Spicy SriLankan chicken-coconut milk curry.
A delicious and spicy curry made up Sri Lankan curry powder and cooked in coconut milk.
If you want to taste Sri Lankan food at its best then try this slow-cooked chicken curry.
One of the most popular Sri Lankan dishes you’ll be served in homes and restaurants would be this spicy Sri Lankan chicken curry.
At first glance you might think cooking a curry chicken dish is hard but it’s not.
If you really must know Sri Lankan food is all about layers of flavor.
The taste of tamarind, Sri Lankan curry powder and the must-have coconut milk all coming together in a slow-cooked, one-pot dish.
Is the chicken curry spicy?
Yes, it’s spicy but with the coconut milk gravy and all the other Sri Lankan milk curry dishes combined, it’s fair to say that anyone can enjoy the dish without the usual scare of too spicy food.
On that note, here’s your recipe to make a delicious Sri Lankan chicken curry.
Scroll down to the Recipe should you wish to avoid thoughts and life in general by Mama to the terrible four or you can read on.
As you know by now, I like to write little bits of things that happen in our corner of the world.
Every time I think of scaling back, my fingers seem to have a different idea, they seem to like and want to write more.
So here I am scribbling about what happened while I was planning and setting up things to take photos of this delicious Chicken curry when I heard running feet on my roof, not one but many.
It didn’t take me long to find out who it was, because Raaya, was screaming,
The family of monkeys has returned, they haven’t abandoned us and I was so very glad to hear them back on our roof because there’s a story behind this monkey family.
Since the day we’ve moved into our home around this area, they’ve been part of our lives in a sort of nonintrusive way.
The only harm they’ve ever done was to the Banana trees, they came, they fed the young ones and moved on.
Every week for the past ten years they’ve done this if I were an expert on these primates, I would have probably named all of them.
Sadly I’m not, I can identify the males from females and the young from the old, that’s about it.
These monkeys had their routine unless the weather was bad, they came, that is, until the day my man decided to cut certain trees in the garden. And once the monkeys realized it, they disappeared, until now.
O.k, I’m not saying they were not scary to have a large group hanging around the garden with my babies around but they never harmed anyone.
The rule was, Don’t bother us and we won’t bother you.
I missed watching them do the balancing act on the wires and the family dynamics because the large male, I assume was the pack leader goes first, then I see the female with the baby monkey hanging under her belly followed by a crazy bunch of young ones who jumped all over the place before reaching our roof (reminds me of the boys in hyper mode).
So after three months of absence, they’ve returned and I for one was glad to see them and as usual on impulse, I grabbed the camera and went up to the rooftop where I got lucky.
And then, the mama of the group saw me, as you can see, she was not happy to see a human intruding, the way she’s hissing at me, I might have broken the “don’t bother us rule”.
I got the message, let them be and got back to my kitchen and finished my cooking.
Utensils and appliances needed.
Knife and chopping board.
Cooking pot to cook the chicken curry.
Can I cook the Sri Lankan chicken curry without coconut milk?
Yes, you can, just replace the coconut milk with a cup of water and let the curry simmer down and let the gravy thicken.
The only downside to this method of cooking is that, unless you are used to Sri Lankan spicy food the chicken curry would be spicy for you.
Can I make the curry chicken with just the breast?
Yes, you can.
Sri Lankan spicy chicken curry
with coconut milk.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
700g of chicken parts(you can use boneless or chicken breasts as well)
1/4 cup of Tamarind juice(soak 1 tablespoon of tamarind in half a cup of water for 5 minutes, squeeze the seeds and pulp out to collect the tamarind juice)
1 tablespoon of Chilli Powder
1/2 teaspoon Turmeric powder
1 tablespoon Cumin powder
2 tablespoon Coriander Powder
5 tablespoons of oil
A sprig of curry leaves
2-inch pandan leaf
1 inch Cinnamon
5 Cardamom pods, slightly bruised
4 pods of Garlic minced
1 tablespoon of ground Ginger
2 large onions, finely sliced
2 medium-sized tomatoes finely sliced
2 Green chillies sliced
1 cup thick Coconut milk
Salt to season
Place the chicken parts in a large bowl and add tamarind juice, turmeric, chilli, cumin, coriander powder salt to season and combine well.
Leave the chicken to marinate 10-15 minutes while you prepare other ingredients to cook the curry.
Place a medium-sized pan over medium heat, pour in the oil and add curry leaves, pandan leaf, cardamom, cinnamon, cook for a few minutes and add ginger and garlic followed by sliced onions. cook for 3 minutes until or until the onions turn translucent.
Add tomatoes, green chillies, cook until they soften as well. make sure to break down the chunky tomato
Once all the tempered ingredients are broken down, add chicken pieces while saving the marinade for later use.
Let the chicken cook over medium heat to release its natural juices for 5 minutes. you can slightly pan sear at this point if that is your preference, just add a tablespoon of oil to do this.
Pour a tablespoon of the coconut milk to the marinade bowl and collect all the spices and tamarind juice.
Pour this into the chicken curry, reduce heat, cover with a lid and slow simmer for 10-15 minutes.
Uncover the chicken curry, pour the remaining coconut milk, taste and season with salt if necessary.
Cover and slow simmer for further 10-15 minutes until gravy thickens.
Serve warm with your favorite rice and curry dishes.
Sri Lankan menu plans you can try with Sri Lankan curry.
Have you made this recipe?
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