Main Meals

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Sri Lankan Chicken Curry

Serve with (Rice+ papadums +  one or two other curries)

Sri Lanka Chicken Curry
Sri Lanka Chicken Curry


2 tbsp clarified butter (ghee) or vegetable oil (or a combination)
¼ tsp fenugreek seeds
10 curry leaves on the stem
2 large onions, finely chopped
4–5 garlic cloves, finely chopped
2 tsp grated ginger
1 tsp turmeric
1 tsp chilli powder
1 tbsp ground coriander
½ tsp ground fennel
1 tsp ground cumin
2 tsp sweet paprika
2 tsp salt
2 tbsp vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, cracked
1 cinnamon stick
1 lemongrass stalk, bruised
1 pandan leaf, folded
1.5 kg chicken thighs on the bone
250 ml thick coconut milk
lemon juice (optional)


  1. Heat the ghee or oil and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger and fry gently until the onion is soft and translucent.
  2. Add the ground spices, salt and vinegar and stir well. Add the tomato, whole spices, lemongrass and pandan leaf, then add the chicken.
  3. Stir to coat the chicken pieces in the spices, then cover and cook over low heat for 40–50 minutes. The curry will look dry at first but liquid will be released from the chicken.
  4. Stir in the coconut milk and taste for salt. Add a squeeze of lemon juice, if desired.


Recipe Credits: LINK