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Sri Lankan Chicken Curry

Sri Lankan · Dinner · Easy

Sri Lankan Chicken Curry

Total
1 hr 35 min
Prep
45 min
Serves
4
Calories
350
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Bone-in chicken simmers in a dark, peppery gravy with toasted spices and tamarind in this Sri Lankan rice-and-curry main.

Toasted coriander and cumin give Sri Lankan Chicken Curry a rounded bitterness that balances the tamarind. The onions melt into a relatively light gravy, leaving the chicken and spices at the center of the bowl.

Skinless bone-in thighs hold up well to the simmer. Toast the ground spices carefully in a dry pan; they should turn fragrant and a shade darker, never black, before they meet the wet ingredients.

SpicySavoryTangyMake AheadComfort FoodGluten-freeDairy-freeNut-freeEgg-freeHigh-proteinLow-carb

Method

  1. Coat the chicken thighs with tamarind paste, salt and turmeric. Refrigerate for while preparing the aromatics.

  2. Toast the ground coriander and cumin in a dry heavy pot over medium-low heat for , stirring until fragrant and slightly darker. Transfer to a bowl with the cayenne and black pepper.

  3. Heat the vegetable oil in the pot over medium heat. Cook the onion for until golden at the edges, then add garlic, ginger, curry leaves and cardamom. Stir for until fragrant.

  4. Add the tomato, toasted spices, chicken and its marinade. Turn to coat, pour in the water and bring to a simmer. Cover and cook over low heat for until the chicken reaches 165°F.

  5. Uncover and simmer for until the gravy lightly coats the chicken. Remove the cardamom pods before serving.

Forkue tips

  • Fresh curry leaves give the clearest aroma; use frozen leaves if available, or omit them rather than substituting curry powder. Tamarind paste varies in strength, so use a smooth, spoonable pulp rather than concentrated extract.

Storing and reheating

Refrigerate in the gravy for up to 3 days or freeze for 2 months. Reheat gently in a covered saucepan with a little water, then uncover to restore the sauce's consistency.

Kitchen gear

Heavy potTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

350Calories
31gProtein
10gCarbs
21gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Sri Lankan Chicken Curry: FAQ

Can I add coconut milk?

Yes, replace half the water with coconut milk for a softer, richer gravy. Keep the simmer gentle so the sauce stays smooth.

What goes with Sri Lankan chicken curry?

Plain rice, coconut sambol and a vegetable curry make a balanced plate. Roti also works well for scooping up the peppery gravy.

How do I store and reheat Sri Lankan Chicken Curry?

Refrigerate in the gravy for up to 3 days or freeze for 2 months. Reheat gently in a covered saucepan with a little water, then uncover to restore the sauce's consistency.

How long does Sri Lankan Chicken Curry take?

About 1 hr 35 min in total: 45 min prep and 50 min cooking.

What do I need to make Sri Lankan Chicken Curry?

The key ingredients are chicken thighs, tamarind paste, turmeric, ground coriander, ground cumin and cayenne pepper, plus pantry basics.

Any tips for Sri Lankan Chicken Curry?

Fresh curry leaves give the clearest aroma; use frozen leaves if available, or omit them rather than substituting curry powder. Tamarind paste varies in strength, so use a smooth, spoonable pulp rather than concentrated extract.

Cook this next

More chickenMore tamarind pasteMore ground corianderMore cumin