Sri Lankan Chicken Curry

Ingredients

• 1kg chicken pieces, bone-in
• For roasted curry powder: 1 tbsp coriander seeds, 1 tbsp cumin, 1 tsp fennel, 1 tsp black pepper, 5 cloves, 1 cinnamon — all dry-toasted and ground
• 2 onions, sliced
• 4 garlic cloves
• 1 thumb ginger
• 15 curry leaves
• 2 stalks lemongrass, bruised
• 1 can coconut milk
• 1 tsp turmeric
• 3 tbsp oil
• 2 tomatoes
• Salt

Instructions

1. Dry-roast and grind the whole spices to make Sri Lankan curry powder.
2. Fry curry leaves in oil until crackling.
3. Add onion, garlic, ginger and lemongrass; cook 8 minutes.
4. Stir in roasted curry powder and turmeric.
5. Add chicken and brown.
6. Pour in tomatoes and coconut milk; simmer 25 minutes.
7. Season generously.

Serving suggestions

• Serve with rice and pol sambol (coconut sambol).

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions