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Sri Lankan · Dinner

Sri Lankan Chicken Curry

Non-vegEasy

Diet: Non-veg · High-protein

Sri Lankan Chicken Curry is a Sri Lankan dish. Roasted curry powder gives a deeper flavour than an unroasted blend.

Prep
25 min
Cook
50 min
Rest, soak, marinate or chill
30 min
Total
105 min
Servings
4
Difficulty
Easy
Cuisine
Sri Lankan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Sri Lankan Chicken Curry.
Representative photograph of Sri Lankan Chicken Curry. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Base

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 30 min

  1. Mix 900 g chicken thighs, 25 g roasted Sri Lankan curry powder, 1 tsp turmeric, 1 tsp chili powder, 1 tsp salt, 30 ml lime juice; refrigerate 30 minutes.

Base · About 8 min

  1. Cook 30 ml coconut oil, 200 g onion, chopped, 20 g garlic, 20 g ginger, 10 curry leaves, 1 cinnamon stick in its oil 8 minutes. Add chicken and stir 5 minutes.

Simmer · About 25 min

  1. Add tomatoes and water from 300 g tomatoes, chopped, 300 ml water, 250 ml coconut milk; simmer covered 25 minutes. Add coconut milk and simmer 10 minutes until chicken reaches 74°C / 165°F. Remove cinnamon.

    Check: Look for this result: chicken reaches 74°C / 165°F.

Tips

  • Roasted curry powder gives a deeper flavour than an unroasted blend.
  • Judge Sri Lankan Chicken Curry by the texture and doneness signs in its steps. Your pan and heat affect how long Sri Lankan Chicken Curry takes to cook.

Substitutions

  • Use chicken drumsticks with a slightly longer simmer.

Storage

  • Get perishable Sri Lankan Chicken Curry into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Sri Lankan Chicken Curry within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Sri Lankan Chicken Curry to 74°C / 165°F, stirring or turning it for even heating. When Sri Lankan Chicken Curry is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Sri Lankan Chicken Curry includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Sri Lankan Chicken Curry becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Sri Lankan Chicken Curry one day ahead. For Sri Lankan Chicken Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sri Lankan Chicken Curry on the day of serving.

FAQ

What matters most when making Sri Lankan Chicken Curry?

Roasted curry powder gives a deeper flavour than an unroasted blend.

What can I substitute in Sri Lankan Chicken Curry?

Use chicken drumsticks with a slightly longer simmer.

Can I prepare Sri Lankan Chicken Curry ahead?

Prepare the measured ingredients for Sri Lankan Chicken Curry one day ahead. For Sri Lankan Chicken Curry, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Sri Lankan Chicken Curry on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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