04/13/2025
Here’s a classic Sri Lankan chicken curry recipe – rich, spicy, and full of flavor. This version is homestyle and can be made with or without coconut milk.
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Ingredients:
For the chicken marinade:
• 500g (1 lb) chicken (bone-in preferred, cut into pieces)
• 1 tsp salt
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp roasted curry powder (Sri Lankan style if available)
• 1 tbsp vinegar or lime juice
For the curry:
• 2 tbsp oil (coconut oil if possible)
• 1 cinnamon stick (about 2 inches)
• 2-3 cardamom pods
• 1 medium onion, thinly sliced
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, sliced
• 1 sprig curry leaves (optional but traditional)
• 1 medium tomato, chopped
• 1 tsp unroasted curry powder
• ½ tsp turmeric powder
• 1 tsp chili powder (optional, for extra heat)
• 1 cup water (or more as needed)
• ½ cup thick coconut milk (optional but adds richness)
• Salt to taste
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Instructions:
1. Marinate the chicken:
• In a bowl, mix chicken with salt, turmeric, chili powder, curry powder, and vinegar/lime juice.
• Let it marinate for at least 30 minutes (longer if possible).
2. Cook the curry:
• Heat oil in a pot over medium heat.
• Add cinnamon, cardamom, and curry leaves. Sauté for 30 seconds.
• Add onions and cook until golden.
• Stir in garlic, ginger, and green chilies. Cook until fragrant.
• Add the chopped tomato and cook until it breaks down.
• Add unroasted curry powder, turmeric, and optional chili powder. Stir for a minute.
• Add the marinated chicken and mix well to coat with spices.
• Add water, bring to a boil, then reduce heat and simmer covered for 25–30 minutes until chicken is cooked.
• (Optional) Stir in coconut milk and simmer for another 5 minutes. Adjust salt as needed.
3. Serve hot with rice, roti, or string hoppers.
