Best Chicken Curry (Sri Lankan Chicken Curry)
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 people
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Calories
187 kcal
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Course
Main Course
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Cuisine
Asian, Indian, Sri Lankan
Best Chicken Curry (Sri Lankan Chicken Curry)
Description
Best Chicken Curry (Sri Lankan Chicken Curry) brings together whole or bone-in chicken pieces simmered in an oil base infused with onions, garlic, ginger, and a blend of curry spices including cinnamon and curry leaves. The addition of tomatoes and serrano peppers introduces fresh texture and heat, while coconut milk softens the spice level and adds richness to the thickened sauce. The balanced use of brown sugar and lime juice counterpoints the savory and spicy flavors.
The chicken is cut to uniform size to ensure even cooking and is cooked uncovered for a concentrated and aromatic gravy. The mixture of whole spices and powdered curry provides both aroma and depth, with the curry leaves or bay leaves offering a subtle herbal note. This curry’s texture is hearty with tender chicken pieces and a sauce that thickens as it reduces.
This dish pairs well with steamed rice or flatbreads and works nicely as a satisfying main course. It offers flexibility in spice level by adjusting cayenne pepper and can be thickened by reducing liquids or made lighter without coconut milk. Its complex flavors come from the layering of traditional Sri Lankan spices and fresh aromatics.
Adjust the chili levels to your preference; use lime juice or apple cider vinegar as the acidic component if coconut vinegar is unavailable. If a thicker sauce is desired, reduce the liquid content during cooking. The sugar balances the spices but should be added gradually based on the curry powder used.
Ingredients
- 2 - 3 tbsp coconut oil or vegetable oil
- ½ yellow onion diced or sliced
- 4 garlic minced or finely chopped, cloves
- 1 inch ginger minced or finely chopped
- 6 - 7 curry leaves or 2 bay leaves
- 2 ½ tbsp curry powder or unroasted is fine too, roasted, Sri Lankan
- 1 cinnamon stick (preferably Ceylon cinnamon) or ½ tsp ground cinnamon
- ½ tsp salt plus more to taste
- 1 tsp cayenne pepper less if you like it less spicy, please see recipe notes below, or kashmiri chili powder
- 1 tbsp paprika NOT smoked paprika
- 2 lbs chicken whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
- 2 Serrano peppers cut length-wise, with or without seeds, or regular green chili
- 3 Roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes, small
- 2 tsp brown sugar see recipe notes
- 2 tsp lime juice see recipe notes, or apple cider vinegar
- ½ cup coconut milk see recipe notes, full-fat
- ½ cup water
Instructions
- Prepare the bone-in chicken by cutting it into smaller pieces. Each piece should be fairly small but not bite-sized. A regular chicken thigh should be cut in half and larger pieces should be cut into 3. A chicken breast should be cut into 3 pieces or more. The larger the chicken piece, the longer it will take to cook through, so it's important to keep the pieces fairly similar in size.
- Add the coconut oil into a large saucepan and heat the oil over medium heat. Add onions and cook until they start to soften.
- Add the garlic and ginger to the softened onions, and sauté until the garlic starts to soften. Make sure it doesn't burn.
- Add curry powder, chili powder / cayenne pepper, paprika, cinnamon, curry leaves, and mix to combine. Cook for a few minutes until you start to smell the spices.
- Add the chicken, serrano peppers / green chili peppers, salt, roma tomatoes, about 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Frequently stir to make sure the chicken or the spices don’t burn.
- Add coconut milk, water, lime juice / vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
- Lower the heat and let it simmer with the lid on for about 20 minutes, stirring occasionally. Leave the lid off if you want to reduce the liquid content in the curry.
- The chicken should be completely cooked by this point. This will depend on the size of the chicken pieces and the stove you use.
- Taste the curry and season with more salt to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can easily be adjusted to your taste!
- If the chicken curry gravy is too thin, or there's too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it allows the water to evaporate and for the gravy to thicken. If you want more gravy, you can add more water or coconut milk, but you will need to adjust the flavor accordingly.
- Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.
- For best results, store the chicken curry in the fridge overnight and eat it the next day. (Seriously, it tastes even better the next day!)
Notes
- Adjust cayenne pepper quantity to control spiciness, using between 1/4 tsp and 2 tsp depending on heat preference.
- Full-fat coconut milk mellows the curry's heat; omit or replace with water for a spicier dish.
- Reduce liquid by half if a thicker curry sauce is preferred.
- Add brown sugar gradually to balance flavors, especially when trying a new curry powder.
- Use curry powders that contain a blend of traditional spices; avoid options heavy on turmeric, garlic, or onion powders alone.
- Lime juice or apple cider vinegar are suitable acidic substitutes for coconut vinegar, which is harder to find outside Sri Lanka.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 258mg | 11% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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