Sri Lankan Chicken Curry

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A richly spiced, slow-simmered Sri Lankan chicken curry built on a freshly toasted spice paste, curry leaves, and creamy coconut milk. It finishes with a bright squeeze of lime and a tangle of crispy fried curry leaves over steamed rice.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 45 gFat
• 22 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 6 gSugar
• 58 gProtein
• 680 mgSodium
• 920 mgPotassium
• 90 mgCalcium
• 5 mgIron
• 22 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the spice paste

• 4 dried red chilies, stems removed
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 4 green cardamom pods
• 1 (2-inch) cinnamon stick
• 4 whole cloves
• 1 tsp black peppercorns
• 1 tsp ground turmeric
• 6 garlic cloves, peeled
• 1 inch fresh ginger, sliced
• 1 tbsp white vinegar
• 3 tbsp water

For the curry

• 1 kg (2.2 lb) bone-in chicken thighs and drumsticks
• 3 tbsp coconut oil
• 2 large onions, thinly sliced
• 1 sprig fresh curry leaves (about 15 leaves)
• 1 pandan leaf, knotted (optional)
• 2 green chilies, slit lengthwise
• 1 large ripe tomato, chopped
• 1 tsp fine sea salt, plus more to taste
• 400 ml (1 can) full-fat coconut milk
• 1 tbsp tamarind paste
• 1/2 lime, juiced

For garnish

• 1/4 cup fresh cilantro, chopped
• 8 fresh curry leaves, fried crisp in 1 tsp oil

Directions

1. Toast the coriander, cumin, fennel, cardamom, cinnamon, cloves, and peppercorns in a dry skillet over medium heat for 2 to 3 minutes until fragrant; let cool. Grind in a mortar or blender with the dried chilies, garlic, ginger, turmeric, vinegar, and water to a smooth paste.
2. Toss the chicken pieces with half of the spice paste and 1 teaspoon of salt. Marinate for at least 20 minutes at room temperature, or up to 2 hours covered in the refrigerator.
3. Heat the coconut oil in a heavy pot or karahi over medium-high heat. Add the sliced onions and cook, stirring frequently, for 7 to 9 minutes until deep golden brown at the edges.
4. Add the curry leaves, pandan leaf, and slit green chilies; stir for 45 seconds until the leaves crackle and become aromatic.
5. Stir in the remaining spice paste and the chopped tomato, and cook for 4 to 5 minutes until the oil visibly separates from the masala and the tomato breaks down.
6. Add the marinated chicken and sear, turning occasionally, for 5 to 6 minutes until lightly browned on all sides. Pour in the coconut milk and stir in the tamarind paste.
7. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 25 to 30 minutes, stirring every 8 minutes, until the chicken is tender and the gravy is thick, glossy, and coats the back of a spoon.
8. Stir in the lime juice, taste, and adjust salt. Remove from the heat, cover, and let rest for 5 minutes so the spices settle.
9. Discard the pandan leaf, scatter the chopped cilantro and crispy fried curry leaves on top, and serve hot with steamed white rice or roti.

Cook’s Notes

• Toast the whole spices just until fragrant; if they darken too much they will turn the curry bitter.
• If pandan leaves are unavailable, substitute with 2 drops of pandan extract or a single bay leaf for a different but pleasant aroma.
• This curry tastes even better the next day once the spices have melded; reheat gently with a splash of water.
• Leave the seeds in the dried chilies for a hotter curry, or remove them for a milder version that still has warm depth.
• For a smoky 'devilled' twist, finish the curry uncovered over higher heat for 5 minutes to thicken the gravy and lightly char the chicken edges.

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