Spicy SriLankan chicken-coconut milk curry.
(Recipe post and images
A delicious and spicy chicken curry made with Sri Lankan curry powders then cooked in coconut milk.
If you want to taste Sri Lankan food at its best then try this slow-cooked chicken curry recipe.
One of the most popular Sri Lankan dishes you’ll be served at homes and restaurants, the meat curry comes with a thick gravy that you’ll enjoy dipping into.
Chicken curry is not
difficult to make.
At first glance you might think cooking a curry chicken 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.
With this curry recipe with the step by step instructions, you can make the best authentic Sri Lankan chicken curry recipe for your friends and family.
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 spicy food.
On that note, here’s your recipe to make a delicious Sri Lankan chicken curry.
Utensils and appliances needed.
Knife and chopping board
Large cooking pot
Can I cook the Sri Lankan chicken curry without coconut milk?
Yes, you can try my chicken curry cooked without coconut milk recipe.
Can I make the curry chicken with just the breast?
Yes, you can.
More Sri Lankan chicken curry recipes!
How to cook
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, if you are using tamarind pulp 1 tablespoon should do.)
1 tablespoon of Chilli Powder
1/2 teaspoon Turmeric powder
1 tablespoon Cumin powder
2 tablespoon Coriander Powder
4 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)
2 tablespoon of ground Ginger
2 large onions, finely sliced
2 medium-sized tomatoes finely sliced
2 Green chillies sliced
1/2 cup of water
1 cup thick Coconut milk
Salt to season
Ingredients you will
need to make the
Have all the ingredients ready.
The chicken parts– to have the real authentic flavors and consistency, I would recommend using different parts of the chicken or a whole chicken cut into pieces failing which you can use chicken breast or a combination of parts.
Pandan leaves and curry leaves-if you are unable to find curry leaves and pandan leaves, check out the Asian stores near you, they may have the dried version.
Coriander powder-you can make your own coriander powder using my recipe.
Tamarind juice- you have two options.
- Using Tamarind pulp– highly concentrated so use the amount mentioned unless the quantity of the chicken is increased then increase the tamarind and other ingredients as well.
- Using Tamarind juice– follow instructions given above on the ingredients list.
All these ingredients are available on Amazon as well and have been linked to the recipe card.
How to marinate the
Place the chicken parts in a large bowl and add tamarind juice(1/4 cup juice or 1 tablespoon pulp), turmeric(1/2 tsp), chilli powder(1 tbs), cumin(1 tbs), coriander powder(2 tbs) 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 10-15 minutes while you prepare other ingredients to cook the curry.
Place a medium-sized pan over medium heat.
Pour in the oil. add curry leaves(a sprig), pandan leaf, cardamom(5 pods), cinnamon(1-inch), cook for a few minutes and add ginger(2 tablespoons) and garlic(1 tablespoon)followed by sliced onions(2 medium).
Cook for 3 minutes or until the onions turn translucent.
Add tomatoes(2), green chillies(2), cook until they soften as well. make sure to break down the chunky tomato
Once all the tempered ingredients are broken down, add the marinated chicken pieces. Save the marinade remaining in the bowl for later use.
Make sure to combine all the ingredients well over low medium-fire for 3-5 minutes. season with salt if needed.
Let the chicken continue to cook over medium heat to release its natural juices for 5 minutes.
Once all the liquid evaporates, slightly pan sear the chicken if that is your preference, just add a tablespoon of oil to do this.
Pour 1/2 cup of water to the remaining marinated liquid, collect all the spices and pour into the chicken curry.
Add this into the chicken curry, reduce heat, cover with a lid and slow simmer for 10-15 minutes.
Cover the pan with a lid and leave to simmer for 10 minutes over medium fire. you will notice a thick, sauce-like consistency as the water reduces.
Uncover the chicken curry after 10 minutes, pour the coconut milk, taste and season with salt if necessary.
Cover and slow simmer for further 15-25 minutes until gravy thickens.
Optional cooking step-5 minutes before removing the chicken curry from the stove, add 1 teaspoon if dark roasted curry powder(optional) to give the Chicken curry a more intense flavor.
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? Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram. As an Amazon Associate, I earn a percentage from qualifying purchases.
INGREDIENTS YOU WILL NEED TO MAKE THE CHICKEN CURRY.
Have all the ingredients ready.
HOW TO MARINATE THE CHICKEN CURRY.
Serving Size: 1
Amount Per Serving: Calories: 743 Total Fat: 54g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 31g Cholesterol: 165mg Sodium: 306mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 4g Sugar: 8g Sugar Alcohols: 0g Protein: 46g
It’s free and on the blog, for you to try anytime.
Have you made this recipe?
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.
As an Amazon Associate, I earn a percentage from qualifying purchases.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.
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Parts of the original post.
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.