Everyday Kitchen

Sri Lankan · Dinner

Sri Lankan Chicken Curry

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Sri Lankan Chicken Curry is a Sri Lankan dish. Roasted curry powder gives a deeper flavour than an unroasted blend.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
30 min
Total
105 min
Servings
4
Difficulty
Easy
Cuisine
Sri Lankan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sri Lankan Chicken Curry.
Representative photograph of Sri Lankan Chicken Curry. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Base

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 900 g chicken thighs, 25 g roasted Sri Lankan curry powder, 1 tsp turmeric, 1 tsp chili powder, 1 tsp salt, 30 ml lime juice; refrigerate 30 minutes.

Base · About 8 min

  1. Cook 30 ml coconut oil, 200 g onion, chopped, 20 g garlic, 20 g ginger, 10 curry leaves, 1 cinnamon stick in its oil 8 minutes. Add chicken and stir 5 minutes.

Simmer · About 25 min

  1. Add tomatoes and water from 300 g tomatoes, chopped, 300 ml water, 250 ml coconut milk; simmer covered 25 minutes. Add coconut milk and simmer 10 minutes until chicken reaches 74°C / 165°F. Remove cinnamon.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Roasted curry powder gives a deeper flavour than an unroasted blend.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken drumsticks with a slightly longer simmer.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Sri Lankan Chicken Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Sri Lankan Chicken Curry?

Roasted curry powder gives a deeper flavour than an unroasted blend.

What can I substitute in Sri Lankan Chicken Curry?

Use chicken drumsticks with a slightly longer simmer.

Can I prepare Sri Lankan Chicken Curry ahead?

Prepare the measured ingredients for Sri Lankan Chicken Curry one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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