Sri Lankan Chicken Curry Recipe (Traditional Style)

A classic Sri Lankan chicken curry with roasted spices, coconut milk, and aromatic curry leaves. It goes perfectly with rice, string hoppers, roti, or bread.

Ingredients (Serves 4–5)

Main Ingredients

  • Chicken – 1 kg (cut into curry pieces)
  • Onion – 2 medium (sliced)
  • Tomato – 1 medium (chopped)
  • Garlic – 6 cloves (crushed)
  • Ginger – 1-inch piece (crushed)
  • Green chillies – 3–4 (slit)
  • Curry leaves – 1 sprig
  • Pandan leaf (rampe) – 1 piece
  • Cinnamon stick – 1 small piece
  • Coconut oil – 3 tbsp

Spice Mix

  • Chilli powder – 2 tbsp (adjust according to spice level)
  • Roasted curry powder – 2 tbsp
  • Turmeric powder – ½ tsp
  • Black pepper powder – 1 tsp
  • Coriander powder – 1 tsp (optional)
  • Cumin powder – ½ tsp
  • Salt – according to taste

Coconut Milk

  • Thin coconut milk – 1½ cups
  • Thick coconut milk – ½ cup

Optional for Extra Taste

  • Goraka – 2–3 pieces (for a slightly sour taste)

Vinegar or lime juice – 1 tsp

Preparation Method

Step 1: Marinate the Chicken

  1. Wash the chicken pieces.
  2. Add:
    • 1 tbsp chilli powder
    • 1 tsp curry powder
    • ½ tsp turmeric powder
    • Salt
  3. Mix well and keep for 30 minutes.

Step 2: Prepare the Curry Base

  1. Heat coconut oil in a clay pot or cooking pan.
  2. Add cinnamon, curry leaves, and pandan leaf.
  3. Add sliced onions and fry until golden brown.
  4. Add ginger, garlic, and green chillies.
  5. Fry for 1–2 minutes until aromatic.

Step 3: Add Spices

  1. Reduce the flame.
  2. Add chilli powder, roasted curry powder, pepper, cumin, and coriander powder.
  3. Mix quickly for a few seconds.

(Do not burn the spices as it will make the curry bitter.)

Step 4: Cook the Chicken

  1. Add marinated chicken pieces.
  2. Mix well and cook for about 5–10 minutes until the chicken absorbs the spices.
  3. Add tomato and mix.

Step 5: Add Coconut Milk

  1. Add thin coconut milk and goraka (if using).
  2. Cover and cook on medium-low heat for 25–35 minutes until the chicken becomes tender.
  3. Add thick coconut milk.
  4. Simmer for another 5–10 minutes until the gravy becomes rich and thick.