For a richer flavor, roast your own Madras curry powder. Simply toast the spices in a dry pan until fragrant, then grind to a fine powder. Adjust the number of green chilies to control the heat level. For a milder curry, remove the seeds from the chilies before adding them. Serve this delicious Sri Lankan Chicken Curry hot with basmati rice, roti, or naan bread. Garnish with fresh cilantro or a dollop of plain yogurt for a cooling contrast.
Sri Lankan Chicken Curry
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS75
Transport your kitchen to the vibrant island of Sri Lanka with this aromatic and intensely flavorful chicken curry. Infused with a medley of spices and creamy coconut milk, this dish delivers a truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol73 mg
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Fiber6 g
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Protein31 g
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Saturated Fat17 g
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Sodium1878 mg
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Sugar4 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepMarinate the Chicken: In a glass or ceramic bowl, combine the 1/4 cup curry powder, white vinegar, salt, black pepper, and tamarind juice. Add the chicken pieces and toss to ensure they are evenly coated. (5 minutes)
02
StepSauté the Aromatics: Heat coconut oil in a wok or large skillet over medium heat. Add the sliced red onion, green chiles, curry leaves, cardamom pods, cloves, cinnamon stick, and crushed ginger. Cook, stirring frequently, until the onion softens and becomes translucent (about 5 minutes). Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion is very tender and a rich, dark brown color (15-20 minutes). Stir in the minced garlic and cook for 1 minute more, until fragrant.
03
StepSimmer the Curry: Add the marinated chicken mixture, water, and tomato paste to the wok or skillet. Stir well to combine. Bring to a simmer and cook until the chicken is cooked through and tender (about 10 minutes). Stir in the roasted curry powder until evenly dispersed.
04
StepFinish with Coconut Milk: Gradually stir in the coconut milk. Reduce the heat to low and simmer for 2-3 minutes, allowing the flavors to meld. Be careful not to overheat the curry at this stage, as the coconut milk may curdle.
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Eulalia Mohrsatterfield
May 22, 2025I substituted chicken thighs for the breasts, and it turned out wonderfully juicy and flavorful.
Graciela Watsica
May 6, 2025This recipe is fantastic! The depth of flavor is incredible. Roasting the curry powder makes all the difference.
Dulce Franey
Mar 26, 2025Delicious! I found that using freshly ground spices made a significant impact on the overall flavor.
Haleigh Walter
Feb 16, 2025I was a bit hesitant about the tamarind juice, but it really adds a unique tanginess to the dish. Don't skip it!
Maribel Rowe
Nov 9, 2024The aroma while this is cooking is heavenly! It tastes even better than it smells.
Brenda Konopelski
Nov 4, 2024The instructions are clear and easy to follow, even for a beginner cook like me. Thank you!
Lance Moen
Oct 11, 2024I've made this several times now, and it's always a hit. I like to add a pinch of cayenne pepper for extra heat.
Cale Shields
Sep 23, 2024My family absolutely loved this curry! It's definitely going into our regular rotation.