Sri Lankan Chicken Curry

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Servings: 4 Difficulty: Intermediate
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Aromatic, slow-simmered chicken with warm spices and rich coconut cream.
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This Sri Lankan Chicken Curry is a fragrant, comforting dish that balances earthy spices with creamy richness. Unlike many Indian curries, this version highlights the distinct flavors of cardamom, cloves, and cinnamon, creating a complex aromatic profile. The chicken is gently simmered until fork-tender, absorbing the deep flavors of turmeric and curry powder. A splash of vinegar brightens the sauce, while optional coconut milk adds a luxurious velvety texture. It&# 226;€™s an excellent weeknight dinner that feels special enough for guests. Serve it over steamed rice or with warm roti to soak up every drop of the flavorful gravy. It’s hearty, satisfying, and brings a taste of tropical warmth to your table.

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Sri Lankan Chicken Curry

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 890.6

Description

This Sri Lankan Chicken Curry is a fragrant, comforting dish that balances earthy spices with creamy richness. Unlike many Indian curries, this version highlights the distinct flavors of cardamom, cloves, and cinnamon, creating a complex aromatic profile. The chicken is gently simmered until fork-tender, absorbing the deep flavors of turmeric and curry powder. A splash of vinegar brightens the sauce, while optional coconut milk adds a luxurious velvety texture. It&# 226;€™s an excellent weeknight dinner that feels special enough for guests. Serve it over steamed rice or with warm roti to soak up every drop of the flavorful gravy. It’s hearty, satisfying, and brings a taste of tropical warmth to your table.

Ingredients

Directions

  1. Heat butter in a large casserole or heavy-bottomed pot over medium-low heat.
  2. Add chopped onions and cook until softened and translucent, about 5-7 minutes.
  3. Add chopped garlic and cook for another minute until fragrant.
  4. Add chicken pieces to the pot and brown lightly on all sides, stirring occasionally.
  5. Stir in salt, diced tomatoes (fresh or canned), curry powder, cayenne pepper, turmeric, cardamom pods, whole cloves, cinnamon stick, distilled white vinegar, and chicken stock.
  6. Bring the mixture to a boil, stirring occasionally to combine flavors.
  7. Stir in unsweetened coconut milk if using.
  8. Cover the pot and reduce heat to low. Simmer until chicken is tender, about 35 minutes for breast pieces or 50 minutes for leg and thigh pieces.
  9. If a thicker sauce is desired, uncover the pot, remove the chicken pieces, and simmer the sauce for an additional 5-10 minutes until reduced.
  10. Return chicken pieces to the pot and gently stir to coat in the sauce.
  11. Taste the sauce and adjust seasoning with salt and pepper as needed.
  12. Serve hot with steamed rice or roti.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 890.6kcal
% Daily Value *
Total Fat 43.6g68%
Saturated Fat 15.2g76%
Cholesterol 276.7mg93%
Sodium 319.8mg14%
Total Carbohydrate 29.4g10%
Dietary Fiber 2.4g10%
Sugars 2.9g
Protein 82.1g165%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sri lankan, chicken curry, coconut milk, turmeric, cardamom, cloves, cinnamon, curry powder, cayenne, aromatic, spicy, dinner, rice, vegetarian-free, gluten-free
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