Using tamarind paste? A tablespoon is enough.
  You can find tamarind paste in most Asian stores, or buy tamarind online.
• Spice powders: turmeric, red chilli powder, cumin powder, and coriander powder; make your own cumin powder and coriander powder with my recipes.
  Can’t get both? Use 3 tablespoons of store-bought curry powder instead.
• Curry leaves and pandan leaf: you can find these in Asian grocers or online, both fresh and dried. If you can’t find them, swap curry leaves with 2 bay leaves and leave out the pandan leaf.
• Coconut milk: you can use either canned or carton liquid coconut milk. If the milk is thick, dilute with water.
  • To use coconut milk powder: Mix 4 tablespoons per cup of water.
• Aromatics: cinnamon, cardamom, freshly minced garlic and ginger, green chillies, onions and tomatoes.

Tips for the best Sri Lankan chicken curry.

• Thaw frozen chicken completely, or the marinade can’t soak into the frozen chicken. Leave it in the fridge overnight, or in a sealed bag in a bowl of cold water, changing the water every 30 minutes.
• Marinate at least 30 minutes; if you want to marinate longer, keep the bowl in the fridge.
• Avoid adding the coconut milk early; if you add it before the chicken has released and reduced its own liquid, the gravy ends up thin.
• Don’t boil the chicken curry after adding the coconut milk, as the gravy will split.
• Maintain a slow simmer.
• Use fresh spice powders.

What you will need in the kitchen

• Knife and chopping board.
• Large platter to hold the prepared ingredients.
• Medium-sized bowl for the coconut milk.
• Small bowl to soak the tamarind juice.
• Large bowl to marinate the chicken parts.
• Large cooking pot and wooden spoon to cook the curry.
• Serving bowl and spoon for the chicken curry.

How to cook Sri Lankan chicken curry

Prep the ingredients

• Soak the tamarind in water for 5 to 10 minutes, then squeeze out the juice and set it aside.
• Clean and cut the chicken, then leave it to drain.
• Slice the onion, chop the tomatoes, slice the green chillies, and mince the ginger and garlic.
• Have the coconut milk and all the spices ready.

Marinate the chicken

Place the chicken parts in a large bowl. Add tamarind juice, turmeric powder, red chilli powder, cumin powder, coriander powder and salt to season.

Mix well. Use disposable gloves if your skin is sensitive to curry and chilli powder.
Leave the chicken to marinate for 15 to 30 minutes while you prepare everything else.

Temper the spices

Heat the oil in a large pot over medium heat. Add the curry leaves, pandan leaf, cardamom, and cinnamon, and let them sizzle for a minute to release their fragrance.
Add the minced ginger and garlic, then the sliced onions, and cook until the onions turn translucent.
This step builds the base flavour of the curry before the marinated chicken goes in.

Add the tomatoes and green chillies. Cook until they break down to make a rough tomato base for a smooth gravy.

Cook the chicken in its own juices

Once the tempered ingredients are broken down.
Add the marinated chicken, saving any leftover marinade in the bowl.
Make sure to combine all the ingredients well over low to medium heat for 3-5 minutes.

Let the chicken continue to cook over medium heat for 5 minutes to release its natural juices. Once all the liquid evaporates, lightly pan-sear the chicken if that is your preference; just add a tablespoon of oil to do this.

Simmer and add the coconut milk

Pour half a cup of water into the remaining marinated liquid, collect all the spices and pour them into the chicken curry.

Add this to the chicken curry and reduce the heat.
Cover with a lid and simmer slowly for 10-15 minutes.

Simmer and then add coconut milk.

You will notice a thick, sauce-like consistency as the water reduces.
Uncover the chicken curry after 10 minutes, pour in the coconut milk, taste and season with salt if necessary.
Cover and slow-simmer for a further 15-25 minutes until the gravy thickens and the chicken is cooked through.
Optional cooking step.
5 minutes before removing the chicken curry from the stove, add a teaspoon of dark roasted curry powder(optional) to give the Chicken curry a more intense flavour.
Serve warm with your favourite rice and curry dishes.

Frequently asked questions: Sri Lankan chicken curry.

Is the chicken curry spicy?

• Yes, it’s spicy, but the heat level can be adjusted as per your needs. The coconut milk gravy, as well as the other dishes combined (I’ve given some meal ideas above), means that anyone can enjoy the chicken curry without the usual fear of spicy food.

Can I cook the Sri Lankan chicken curry without coconut milk?

• Yes, you can try my chicken curry without coconut milk recipe. This is often mentioned as’mirisata’ in Sinhalese. The curry will be spicier and lighter without the richness of coconut milk to tone down the intensity of the curry powders.

Can I use boneless chicken breast, boneless chicken instead of bone-in chicken?

• Yes, you can, but I would recommend using bone-in parts. A full chicken or a combination of chicken legs and thighs will add flavour to the gravy.

What to serve with Sri Lankan chicken curry

• Rice dishes
  • How to cook rice on the stove.
  • Sri Lankan Yellow Rice (turmeric rice)
  • Indian fragrant ghee rice (nei choru)
  • Egg biryani (one-pot rice dish/stove-top)
• Roti and flatbreads
  • Sri Lankan pol roti
  • Stovetop naan, Godamba roti
  • Egg paratha
• Vegetable curries
  • Pumpkin curry
  • Potato curry
  • Dhal curry
  • Spicy devil potato stir-fry
• Full menus: Meal menu 1 | Meal idea 2 | Meal idea 3 | Meal idea 4

More Sri Lankan chicken curries

• Sri Lankan kalupol chicken curry
• Sri Lankan chicken curry cooked without coconut milk
• Jaffna curry powder chicken curry
• Black pepper chicken curry
• Sri Lankan chicken and potato curry

How to Store, Freeze and Reheat Chicken Curry

• Storing in the refrigerator
  • Store in glass containers, as plastic containers tend to stain heavily. Once the curry cools, it can be refrigerated and used within 3 days.
• Freezer
  • Once cool can be frozen for 1 week; you can freeze longer if you stop the cooking process when you add coconut milk, as per the recipe instructions.
  • Only add the coconut milk once it has thawed; let it reach room temperature, then add it.
• Reheating
  • Cover with a microwave lid, add 1/4 cup water and microwave for 3-4 minutes.
  • Add 1/4 cup of water and gradually bring the chicken curry to a boil over a low-to-medium fire.
• Stop food waste by
  • Only cook as much as you need. If you do cook more, portion out and use within the week. It can be used for breakfast with bread. 

Watch more Sri Lankan recipes on my YouTube channel

ABOUT THE AUTHOR
JEHAN
Recipe creator. Food Blogger. Video creator
I’ve been cooking and sharing Sri Lankan recipes, along with other dishes I love making at home on Island Smile since 2015. I’ve tested every recipe on this site more than once in my own kitchen before it goes on the blog.
I grew up eating this food, and I still cook it the same way my family taught me, just written down clearly enough that you can follow it too.
If a recipe doesn’t work the way I say it will, tell me in the comments; I read every one, and I’ll help you fix it.