Skip to content
Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

A fragrant Sri Lankan chicken curry with coconut milk, warm spices and tender chicken, made in one pot for an easy weeknight meal.

50 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

15 mins prep35 mins cook50 mins total

  1. Heat the oil in a heavy pot over medium heat. Add the onion and cook for 6–8 minutes until softened and lightly golden, then stir in the garlic and ginger for 1 minute.

  2. Add the turmeric, cinnamon, cardamom, chilli powder and curry leaves. Stir for 30 seconds, then add the chicken and turn it through the spice mixture until coated.

  3. Pour in the coconut milk and add the diced tomatoes. Bring to a gentle simmer, cover and cook for about 30 minutes, stirring once or twice, until the chicken is cooked through and the sauce has thickened.

  4. Season with salt and taste for chilli. Scatter over the coriander and serve with steamed rice or roti.

Notes

Use Sri Lankan curry powder if you have it, or substitute a mild curry powder. Adjust the chilli to taste and serve with steamed rice or roti.
About this recipe

This Sri Lankan chicken curry builds its flavour in one pot: onion, garlic and ginger are softened first, then toasted spices, curry leaves, coconut milk and tomatoes create a rich, gently spicy sauce.

Chicken thighs stay tender as they simmer, while fresh coriander brings a bright finish. Serve with steamed rice or roti.

Related recipes