Looking for a rich and flavorful chicken curry recipe that you can easily make at home?
Today I’m going to show you how to make a delicious Chicken Curry with authentic Sri Lankan village flavors in a very easy way. This can be made quite simply. I have made this recipe many times, and this method gives a perfectly balanced flavor with a thick, delicious gravy every time. In my experience, using fresh curry leaves and slow cooking makes a big difference in flavor.
Sri Lankan chicken curry is known for its rich, spicy flavor and deep aroma created from roasted spices, curry leaves, and coconut milk. This traditional dish is a staple in many Sri Lankan homes and pairs perfectly with rice, roti, or string hoppers. In my experience, the key to a perfect chicken curry recipe is using fresh ingredients and allowing the curry to simmer slowly to develop its full flavor.
If you enjoy traditional Sri Lankan recipes, you can also try our Kalu Dodol recipe for a classic sweet treat.
Ingredients for Sri Lankan Chicken Curry
These simple ingredients come together to create a rich, flavorful, and authentic Sri Lankan chicken curry.
🟢 For the Chicken Curry
- 500g chicken (cut into medium pieces)
- 1 large onion (sliced)
- 2–3 garlic cloves (crushed)
- 1-inch ginger (crushed)
- 1 sprig curry leaves
- 2 tablespoons oil
- Salt to taste
🌶️ For the Spices
- 1 tablespoon curry powder
- 1 tablespoon chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 cinnamon stick
- 2 cardamom pods
🥥 For the Gravy
- 1 cup coconut milk
- 1 cup water
Optional Ingredients (for extra flavor)
- 1 green chili (adds extra heat)
- A few pandan leaves (for aroma)
- 1 teaspoon roasted curry powder (for deeper flavor)
Adjust spice levels according to your taste preference. Sri Lankan curry powder plays a key role in flavor. You can also explore our guide on homemade curry blends.
Instructions for chicken curry recipe
Step 1
- I have taken 500g of chicken here. Wash it well and clean it thoroughly.
- After washing the chicken, we need crushed ginger, garlic, and some black pepper.
- Here I have taken 3 cloves of garlic and a medium-sized piece of ginger. Next, I also added half a teaspoon of black pepper and ground these together.
- Now we add this paste to the chicken. Squeeze it well and add the paste to the chicken. Next, don’t throw away the crushed ginger and garlic – keep them aside.
- Add just 1 teaspoon of salt to this and mix the chicken well. When done this way, the watery taste in the chicken reduces significantly, and you can make the chicken taste better.
- Now let’s cover this chicken and set it aside for about 10 minutes.
Step 2
- Next, I’ll put a small pan on the stove and heat it up a bit.
- After it heats up, reduce the flame to very low. Then add 4 tablespoons of chili powder and 1 tablespoon of raw coriander powder. We’ll fry these slowly. Don’t increase the flame here – keep it very low. Don’t let the chilies burn – we need to fry this slowly.(I’m giving quantities suitable for 1 kg of chicken.)
- We do this to give the chicken a nice color. Now let’s take these out.
- Again, I’ll put a pot on the stove. After the pot heats up a bit, add oil to it.
- After the oil heats up, I’ll add a medium-sized onion cut into small pieces and some curry leaves. We only add onions and curry leaves to the oil. Let’s slowly sauté these onions and curry leaves.
Step 3
- Now you can reduce the flame to very low and add 4 tablespoons of roasted coriander powder. Now add the chili powder mixture we fried earlier. Add that too and mix everything well with the oil.
- After mixing well, let’s add the seasoned chicken to this. Add the chicken and mix everything well so that the chicken is well coated.
Step 4
- Now after mixing well, I’ll add the ginger and garlic paste we extracted earlier. Next, add a small tomato cut lengthwise, 2 pieces of goraka (medium size), cinnamon stick, and lemongrass. Cut the lemongrass into small pieces and add.
- Add a green chili, a piece of turmeric, 2 cardamom pods, and 2 cloves.
- Most of the time, many people add these to the oil, but when added to oil, the chicken curry doesn’t have a good aroma. Try adding them this way and see – the chicken curry will be very aromatic.
- There’s one more thing I should mention – I use homemade coriander powder to make this chicken curry. Now you can add water to the extent you want the chicken curry to be gravy-like and to your preferred consistency.
- I added 2 cups of water. Since we already added salt earlier, we should check the salt only after the chicken curry is well cooked.
- Now let’s cover with a lid and cook the chicken curry well.
- So, only after the chicken curry is well cooked this way should we add pepper powder. I add 1 tablespoon of pepper. You can add pepper according to your taste preference.
- This chicken curry is very aromatic and delicious. You can make chicken curry very easily and quickly this way. Try making a chicken curry just like this and let us know how it tastes.
You can pair this with our Sri Lankan Yellow Rice Recipe for a complete meal.
✅ Pro Tips for Perfect chicken curry recipe
- ✔ Use bone-in chicken (more flavor)
- ✔ Use fresh curry leaves and spices for a richer and more authentic flavor
- ✔ Cook on low heat for deeper taste
- ✔ Add coconut milk at correct stage
- ✔ Avoid overcooking the chicken to keep it tender and juicy
- ✔ Let curry rest before serving
- ✔ Use fresh spices for better flavor
- ✔ Thick coconut milk gives a richer taste
- ✔ Let the curry rest for 5–10 minutes before serving to enhance the taste
Common Mistakes to Avoid
- Cooking on high heat
- Not frying spices properly
- Too much water
- Overcooking chicken
✔ Variations
- spicy version
- coconut milk vs dry curry
- Sri Lankan vs Indian style
✔ Serving Suggestions
- Steamed rice
- string hoppers
- Roti or bread
✅ Benefits
- Good source of protein
- Provides energy for daily activities
- Contains spices that add natural flavor and aroma
❓ FAQ (chicken curry recipe)
1. Can I make this chicken curry recipe less spicy?
Yes, reduce chili powder according to your preference.
2. Can I use boneless chicken?
Yes, but bone-in chicken gives better flavor.
3. Can I store this curry?
Yes, it can be stored in the refrigerator for up to 2 days.
4. Can I freeze it?
Yes, but fresh curry tastes best.
5. What makes this curry authentic?
The combination of spices and coconut milk gives it a traditional Sri Lankan flavor.
Thank you very much for reading my article. If you have any questions or comments about this, please leave a comment below and let me know. Please share and support.
✅ Conclusion
This Sri Lankan chicken curry recipe is simple to prepare and full of rich, authentic flavor. With the right balance of spices and coconut milk, you can create a delicious homemade dish that everyone will enjoy.