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Sri Lankan Chicken Curry

The Quirky Foodster Team

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4
Servings

Ingredients

  • Chicken, bone-in, cut into curry pieces (2.2 lb) — 1 kg (2.2 lb)
  • Roasted Sri Lankan curry powder (3 tablespoons) — 25 g (0.9 oz)
  • Chilli powder (1 teaspoon) — 3 g
  • Turmeric (1/2 teaspoon) — 2 g
  • Onion, sliced (150 g) — 1
  • Garlic cloves, chopped — 3
  • Ginger, chopped (1 inch) — 2 cm piece
  • Curry leaves — 2 sprigs
  • Pandan leaf (rampe), torn — 1 stick
  • Lemongrass, bruised — 1 stalk
  • Thin coconut milk (2 cups) — 480 ml (2 cups)
  • Thick coconut milk (1 cup) — 240 ml (1 cup)
  • Tamarind paste or 1 tablespoon lime juice (1 tablespoon) — 15 ml (1 tbsp)
  • Coconut oil (2 tablespoons) — 30 ml (2 tbsp)
  • Salt — to taste

Method

  1. Marinate the chicken with curry powder, chilli powder, turmeric and a pinch of salt for at least 20 minutes.
  2. Heat coconut oil in a large pot and fry the onion, garlic, ginger, curry leaves, pandan and lemongrass until the onion is soft and fragrant, about 5 minutes.
  3. Add the marinated chicken and sear on medium-high heat for 5 minutes, stirring, until lightly browned.
  4. Pour in the thin coconut milk, bring to a boil, then reduce heat and simmer, partially covered, for 20-25 minutes, until the chicken is cooked through and the sauce has reduced.
  5. Stir in the tamarind paste or lime juice and the thick coconut milk. Simmer uncovered for a further 5-8 minutes, until the gravy is rich and slightly thickened.
  6. Taste and adjust salt, then remove the pandan leaf and lemongrass stalk before serving with rice.

Introduction: Sri Lankan chicken curry stands apart from its South Indian cousins through the roasted curry powder at its base – spices dry-toasted until nearly black before grinding, giving the dish a distinctive smoky depth.

Cultural Background: Sri Lankan chicken curry stands apart from its South Indian cousins through the roasted curry powder at its base – spices dry-toasted until nearly black before grinding, giving the dish a distinctive smoky depth. Cooked down with coconut milk, pandan leaf and a hit of tamarind or lime for sourness, it is the centrepiece curry of countless Sunday lunches, usually the dish around which the rest of the rice and curry spread is built.

Tips: Use roasted curry powder specifically, not a generic curry powder blend – it is what gives this curry its characteristic dark colour and smoky flavour. Add the thick coconut milk near the end and avoid boiling hard afterwards, as this can cause it to split. Bone-in chicken pieces give more flavour to the gravy than boneless, though boneless thigh works well for a quicker version.

Variations: A black chicken curry (kalu kukul mas) uses even more heavily roasted, darker curry powder for an intensely smoky version. Add small potatoes to cook alongside the chicken for a heartier one-pot meal. Not typically converted, as the dish is built around chicken; a jackfruit curry using the same spice base is a common vegan alternative in Sri Lankan cooking.

Storage: Refrigerate for up to 3 days in an airtight container; flavour improves the next day.

Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water if the gravy has thickened too much.

Nutrition: Approx. 410 kcal, 32 g protein, 27 g fat, 9 g carbohydrates, 2 g fibre per serving

FAQs:

Q: What makes Sri Lankan curry powder different?

A: The spices are dry-roasted until dark brown, sometimes nearly black, before grinding, which gives Sri Lankan curries a deeper, smokier flavour than lightly toasted or raw spice blends.

Q: Can I make this curry less spicy?

A: Yes, reduce or omit the chilli powder and use a mild curry powder blend; the roasted flavour will still come through.

Q: What can I serve alongside chicken curry?

A: It's traditionally served with rice and a few smaller vegetable curries, a dhal and a sambol to round out the meal.

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