Chicken Ceylon (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
4
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Calories
819 kcal
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Course
Main Course
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Cuisine
Sri Lankan
Chicken Ceylon (Sri Lankan Chicken Curry)
Description
Chicken Ceylon (Sri Lankan Chicken Curry) combines boneless, skinless chicken thigh pieces cooked with distinct aromatics including cinnamon sticks, fresh curry leaves, green chilies, and a blend of spices such as Sri Lankan curry powder and Kashmiri chili powder. The base of onion, garlic, and ginger is sautéed to release fragrances, then the chicken is added and coated with the spices before simmering with tomato passata and tomato concentrate.
The addition of coconut milk creates a mellow and creamy sauce that envelops the chicken, while simmering allows the flavors to meld and the sauce to thicken to a desirable consistency. The dish features a balance of spice, warmth, and richness with the subtle sweetness of coconut milk tempering the heat from fresh chilies and powders.
Chicken Ceylon is typically served alongside fluffy basmati rice or Indian breads. Garnishes such as fresh cilantro, curry leaves, and sliced green chilies can be added to enhance both appearance and flavor. This curry also pairs well with seasonal Indian chutneys, pickles, or a fresh salad.
For storage, the curry keeps well refrigerated up to five days and freezes effectively for at least three months when portioned. Reheat thoroughly until piping hot, adding a splash of water if needed to maintain sauce consistency.
Ingredients
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 20 curry leaves (fresh)
- 1 onion
- 5 green chili chopped
- 4 garlic cloves
- 1 tbsp ginger (grated)
- 2.2 lb chicken thigh fillet (boneless & skinless - cut into chunks)
- 1 cup tomato passata (or chopped tomatoes)
- 1 tbsp tomato concentrate (puree)
- 4 tbsp Sri Lankan curry powder (use my recipe (linked here), or see links in the main body of this recipe)
- 1 tsp kashmiri chili powder or paprika
- 1½ tsp salt
- 1 can coconut milk (14oz/400g)
Garnishes
- curry leaves optional, fresh, chopped green chilli
- cilantro
- green chilli
Instructions
- Heat a pan with the oil until hot. Add the fresh curry leaves and cinnamon stick and let them sizzle for 1 minute.
- Add the onion and chillies and fry until the onion is soft and lightly golden.
- Add the garlic and ginger and fry for 1 minute until fragrant.
- Add the chicken, curry powder and chilli powder and stir until everything is coated.
- Add the tomato puree, tomato passata, stir well and bring to a simmer.
- Pour in the coconut milk, salt and 1 cup of water. Bring to a boil and then reduce the heat to low and simmer gently for 35 minutes (uncovered) until the chicken is cooked through and the sauce nice and creamy. If it's too watery, turn up the heat and simmer more vigorously until it's reduced and creamy. That's it! Your Ceylon chicken is ready.
Notes
- Serve with basmati rice or Indian breads to absorb the creamy coconut sauce.
- Fresh curry leaves, cilantro, and green chilies brighten the finished dish and add a fresh flavor contrast.
- The curry keeps refrigerated up to 5 days in airtight containers and freezes well for 3 months if portioned.
- When reheating from frozen, defrost fully and heat until piping hot; add a little water to prevent the sauce from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 819 kcal
% Daily Value*
| Calories | 819kcal | 41% |
| Carbohydrates | 22g | 7% |
| Protein | 45g | 90% |
| Fat | 63g | 97% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 244mg | 81% |
| Sodium | 1326mg | 55% |
| Potassium | 1202mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 974IU | 19% |
| Vitamin C | 119mg | 132% |
| Calcium | 122mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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