Sri Lankan chicken curry has a depth that feels both earthy and bright. Coconut, roasted spices, curry leaves, and black pepper create a flavour profile that is distinct from many other South Asian curries.
This Sri Lankan chicken curry recipe starts by building a strong aromatic base with onion, garlic, ginger, curry leaves, and pandan if available. Roasted curry powder gives the dish its signature warmth and complexity.
Ingredients
- 750 grams chicken pieces
- 2 tablespoons coconut oil
- 1 onion, sliced
- 1 tablespoon ginger garlic paste
- 10 curry leaves
- 1 small piece pandan leaf if available
- 1 tablespoon roasted curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 2 chopped tomatoes
- 1 cup thick coconut milk
- 1 cup water
- Salt to taste
- 1/2 teaspoon black pepper
Method
Heat coconut oil and cook the onion until it softens and starts to brown. Add ginger garlic paste, curry leaves, and pandan. Stir in the roasted curry powder, chili powder, and turmeric, then add the tomatoes and cook until they begin to break down.
Add the chicken and coat it thoroughly in the spice mixture. Pour in the water and simmer until the chicken is tender. Finish with coconut milk and black pepper, then cook gently for a few more minutes until the sauce thickens slightly.
How to serve Sri Lankan chicken curry
Serve with rice, string hoppers, roti, or pol sambol. This recipe delivers the coconut richness and layered spice that make Sri Lankan food so memorable while staying approachable for regular home cooks.