Classic Sri Lankan Chicken Curry

Classic Sri Lankan Chicken Curry

Rich, flavor-packed,and super delicious- this classic Sri Lankan chicken curry recipe might justbecome your next favorite!

Course Main Course

Cuisine Sri Lankan

Keyword Chicken, Curry, Sri Lankan Chicken Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 193kcal

Author Enozia Zehra

Cost 19

Ingredients

Ingredients for the Sri Lankan Curry Powder:

2 tsp Basmati rice
3-4 pcs Dry red chilies
1 tsp Mustard seeds
2 tsp Coriander seeds
1 tsp Cumin seeds
2 tsp Fennel seeds
5-6 pcs Cloves
3 tsp Black pepper (Whole)

Ingredients for the Chicken curry

2 tsp Oil
1 tsp Mustard seeds
1 sprig Curry leaves
A bunch Pandan leaves
2 tsp Coconut (grated)
1 cup Onions (chopped)
3-4 pcs Dry red chilies
1 tsp Ginger garlic paste
200 gms Chicken
4 tsp Sri Lankan Curry Powder
½ tsp Turmeric powder
As per taste Salt
1 cup Water
½ cup Coconut milk

Instructions

For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on medium flame.
2 tsp Basmati rice
Next, add all the remaining dry spices to the same pan and dry roast until done.
3-4 pcs Dry red chilies, 1 tsp Mustard seeds, 2 tsp Coriander seeds, 1 tsp Cumin seeds, 2 tsp Fennel seeds, 5-6 pcs Cloves, 3 tsp Black pepper
Keep the mixture aside to cool down and then grind the same into a powder. Store it in an airtight container for future use.
Heat oil in a pan. Add mustard seeds, curry leaves, and dry red chilies and saute.
2 tsp Oil, 1 tsp Mustard seeds, 1 sprig Curry leaves, A bunch Pandan leaves, 2 tsp Coconut, 3-4 pcs Dry red chilies
Next, add the onions and ginger-garlic paste. Saute.
1 cup Onions, 1 tsp Ginger garlic paste
Add the chicken next and mix well.
200 gms Chicken
Add the Sri Lankan Curry Powder, turmeric powder, and salt. Mix well.
4 tsp Sri Lankan Curry Powder, ½ tsp Turmeric powder, As per taste Salt
Add water and cook the chicken for 8-10 minutes or until the chicken is completely cooked.
1 cup Water
Add the coconut milk. Let the curry simmer for 2 minutes.
½ cup Coconut milk
Serve hot with rice or roti of your choice.

Notes

This dish is on the non-spicy side, So if you are accustomed to having spicy food, then you will need to adjust the spicy level by adding some chopped green chilies.

Although it is recommended to use coconut oil while cooking Sri Lankan recipes, you can use any oil of your choice if coconut oil is not up your forte.

Adjust the consistency of the curry as per your preference.

Nutrition