Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

13
Sriyani 10

"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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Ingredients

1 h servings 393 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1878 mg
  • 75%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
  2. Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
  3. Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
  4. Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Footnotes

  • Editor's Notes
  • Roasted curry powder and tamarind juice are available from specialty purveyors or online sources. If curry leaves are unavailable, you may substitute 2 bay leaves.
  • To roast your own curry powder, heat 3 tablespoons of curry powder in an ungreased skillet over medium heat, stirring frequently, until fragrant and slightly browned. Immediately transfer the spice to a bowl to cool.

Reviews

13
  1. 16 Ratings

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Most helpful positive review

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, c...

Most helpful critical review

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

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, c...

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 ...

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!

Excellent!

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 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...

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 leav...

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 ...

This is very good! I used a couple of dried red chilis, and it was fiery hot. Also, I dumped in a whole can of coconut milk by accident, but the consistency was still fine. Thanks for a great re...