Recipe by Sriyani
"Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish."
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3 (6 ounce)
boneless skinless chicken breasts
Madras curry powder
salt, or to taste
ground black pepper
red onion, sliced
green chile peppers, halved lengthwise
green cardamom pods
fresh ginger root, crushed
1 (2 inch)
cinnamon stick, broken in half
1 1/2 tablespoons
roasted Madras curry powder
1/2 (14 ounce) can
Exotic, spicy, delicious! I reduced the salt & pepper, instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind, curry leaves; subbed canola for coconut oil, used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters, the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company, everyone had seconds. Goes great with beer.
I used chicken thighs with skin and bones, more salt, 1/4 cup of home made tamarind liquid, a mit of extra chilli, and used cooking oil instead of high-saturated fat coconut milk
This curry was one of the best and most delicious I've ever had. It was rich and had a wonderful blend of flavours. Definitely a keeper. The only thing I will do differently in the future is to cut down on the salt a tad. Thank you for sharing this recipe!
My boyfriend is Sri Lankan and I used this recipe to test out my Sri Lankan cooking ability! He thought it was as good as (if not better) than his parents chicken curries!
This was insanely flavorful, and very delicious! The only thing I would change is reduce the salt - I used the recommended 1 tablespoon and it was really too much. Next time I will cut that in half. Great recipe!
This is better than another curry recipe that I've tried previously. I think the curry powder really matters. I cut back on the green chili peppers and it was still very spicy. The curry leaves made the dish very fragrant. I cut back on the salt though. I also let the meat marinate for a couple of hours before cooking.
This was very flavorful and the combination of spices was spot on. Unfortunately I did not have the curry leaves or tamarind but I am sure that would have made it even better. I used half the salt as some reviews mentioned and found it not lacking. It was very spicy, even omitting all but one of the green chilies, I was the only one in my family who could eat it and my husband made everyone else sandwiches. I would watch the spice level if you are serving to a family or are not that hardcore.
* Percent Daily Values are based on a 2,000 calorie diet.
Sri Lankan Chicken Curry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 202
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