This Sri Lankan Chicken Curry is a flavorful and aromatic dish that brings the authentic taste of Sri Lanka to your table. The combination of spices, coconut milk, and tender chicken creates a rich and satisfying curry. Perfect to serve with rice, coconut rotti, or paratha, this dish is sure to be a hit with your family and friends.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Sauté onions, garlic, ginger, and all spices in oil until fragrant.
Add the chicken pieces and cook until browned on all sides.
Stir in the coconut milk, tamarind paste, salt, and pepper. Simmer until the chicken is tender and the curry thickens.
Serve hot with rice, coconut rotti, or paratha.
For a spicier curry, increase the amount of chili powder.
Use fresh curry leaves and pandan leaves for the best flavor.
Marinate the chicken with a little salt and turmeric before cooking for added flavor.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but bone-in chicken pieces add more flavor to the curry.
What can I use as a substitute for pandan leaves?
If pandan leaves are unavailable, you can skip them or use a small piece of bay leaf as a substitute.
Can I make this curry ahead of time?
Yes, this curry tastes even better the next day as the flavors develop further. Store it in the refrigerator and reheat before serving.
Is this curry very spicy?
The level of spiciness depends on the amount of chili powder used. Adjust it according to your preference.
Can I use light coconut milk instead of regular coconut milk?
Yes, you can use light coconut milk, but the curry may be less creamy and rich.
Manjula K. Rathnayaka is an award-winning Pastry Chef with nearly 20 years of international experience in Sri Lanka, the UAE, and Australia. Specializing in Continental pastries, bespoke cakes, and artisanal bakery products, he is a recognized culinary leader, former Regional Vice President of SLHPA Dubai, and senior member of the Emirates Culinary Guild Dubai. A WACS-certified Regional Judge (2023–2028), he was named Pastry Chef of the Year 2024. Now based in Australia, he focuses on elevating Sri Lankan fusion cuisine globally through innovation and leadership.
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