Sri Lankan Chicken Curry

4.7
(24)
19 Reviews
6 Photos

Based on a traditional Sri Lankan family recipe, this chicken 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.

Submitted by Sriyani
Updated on October 19, 2024
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Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 3 (6 ounce) boneless, skinless chicken breasts

  • 2 tablespoons white vinegar

  • 1 teaspoon tamarind juice (Optional)

  • ¼ cup Madras curry powder

  • 1 tablespoon salt, or to taste

  • 1 teaspoon ground black pepper

  • 2 tablespoons coconut oil

  • 1 red onion, sliced

  • 4 green chile peppers, halved lengthwise

  • 8 green cardamom pods

  • 6 whole cloves

  • 12 curry leaves

  • 1 teaspoon fresh ginger root, crushed

  • 1 (2 inch) cinnamon stick, broken in half

  • 3 cloves garlic, minced

  • ½ cup water

  • 1 ½ tablespoons tomato paste

  • 3 tablespoons roasted Madras curry powder

  • ½ (14 ounce) can coconut milk

Directions

  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 to 3 more minutes. (Do not overheat or the coconut milk may curdle.)

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.

38 home cooks made it!

Nutrition Facts (per serving)

393 Calories
22g Fat
21g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 393
% Daily Value *
Total Fat 22g 29%
Saturated Fat 17g 84%
Cholesterol 73mg 24%
Sodium 1878mg 82%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 31g 63%
Vitamin C 116mg 128%
Calcium 168mg 13%
Iron 8mg 44%
Potassium 802mg 17%

* 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.