Sri Lankan Chicken Curry
This Authentic Sri Lankan Chicken Curry recipe is hands-down the BEST chicken curry you’ll ever make. It’s full of flavor, so delicious and definitely will be your favorite!
If there’s one Sri Lankan dish that has to be in your cooking repertoire let it be this chicken curry recipe. Called Kukul mas curry in Sinhalese, this authentic chicken curry recipe is cooked in our household at least once a week- more if we have company. Or whenever I feel nostalgic about Sri Lanka. It is also a popular dish served in most homes and restaurants.
Why You Should Make This Sri Lankan Chicken Curry
- EASY to make.
- Produces CONSISTENT results every time – if you follow the recipe.
- Uses my home-made Sri Lankan Roasted Curry Powder that takes just 5 minutes to whip up and makes the dish authentic and delicious.
- VERSATILE – Spicy or mild; with coconut milk or without coconut milk – you can take the base recipe and modify to suit your tastebuds.
What Part of Chicken To Use
I like to use the whole chicken – the dark meat, white meat, and the bones which flavors the gravy or the chicken curry sauce. I get my butcher to skin the whole chicken and cut it into 12 to 14 pieces.
Bone-in chicken thigh or chicken legs work wonderfully too.
If you must go boneless, consider using dark meat – boneless chicken thighs. Chicken breast can be used too in a pinch. If you’re using chicken breast reduce the cooking time by half as the chicken breast pieces cook faster.
Ingredients
- Chicken – whole chicken cut into pieces or any bone-in chicken pieces
- Cooking oil – coconut oil is best but any neutral cooking oil would do
- Roasted Sri Lankan curry powder – you can use the homemade curry powder listed below. If you’re unable to get the ingredients or would like to buy store bought one, try using Indian curry powders like a madras curry powder.
- Red chilli powder
- Turmeric powder
- Onion
- Ginger and Garlic
- Curry leaves
- Green chilies
- Fresh tomato
- Tomato passata/puree – You can substitute with tomato paste and water
- Vinegar – coconut vinegar is what is traditionally used. Use white vinegar or apple cider vinegar instead.
- Coconut milk – canned coconut milk or coconut milk powder. Dilute coconut milk powder with water to make a thin coconut milk and add that instead of water for more coconut flavor.
- Salt
- Extra Ingredients – You can use pandan leaves and lemon grass for more flavor and authentic taste.
Is the Chicken Curry Spicy?
This is not a very spicy chicken curry as you add just one teaspoon of red chili powder or cayenne pepper. And the roasted curry powder doesn’t give much heat. If you can get your hands on Sri Lankan chili powder; which is very spicy, one teaspoon would do.
But if you like spicy food or spicy curries – increase the chilli powder to two teaspoons.
For a less spicy curry – reduce chili powder/cayenne pepper to half a teaspoon. Or use Kashmiri chilli powder. It’s what I use and it gives a bright red hue without the heat.
What Makes Sri Lankan Chicken Curry Special?
Without a doubt our homemade roasted curry powder. There is no reason not to make it as it literally takes 5-6 min. You gather the spices, roast in a pan and grind them into a fine powder. You’ll be rewarded with delicious curry with a fragrant aroma. The following spices are sure to be in your pantry.
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Fenugreek seed
- Mustard seeds
- Curry leaves
- Cardamom pods
- Cloves
- Cinnamon stick
- Raw rice
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How to Make the Chicken Curry
Marinate: Marinate the chicken pieces in spice powders, vinegar, and salt for thirty minutes or at least 10 minutes. I marinate the chicken and then proceed to chop and prep the ingredients.
Cook: Cook the onion till they’re golden. Add ginger, garlic, and curry leaves and cook until the raw smell disappears. Add tomatoes, marinated chicken pieces, and stir and cook for a few minutes. Add in tomato puree or tomato paste, water, and cook on high heat until the curry comes to a boil.
Simmer: Once the curry comes to a boil reduce the heat to medium and simmer for 30 minutes stirring occasionally. Add coconut milk, cook uncovered in medium heat for further 10 minutes.
Sri Lankan Chicken Curry Recipe Without Coconut Milk
Sri Lankan chicken curries can be made without coconut milk too.
To make the curry without coconut milk, omit the coconut milk altogether. This will be the spicy version of the curry. Increase the spice powders to make the curry thick or simmer until most of the liquid has evaporated.
What to Serve the Chicken Curry With
Make a traditional Sri Lankan Rice and Curry plate with white rice (Basmati Rice), this chicken curry, Red lentil dal(Parippu) and one or two vegetable curries from the list below. Don’t forget the coconut sambol and some pappadums on the side too.
