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Sri Lankan Chicken Curry Recipe

Thick and creamy Sri Lankan Chicken curry that is also healthy
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Servings: 6 people


  • Pot and pan


Chicken Marinade

  • 1 kg Chicken Thigh cutlet (Bone in)
  • 4 tsp Roasted curry powder
  • 3 tsp Chilli powder
  • 1/2 tsp Salt
  • 2 tsp Mustard paste (Wholegrain, dijon)

Chicken Curry

  • 2 tbsp Oil Olive, canola, veg, coconut
  • 1/2 Onion Brown or red sliced
  • 2 cloves Garlic Sliced
  • 1 Chilli Red, Green, bird eye
  • 10 Curry leaves
  • 3 tsp Chilli powder
  • 4 tsp Sri Lankan roasted Curry powder
  • 1 cup Thick Coconut milk ( 2 Tbsp coconut powder+ water)
  • 1/2 Lime squuezed or tamarind
  • 1/2 Tomato Cut into large chunks
  • 1 Lemon grass or Pandan leaves You can add both as well, Lemongrass crushed
  • Water As needed
  • Salt to taste


Chicken Marinade

  • Take the skin off the thigh cutlets and cut them in half
  • Add all ingredients listed in the chicken marinade and massage it into the chicken and leave in the fridge for 2 hours or preferably overnight

Chicken Curry

  • Place a pan on medium heat and add oil
  • Add onion, garlic, curry leaves, chilli, lemongrass, pandan leaves and cook well until the onions are soft, then add the curry powder, chilli powder, salt and mix well cook for about 1 minute, then add the marinated chicken.
  • Add water until the chicken is well submerged in the liquid, close lid and cook for about 30 minutes ( Make sure that the fire is on low heat and check the curry time to time, to see if the water has evaporated, then add more water and keep cooking)
  • After 30 minutes add the tomatoes, thick coconut milk, and if using tamarind, then add the tamarind at this point. ( At this point check the seasoning, by tatsing the curry, if it needs more salt, then add more)
  • Cover with a lid and cook for further 15 minutes or until the chicken is fully cooked and succulent. If it doesn't have enough liquid or curry gravy add more water.
  • Turn off the fire and add lime juice to balance the seasoning of the whole dish
  • Serve with hot rice


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