Sri Lankan Chicken Curry

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Cook Eat Blog is in the process of an ongoing revamp and this recipe is in line for a facelift and beautiful new photograph. You can still enjoy the recipe, but no pic I’m afraid. Don’t be too hangry!

In keeping with my fascination of curry, this one is a lovely spicy one. It’s really aromatic and permeates the furthest reaches of the house, not to mention street. I could smell it from about 200m away. Delicious. It’s not unlike the Lamb Madras Curry which is one of the faves of the household. A little less complex, but still packs a punch.


1kg chicken thighs
2 tablespoons freshly squeezed lemon juice
4 teaspoons minced garlic
2 teaspoons minced ginger
salt & pepper
2 teaspoons Sri Lankan curry powder (see below)
1 teaspoon chilli powder
3 tablespoons vegetable oil
8 fresh curry leaves
2 onions (sliced)
1 x 2.5cm cinnamon stick
4 cardamom pods (split)
1/4 teaspoon crushed cloves
2 tbsp tomato paste
1 medium tomato (chopped)
240ml coconut milk
1 teaspoon brown sugar

6 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
2 dried red chillies
1 teaspoon whole black peppercorns
1 tablespoon long grain rice

(heat all the spices in a dry pan for 1-2 minutes until aromatic. PLace in a grinder or in a pestle and mortar and grind to a fine powder – this will make much more than you need, but it stores for months in an airtight container)

Mix together in a large bowl the lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and chilli powder. Cut the chicken thighs into halves and then add them to the mix, coating well. Cover and leave for at least 30 minutes.

Once marinated, heat the oil in a large saucepan add the fresh curry leaves and fry for 1 minute. Then add the onions and cook for 4-5 minutes until lightly browned and soft.
Add the chicken pieces and cook for 5 minutes, stirring. Add cinnamon, cardamom, cloves, tomato paste and 250ml warm water, mix very well, then cover and cook on a low heat for 45 minutes, stirring occasionally.
Stir in the coconut milk, bring to the boil then reduce the heat and cook for a further 15 minutes stirring occasionally, add the sugar and taste for salt. Add a squeeze of lemon juice of you feel it’s neccessary.

Plain boiled rice or some roti bread or both if you’re greedy like me.