- Green bean curry
- Beetroot curry
- Pumpkin curry
- Kale mallum
If you’re cooking the chicken curry for special occasions, go with Sri Lankan yellow rice(Kaha bath) or Ghee rice( Dun thel bath) and you cannot go wrong!
More Recipes You’ll Enjoy
This is the Best Sri Lankan Authentic Chicken Curry you’ll ever make!
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Recipe
Easy Authentic Sri Lankan Chicken Curry
Equipment
- Large Pot
Ingredients
- 2 lbs chicken whole chicken cut into pieces or any bone-in chicken thigh/leg pieces
- 2½ tbsp Sri Lankan roasted curry powder
- 1 tsp cayenne pepper or red chilli powder
- ½ tsp turmeric
- 1 tbsp white vinegar
- 2 tsp salt
- 3 tbsp coconut oil
- 1 onion, medium chopped
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 2 sprigs curry leaves
- 2 green chillies sliced
- 1 large roma tomato chopped
- ¼ cup tomato passata/sauce/puree OR 1 tbsp tomato paste with 2 tbsp water
- 1 cup water
- ¼ cup coconut milk
Instructions
- Marinate the chicken with roasted curry powder, red chili powder, turmeric, salt and vinegar for 30 minutes.
- Heat the oil in a heavy bottomed pan and saute the onions until they become translucent. Add ginger, garlic and curry leaves. Fry for 2 minutes.
- Add the marinated chicken, green chili and curry leaves and give it a good stir. Let it fry for 2 minutes. Then add the chopped tomato and let it cook down.
- Add tomato passata/puree and a cup of water. Let the curry come to a boil.
- Reduce the heat to medium, cover and let it simmer for 30 minutes.
- Add coconut milk and cook uncovered for further 10 minutes. Check and adjust seasoning.
- Serve over rice or with naan or roti.
Notes
- Boneless chicken– reduce initial simmering time to 15 minutes
- Curry powder– store-bought Indian curry powder can be used but the taste will be different
- Tomato passata– this is uncooked strained pureed tomatoes. You can find it in most supermarkets. If you don’t have any add one more chopped large tomato or 1/4 cup pureed tomato. Or substitute 1 tbsp tomato paste mixed in 2 tbsp water.
- Red chili powder– use Kashmiri red chili powder for mild heat but more color.
- Store – in an airtight container in the fridge for 3 days.
- Freeze – in the freezer for 3 months.
- Reheat – in the microwave or on the stovetop until warm.
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I used this recipe with turkey legs as an alternative Christmas lunch and it was so popular! I used Kashmiri chili powder to reduce the heat a bit and slow cooked it until the meat dropped from the bones. It’s really worth making the spice powder yourself – it makes the curry taste so much better than if you used shop bought powder. Thanks for the recipe!
Thanks so much for trying and letting us know I the outcome, Ian. I’m so thrilled for you!
I found the Sri Lankan roasted curry and curry leaves on Etsy. I made the recipe as written. The flavours were incredible. Definitely not a boring meal. I’m making it again tonight. Already starting to salivate thinking about it.
Recipe is definitely a keeper.
Thanks Jen! Your comment made my day!
Could I please have the exact proportion of the spices to be used which making the authentic Srilanka Curry powder.
Thank you
Hi Preetam, when you go to the recipe card down in the post you’ll find the quantities. You can also click the “jump to recipe” button on top of the post to get to the recipe card.
Wow we have just returned from srilanka we are from Melbourne Australia. We loved Srilanka and first time experiencing Srilankan food. Every meal was Amazing for the 15 days we were in the country, especially srilankan breakfast. Anyway we brought home many Srilankan spices and so glad we did. We got the roasted curry powder, turmeric, chilli powder. Wow it makes such a difference from the quality of spices we get in Australia. Anything with seeds were surrendered at customs on the way in to the country. Makes sense but we made sure everything we brought in was allowed. I followed your recipe tonight and have to say WOW we love it, best curry of all of Asia I have cooked.👍🏆🥘
Thank you so much! Your comment made my day. I’m glad you like it.
We are having this every fortnight we love our curries and this is a really lovely curry. I find it really satisfying and enjoyable to make
Thank you, Maggie! I’m really glad you’re enjoying it.
Sri Lanken dal
I was a bit afraid of making this as we have two Sri Lanken girls in the house. It is a huge success. I ate two bowls myself. Its delicious. I also love this on toast for breakfast.
That’s awesome, Sue. Thanks for letting me know.
Absolutely delicious! Love it, thank you