Sri Lankan Chicken Curry
A fragrant and flavorful Sri Lankan chicken curry, characterized by its rich blend of roasted spices, coconut milk, and aromatic curry leaves. This dish offers a comforting and deeply satisfying taste of Sri Lankan home cooking.
🧂 Ingredients
- 1 kg Chicken thighs(boneless, skinless, cut into 2-3cm pieces)
- 2 tbsp Coconut oil
- 1 large Brown onion(thinly sliced)
- 3 cloves Garlic cloves(minced)
- 30 g Ginger(peeled and minced)
- 1 tsp Ground turmeric
- 800 g Diced tomatoes(tinned)
- 200 ml Coconut milk
- Salt(to taste)
- 2 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tsp Fennel seeds
- 0.25 tsp Fenugreek seeds
- 4 pods Whole cloves
- 3 pods Cardamom pods
- 1 piece Cinnamon stick(2.5cm)
- 8 sprigs Curry leaves(fresh (or 6 dried))
- 1 Dried red chili(optional)
👨🍳 Instructions
- 1
Toast coriander seeds, cumin seeds, fennel seeds, and fenugreek seeds in a dry pan over medium-high heat for 2 minutes, or until lightly golden and fragrant.
- 2
Combine the toasted seeds with cloves, cardamom pods, cinnamon stick, and dried red chili (if using) in a spice grinder or mortar and pestle. Grind into a fine powder to create the curry powder. Set aside.
💡 Tip: Ensure spices are completely cooled before grinding for best results. - 3
Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides. Remove chicken and set aside.
- 4
Add the sliced onion to the same pot and sauté until softened and lightly golden, about 6-8 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 5
Add the minced garlic, ginger, and ground turmeric to the pot. Sauté for another minute until fragrant.
- 6
Stir in the prepared curry powder and cook for 2-3 minutes, stirring constantly, until aromatic.
💡 Tip: Frying the spices helps to release their full flavor. - 7
Add the diced tomatoes to the pot, season with salt, and bring to a simmer. Cook for 3 minutes.
- 8
Return the seared chicken to the pot along with any accumulated juices. Stir to coat the chicken in the sauce. Add the curry leaves.
💡 Tip: Ensure all chicken pieces are submerged in the sauce. - 9
Cover the pot and reduce the heat to low. Simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
💡 Tip: Low and slow cooking is key to tender chicken. - 10
Stir in the coconut milk and simmer for a further 5-10 minutes, uncovered, allowing the sauce to thicken slightly. Adjust salt to taste.
💡 Tip: Do not boil vigorously after adding coconut milk.
💡 Pro Tips
- ✓For a richer flavor, use bone-in chicken thighs.
- ✓If you can't find fresh curry leaves, dried ones can be used, though the flavor will be less intense.
- ✓Adjust the amount of dried red chili to your preferred spice level.
- ✓This curry can be made ahead of time; the flavors often deepen overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tamarind paste for a tangy note.
- Include a stalk of bruised lemongrass for added fragrance.
- For a spicier curry, add more dried red chili or a fresh green chili.