This is an 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; a quick rating or comment really helps other readers decide what to cook.

New to Sri Lankan cooking? Start here.

If you are learning to cook curries and you’ve just landed on my page and are looking at this chicken curry, wondering if you can cook it, worry no more.
This recipe will teach you just how an authentic Sri Lankan chicken curry should taste.
I’ll guide you through how to build the spices into real aromatic depth, and adjust the levels of the curry powder and the heat the correct way.
I will guide you on how to marinate the bone-in chicken parts for maximum flavour, cook the ingredients in layers and create a creamy coconut gravy that will result in the tastiest chicken curry you can cook anytime for a taste of home.

Why this chicken curry is flavourful and 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 the chicken curry.

• Chicken parts(bone-in, boneless, chicken breasts)
• Tamarind juice
• Red chilli powder
• Turmeric powder
• Cumin powder. Make your own cumin powder using my recipe.
• Coriander powder. Make your own coriander powder.
• Oil
• A sprig of curry leaves and pandan leaf(substitute given below).
• Cinnamon sticks
• Cardamom pods, slightly bruised
• Garlic minced
• Ginger minced
• Green chillies sliced
• A Large onion, finely sliced
• Medium-sized tomatoes, chopped or finely sliced
• Water as needed
• Coconut milk(how to make it, given below)
• Salt to season

Ingredient notes and substitutions.

• Chicken.
  • For real, authentic flavour and consistency, use different bone-in chicken parts or a whole chicken cut into pieces. You might find my post on how to cut up a whole chicken helpful if you’ve never done it before.
  • Boneless chicken or chicken breast can be used to make a quicker Sri Lankan chicken curry.

• Tamarind juice.
  • To make the Tamarind juice, soak 1 tablespoon of tamarind in half a cup of water for 5 to 10 minutes, then squeeze the seeds and pulp out to collect the tamarind juice.
    If you are using tamarind pulp, 1 tablespoon should do.
  • There is no actual substitute for Tamarind. You can find it in most Asian stores as a paste. Avoid using lime, lemon or vinegar as substitutes.
• Cumin powder and Coriander powder.
  • If you are unable to get both of these curry powders, then substitute with a good curry powder. 3 tablespoons.
• Curry leaves.
  • Available fresh or dried in Asian markets; use fresh for best aroma. if not available, substitute with 2 Bay leaves.
• Pandan leaf.
  • Adds a distinct fragrance to the curry; if not available, leave out this ingredient.
• Coconut milk.
  • Liquid coconut milk. There is a thick, creamy, canned version and a liquid version in cartons available in supermarkets.
    • For a thick curry gravy, use the coconut milk from the package without diluting it with water or dilute it in water to reach the consistency of the gravy you need.
  • Using coconut milk powder.
    • To make thick milk, add 4 tablespoons of coconut powder per cup of water.

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.

Step 1:Prep work before you start making the curry.

• Soak the tamarind in water for 5 to 10 minutes. Set aside.
• Clean and cut the chicken parts as needed.
• Chop onions, tomatoes, and green chillies
• Mince ginger and garlic.
• Have all the other ingredients and spices ready.
• Prepare the coconut milk and keep it ready.

Step 2:Marinating the chicken curry.

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

Once you add all the marinating ingredients to the bowl, combine well.
Use disposable gloves if you are sensitive to curry and chilli powder.
Leave the chicken to marinate for 15 to 30 minutes.

Step 3: Tempering the ingredients.

Heat the oil in a large pan. 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.

Step 4: Add the chicken parts.

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

Step 5: Simmer the chicken curry.

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 slow simmer for 10-15 minutes.

Step 6: 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.
Optional cooking step.
5 minutes before removing the chicken curry from the stove, add 1 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.

Common mistakes to avoid.

Using frozen chicken or parts.

• If you are going to use frozen chicken, make sure you’ve defrosted the chicken completely, which means it should be at room temperature.
• If you do not take the time to defrost the chicken, then the marinating process will not work. 

How to defrost chicken.

1. Take out the frozen chicken 1 and 1/2 hours before you cook. 
2. Place it in a secure bag so the water will not seep into it.
3. Place a large bowl of water in your kitchen sink, fill it with water and place the chicken in this bowl of water.
4. Make sure the meat is completely submerged.
5. Check every 1/2 hour. How fast the meat will defrost depends on its size and weight. 

Other mistakes to avoid.

• Marinate the chicken as long as possible.
• Adding coconut milk too early. If it goes in before the chicken has released and reduced its own liquid, the curry ends up thin and underdeveloped.
• Boiling hard after the coconut milk goes in. A hard boil can cause it to split unpleasantly. Cook the chicken curry at a slow simmer.
• Use fresh spices; please do not use spices that have been on your spice rack for ages(never used and more than 6 months), as they will affect the taste of the chicken curry. 
• The best curries tend to use more spices and multiple curry powders. You can find them at your Indian or Sri Lankan grocery store, or you can try Amazon.
  If you can’t find them, I’ll give you a substitute item in the ingredient list whenever possible.

What to serve with Sri Lankan chicken curry.

A Sri Lankan menu has a few dishes served with rice. Here are a few menus you can use.

• Meal menu 1
• Meal idea 2
• Meal idea 3
• Meal idea 4

• Rice dishes to serve with this chicken curry.
  • 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)
• Types of flatbreads/roti to serve with the chicken curry.
  • Sri Lankan pol roti
  • Stovetop naan Godamba roti
  • Egg paratha
• Vegetarian curries that go with this Sri Lankan curry.
  • Pumpkin curry
  • Potato curry
  • Dhal curry
  • Spicy devil potato stir-fry

Storage, freezing and reheating guide.

Fridge.
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. 

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 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.

More Sri Lankan chicken curry recipes.

• Sri Lankan kalupol chicken curry made with roasted curry powder, featuring an intense and thick gravy.
• Sri Lankan chicken curry cooked without coconut milk for a spicier, healthier option if you want to avoid coconut milk.
• Jaffna curry powder chicken curry, made with Jaffna curry powder and really spicy but tasty.
• Black pepper chicken curry, a peppery chicken curry cooked with coconut milk and black pepper powder.
• Sri Lankan chicken and pineapple curry, a tropical version that is savoury and aligned with Sri Lankan taste buds.
• Sri Lankan chicken and potato curry. A one-pot curry that needs only a bowl of rice.

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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.