Sri Lankan Chicken Curry: A Flavorful Delight.

A chicken curry recipe is always a great curry to cook and serve. there are so many meal ideas you can plan around this main dish. The chicken curry is spicy and aromatic from the Sri Lankan curry powders used here but it’s also thick and creamy from the coconut gravy.

Make this Sri Lankan chicken recipe once and it’s going to be your all-time favorite red chicken curry dish, which you will make all the time. If you make the chicken curry with bone-in parts, a mix of Sri Lankan curry powders, spices, and coconut milk then you’ll cook the best and the tastiest chicken curry.

Ingredients

Chicken: Bone-in pieces are preferred for maximum flavor.
Onion, Garlic, and Ginger
Curry Leaves: Fresh or dried, or substitute with bay leaves.
Cinnamon: Ceylon cinnamon is a little sweeter and preferred. But you can use regular cinnamon too.
Curry Powder: specifically a Sri Lankan curry powder. But you can also use a madras curry powder.
Chili Powder
Green Chili: Adjust quantity to your spice preference.
Tomatoes: Optional, but they add great flavor.
Coconut Milk: Use pure coconut milk for best taste. Substitute with water for a spicier curry.
Salt and Vinegar: To enhance the flavors.

You can make this chicken curry with bone-in pieces from a whole chicken, or just use chicken legs or thighs. If I’m using chicken thighs, I cut them in half to make smaller pieces. Cutting the bone-in chicken into smaller pieces helps the flavor absorb into the meat faster during cooking. For convenience, you can also use boneless chicken, which cooks faster and is my go-to when I need a quick curry ready in under 30 minutes.

However, the best chicken curry is made with bone-in chicken pieces. Because the bones add extra flavor to the curry sauce (or gravy).

If you’re using boneless chicken, I recommend red meat, like thighs, over white meat. Chicken thighs have more flavor, don’t overcook easily, and can handle longer cooking times.

For a healthier option, you can use sliced boneless chicken breasts. Just cook them for a shorter time or braise them longer to keep them tender. Overcooking will make them dry.

To make a quick curry with chicken breasts, prepare the curry sauce first, then add the chicken at the end and cook only until it’s done.

Some people remove the chicken skin to reduce fat in the curry. Personally, I like to compromise by using half with skin and half without. It’s up to you!

Step by step instructions

Step 1 – Prep all the ingredients. Make sure the chicken is prepped by cutting it into the size you want. If you use a whole chicken, you will need to break it down first and set aside. I usually have the chicken broken down ahead of time, so that I don’t have to do this at same time as I’m making the curry.

Step 2 – Heat oil in a large pot. Add onion to the hot oil. Sauté until the onions soften and just start to caramelize.

Step 3 – Add the garlic and ginger, and sauté until the garlic softens. Make sure the garlic or ginger doesn’t burn.

Step 4 – Add the spices, chili, and curry powder. Remember to adjust the chili to your taste, or add paprika instead, for color.

Step 5 – Sauté the spices until you start to smell the curry powder.

Step 6 – Add the chicken and tomatoes, along with the salt and chili. I also add a little sugar, but this can be added at the end as well.

Step 7 – Mix everything together so that the chicken is coated with the spices well.

Step 8 – Let the curry simmer for about 10 – 15 minutes while stirring every few minutes to prevent it from burning. The chicken should be mostly cooked after simmering. The mixture should look dry like this, but it’s OK if there is some liquid too.

Step 9 – Add water and coconut milk. You can add less water if there is already some liquid in the curry after simmering. Adjust the level of water to your liking. Mix in well and simmer until cooked through.

Step 10 – Once the chicken is cooked through and the curry is done, taste it. Adjust the seasoning and a add little coconut vinegar or lime juice to your taste. Add more water if needed.

For a creamier chicken curry – add the coconut milk at the end! Then bring the curry to a simmer, and then you’re done! The longer the curry simmers after adding coconut milk, the more likely it will split