Serves 6
Main Course

Ingredients

Sri Lankan Chicken Curry
  • Whole chicken,1,,cut into 6 parts,
  • Roasted Sri Lankan curry powder,3,tablespoons,,sri-lankan-roasted-curry-powder
  • Ground chile,1 to 2,teaspoons,,ground-chile-de-arbol
  • Apple cider vinegar,1,teaspoon,,
  • Cooking oil,2,tablespoons,,la-tourangelle-grapeseed-oil
  • Large onion,1,,chopped,
  • Garlic,4,cloves,sliced,
  • Fresh ginger,1,2-inch piece,,
  • Curry leaves,1,sprig,about 15,dried-curry-leaves
  • Lemongrass,1,2-inch stalk,,dried-lemongrass-leaves
  • Cardamom pods,3,,,
  • Cinnamon,1,3-inch stick,,ceylon-cinnamon-sticks
  • Coconut milk,1,cup,,chaokoh-coconut-milk
  • Salt,,,,
  • Tomato paste,2,teaspoons,,mutti-parma-tomato-paste
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Sri Lankan Chicken Curry

This dish is a mainstay of Sri Lankan cuisine, and the first curry I learned to make. Like any curry, its flavor is greatly enhanced when marinated for a few hours in the refrigerator and cooked slowly at a medium temperature. — From Rice & Curry: Sri Lankan Home Cooking by Skiz Fernando. Buy this book from Skiz's Original or Amazon.

Adapted from Rice And Curry, by S.H. Fernando, Jr. Copyright 2011 by S.H. Fernando, Jr. Reprinted with permission. Photo by Susan Now.

Written By S. H. Fernando, Jr. | Jul 29, 2019

Ingredients

Sri Lankan Chicken Curry
  • Whole chicken,1,,cut into 6 parts,
  • Roasted Sri Lankan curry powder,3,tablespoons,,sri-lankan-roasted-curry-powder
  • Ground chile,1 to 2,teaspoons,,ground-chile-de-arbol
  • Apple cider vinegar,1,teaspoon,,
  • Cooking oil,2,tablespoons,,la-tourangelle-grapeseed-oil
  • Large onion,1,,chopped,
  • Garlic,4,cloves,sliced,
  • Fresh ginger,1,2-inch piece,,
  • Curry leaves,1,sprig,about 15,dried-curry-leaves
  • Lemongrass,1,2-inch stalk,,dried-lemongrass-leaves
  • Cardamom pods,3,,,
  • Cinnamon,1,3-inch stick,,ceylon-cinnamon-sticks
  • Coconut milk,1,cup,,chaokoh-coconut-milk
  • Salt,,,,
  • Tomato paste,2,teaspoons,,mutti-parma-tomato-paste
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Step one

Place chicken in bowl with curry powder, ground chile, and vinegar. Mix well with hands and set aside for 30 minutes, or marinate the chicken overnight for optimum results.

Step two

In a large pot, heat oil over medium-high heat until it shimmers. Once hot, add onions, garlic, ginger, curry leaves, lemon grass, cardamoms, cloves, and cinnamon. Fry, stirring frequently, until onions are golden brown.

Step three

Add chicken pieces one by one, stirring occasionally until chicken is browned. Add a little water to the bowl that contained chicken and slosh around to catch any remaining marinade and add to pot.

Step four

Stir in coconut milk and salt and bring to a boil. Reduce heat, cover and simmer for about 20 minutes. Stir in tomato paste and simmer for additional 10 minutes, then taste again for seasoning and serve.