Sri Lankan Chicken Curry

Sri Lankan Chicken Curry recipe collection

Sri Lanka has most attractive cuisine. Here is some curry recipe of Sri Lankan cuisine.

1. Chicken Curry


Ghee      3 tbspoon

4-5 Cardamom

Fenugreek Seeds       1 teaspoon

1-2  Cinnamon Stick

Curry leaves     1 teaspoon

5 Onion ( medium sized) finely chopped

Ginger  paste   2 tbspoon

Garlic  paste    2 tbspoon

Salt to taste

Chilli Powder      2 teaspoon

Coriander powder     1 tbspoon

Turmeric powder   1 teaspoon

Spicy  Masala Powder        2 teaspoon

Cumin Powder     1 teaspoon

Fennel Powder     1 teaspoon

4  Tomato (medium size)  finely chopped

Chicken       1 kg

1 Bay  leaf

Vinegar    2 tabspoon

 Coconut Milk    1 cup (thick)


Heat ghee in a pan. Add in cardamom, cinnamon, fenugreek and fry for a min.
Now add in curry leaves and let them splutter.
Then add in onions and fry it  for few minutes until it translucent.
Add in ginger, garlic, salt and fry for good stir.

Now add all the spice powders and  mix well.
Add tomatoes and cook for 5 mins till oil separates from it.
Now add  chicken and add all the masala ingredients.

Add bay leaf, vinegar and mix well.

Cover with a lid and simmer the flame. Now cook for 40 to 45 mins until cooked completely.

Add  coconut milk and mix well. Cook  for few minutes.

Serve with rice .

Reference: Sri Lankan cuisine

2. Special Chicken Curry


1  chicken, cut into parts
3 tabspoons of roasted Curry Powder
1 – 2 teaspoon cayenne pepper powder
1 teaspoon apple cider vinegar
2 tabspoons of oil
1 large onion (chopped)
4 cloves garlic (sliced)
2-inch ginger (chopped)
1 sprig curry leaves
2-inch stalk lemongrass
3 cardamom
3 cloves

1  cinnamon stick
1 cup of coconut milk
Salt to taste
1 tablespoon of tomato paste


Wash and clean the chicken , cut into pieces. Remove the thighs, breasts and legs.
Mix chicken in bowl with curry powder, cayenne powder, and vinegar.

Now mix well with hands and set aside for at least 30 minutes.

Heat oil in a pan and add onion chopped, fry it until brown. Then add  ingredients step by step.

Then add marinated chicken. Cook until boiled.

Add coconut milk and cook on medium flame. When it will be thick then remove from heat.

Reference: Sri Lankan cuisine

3. Chicken curry ( Kukul Mas Curry)

Ingredients :

3 lb Chicken or Chicken pieces
3-4 tbspoon of  lemon juice
6 cloves Garlic & 1 inch Ginger (crushed)
2 teaspoon Salt
1 tabspoon black pepper powder
1 tabspoon roasted Curry powder
1/2 tbs. dry red chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch  Cinnamon stick
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup Coconut milk or fresh milk ( thick)


Wash chicken pieces and let it the water fall.
Add lemon juice, crushed garlic, ginger, salt, black pepper, curry powder and red chili with chicken and set aside for about 1/2 hour.

Heat the oil in a pan. Add fry curry leaves and roasted.
Add onions and fry until soft. After that add the chicken and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Then add tomato paste (or sauce) and stir until all pieces are well cooked (If needed then add little water).
Cover it and allow the chicken to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Serve hot.

Recipe Courtesy: facebook

Reference: Sri Lankan cuisine


4. Butter Chicken


Chicken breast    500 gm
Ginger chopped ( finely) 1 tabspoon
Ground coriander  2 teaspoon
Ground cumin 2 teaspoon
Chilli powder  1/4 teaspoon
Spicy masala 1 teaspoon
Butter 2 tabspoon

Salt to taste
Lemon juice 1 teaspoon
Soya sauce 1 tabspoon
Cream 150 ml
Water as needed
1 Onion chopped ( finely)
1 Tomato chopped ( finely)


Heat the butter in pan on high heat and  addd onion and fry until golden brown.

Add ginger, coriander, cumin, masala, chilli powder, salt and tomato and cooked for 1 to 2 minutes mixing ingredients together.

Now add Chicken and water and cooked till  about 5 minutes. Now cook on medium flame. Add soya sauce,  cream and lemon juice and cook for another 10 to 15 minutes.

Serve hot.

Reference: Sri Lankan cuisine


5. Chicken Curry with Coconut Delight Curry Powder


1.5 kg chicken thighs on the bone

2 tbsp of  butter or ghee
Fenugreek seeds  1/4 teaspoon
10 curry leaves
2 large onions chopped( finely)
4–5 garlic cloves chopped ( finely)
2 teaspoon grated ginger

Coconut delight curry powder 1 and 1/2 teaspoon
Sweet Paprika  2 teaspoon

Salt to taste

Vinegar 2 tabspoon

2 Tomatoes (chopped)

6 Cardamom (cracked)

1 cinnamon

1 Lemongrass stalk

Coconut milk  250 ml (thick)

Lemon juice (optional)

Bay leaf


Heat the ghee or oil in a pan and fry the fenugreek seeds and curry leaves until the leaves start to brown.

Add the onion, garlic and ginger and fry  until  it soft.

Then add the Coconut Delight curry powder, salt and vinegar and stir well.

Add the tomato, whole spices, lemongrass and bay leaf and fry . Then add the chicken and stir it. Then cover it  and cook over low heat for 40–50 minutes. The curry will look dry at first but liquid will be released from the chicken.

Stir in the coconut milk and taste for salt. Add a squeeze of lemon juice.

Recipe collect from Facebook

Reference: Sri Lankan cuisine & Wikipedia

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