Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

My recent trip to Sri Lanka was filled with food, people, culture, and lots of fun. And I snuck in a round of shopping for local ingredients too. I ate string hoppers, egg hoppers, crab, fish, prawn, lobster, watalapan, kiribath and so much more! I remember downing passion fruits like they were tequila shots.

My Sri Lankan loot!

Anyway, I made some chicken curry with the spices I brought back. It turned out really good and I’ll be experimenting more with my loot.

Sri Lankan Chicken Curry


Chicken – 500 gm on the bone, curry cut

Onion – 2 medium, sliced

Tomato – 2 medium, chopped

Ginger – thumb sized, minced

Garlic – 5-6 cloves, minced

Cinnamon – 1 stick

Sri Lankan roasted curry powder – 2 tbsp

Turmeric – 1/2 tsp

Chilli powder – 1 tsp

Coconut milk – 200 ml

Sri Lankan Goraka paste – 1/2 tsp dissolved in water

Kithul treacle – 2 tsp

Sri Lankan coconut water vinegar – 2 tbsp

Coconut oil – 2 tbsp

Curry leaves – 2 sprigs

Salt to taste


Heat the oil and add the cinnamon stick.

Tip the onions in and saute till browned.

Add the tomatoes and a splash of water.

Let this cook down for 10-15 mins, till the tomatoes have cooked down.

Add the roasted curry powder, turmeric, and chilli powder with some salt.

Saute for 2 mins to cook off the spices.

Add the goraka, treacle and vinegar. Mix well.

Now add the chicken pieces and mix well.

Add half the coconut milk and half of the curry leaves with a splash of water. Add salt.

Cover and cook on low flame for 20-25 mins till the chicken is cooked.

Add the remaining coconut milk and curry leaves.

Simmer for another 5 mins.

Serve with rice!

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