Sri Lankan Chicken Muringakka Curry
A comforting and nutritious Sri Lankan curry featuring tender chicken pieces simmered with drumsticks (muringakka) in a rich coconut milk-based gravy, infused with aromatic spices. This dish is a staple in many Sri Lankan households, offering a delightful balance of savory, slightly sweet, and spicy flavors.
🧂 Ingredients
- 500 g Chicken, bone-in, cut into pieces
- 2 medium Drumsticks (Muringakka), peeled and cut into 3-inch pieces
- 200 ml Coconut milk (thick)
- 400 ml Coconut milk (thin)
- 1 large Onion, sliced
- 2 medium Tomatoes, chopped
- 2 Green chilies, slit
- 1 tbsp Ginger, minced
- 1 tbsp Garlic, minced
- 1 tsp Turmeric powder
- 2 tbsp Curry powder (Sri Lankan)
- 1 tsp Roasted curry powder (optional, for depth)
- 1 inch Cinnamon stick
- 2 Cardamom pods
- 3 Cloves
- 10 Curry leaves
- 1 Pandanus leaves (Rampe), tied in a knot (optional)
- to taste Salt
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat oil in a pot or Dutch oven over medium heat. Add cinnamon, cardamom, cloves, and curry leaves. Sauté for about 30 seconds until fragrant.
💡 Tip: Blooming the whole spices in oil releases their essential oils and enhances their flavor. - 2
Add sliced onions, minced ginger, minced garlic, and pandanus leaves (if using). Sauté until onions are softened and translucent, about 5-7 minutes.
💡 Tip: Ensuring the aromatics are well softened before adding other ingredients builds a strong flavor base. - 3
Add the chicken pieces and cook until lightly browned on all sides. Stir in turmeric powder and curry powder (and roasted curry powder, if using). Cook for another minute, stirring constantly.
💡 Tip: Browning the chicken adds depth of flavor. Toasting the spices briefly with the chicken prevents a raw spice taste. - 4
Add chopped tomatoes and slit green chilies. Cook until tomatoes start to break down, about 3-5 minutes.
💡 Tip: Tomatoes add a slight tanginess and moisture to the curry base. - 5
Pour in the thin coconut milk and bring to a simmer. Add the prepared drumstick pieces and salt to taste. Cover and cook for about 20-25 minutes, or until the chicken is almost cooked through and the drumsticks are tender.
💡 Tip: The thin coconut milk acts as the cooking liquid. Ensure the drumsticks are submerged. - 6
Stir in the thick coconut milk. Gently simmer for another 5-10 minutes, without boiling, until the gravy thickens slightly and the flavors meld together. Adjust salt if needed.
💡 Tip: Adding thick coconut milk towards the end and simmering gently prevents it from curdling. - 7
Remove from heat. Discard the pandanus leaves if used. Serve hot with rice or roti.
💡 Tip: This curry is best enjoyed fresh.
💡 Pro Tips
- ✓For a spicier curry, add more green chilies or a pinch of chili powder.
- ✓If drumsticks are unavailable, you can substitute with other firm vegetables like potatoes or carrots, adjusting cooking time accordingly.
- ✓The optional roasted curry powder adds a deeper, nuttier flavor profile characteristic of some Sri Lankan curries.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tamarind paste for a tangy twist.
- Incorporate a few curry leaves and a pinch of mustard seeds tempered in oil as a final garnish.
- For a vegetarian version, replace chicken with firm tofu or paneer and use vegetable stock instead of thin coconut milk.