Sri Lankan Chicken Curry

Last updated on: March 10, 2026

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This Sri Lankan Chicken Curry recipe was born from two things: daytime telly and sheer curry-based nostalgia.

There I was, watching Rick Stein reruns on a rainy Tuesday – you know, the kind of afternoon where you should be doing life admin but instead you’re watching Rick sweat over a clay pot in Sri Lanka, all misty-eyed about spices.

And boom – it hit me. I once made a Sri Lankan beef curry about eight years ago. Proper job, full spice blend, took me the better part of a weekend, but my god – the flavour. It was like fireworks in my mouth. With coriander.

So, I did what any reasonable person would do: I abandoned my to-do list, headed to the spice drawer, and decided to create a chicken version that didn’t involve 46 ingredients and a trip to a specialist market.

And let me tell you – this Sri Lankan Chicken Curry is hands down one of the best things I’ve eaten in ages. Creamy, fiery, earthy, and just the right level of “oof” to make your sinuses sit up and pay attention.

Honestly, I sat in silence while eating it – not for dramatic effect, but because I was too busy sobbing tears of joy and licking the spoon.

What is Sri Lankan Chicken Curry?

Sri Lankan Chicken Curry is a boldly spiced, coconut-based dish traditionally made with a homemade curry powder, fresh aromatics, and – you guessed it – chicken.

It’s known for its deep flavour, rich colour, and unapologetic heat.

Unlike other South Asian curries, the Sri Lankan version often features dry-roasted spices and curry leaves, creating a smoky, earthy profile that’s properly addictive.

You’ll find it served with rice, roti, or scooped up shamelessly with your fingers. No judgement. Just joy

Key Ingredients

Coconut Oil. Adds that smooth, tropical flavour that makes your kitchen smell like a beach holiday. It's the first thing in the pan and sets the tone like a good warm-up act at a spice concert.

Onion. This one’s the foundation. Softened into sweetness and begging for attention under all those bold spices. Your curry’s got layers, and this is where it starts.

Garlic & Ginger. I mean, what curry would dare show up without these two? They bring the heat, the depth, and the aromatic “oomph” that punches you lovingly in the nose.

Green Chillies. A little wild, a little unpredictable, and a lot spicy. Keep the seeds in if you're feeling brave, or de-seed for a milder personality.

Sri Lankan Curry Powder. Homemade with love (and a dry pan), this blend is smoky, complex, and leagues above anything in a jar. It's the backbone of the whole dish. It knows it. You know it.

Chicken Breast. Lean, mean, protein-packed machine. It soaks up all that glorious spice like a sponge at a hot tub party.

Tomato Purée. Thick, rich, and here to bring that tangy undertone. Helps everything cling together and gives the curry its lovely deep colour.

Light Coconut Milk. Softens the spice with creamy sweetness without sending your macros into meltdown. The cool-headed negotiator of the curry crew.

Lime Juice. Freshly squeezed zing that wakes everything up at the end. It’s like pressing “refresh” on your palate.

Fresh Coriander. The final flourish. Green, punchy, and not to be underestimated. Optional if you’re one of those coriander-haters (we can still be friends... probably).

How To Make Sri Lankan Curry Powder

Let’s be honest — Sri Lankan Chicken Curry is only as good as the curry powder behind it. This homemade Sri Lankan curry powder is ridiculously easy, smells like a spice bazaar in full swing, and takes all of 5 minutes. Once you try it, you'll feel personally attacked by every bland shop-bought jar you've ever owned. The dry roasting is the key...

What You’ll Need:

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tsp black peppercorns

• 1 tsp fennel seeds

• 10 fresh or dried curry leaves (or ½ tsp curry leaf powder if your local shop is less than exotic)

The Vibe:

Grab a dry pan and toast everything gently over medium-low heat for about 4–5 minutes. You’re not frying – you’re coaxing out the magic. Stir often and let the spices darken ever so slightly and become fragrant. Think “toasty,” not “burnt regret.”

Let it cool completely. Then grind it all to a fine powder using a spice grinder or a pestle and mortar (if you’re feeling traditional and want a mini workout).

Pop it in an airtight jar and feel smug. It’ll keep for up to 2 months, but I doubt it’ll last that long once you taste how good your curry’s about to be.

Sri Lankan Chicken Curry

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Easy Sri Lankan chicken curry with homemade curry powder – big flavour, simple steps.

• Total Time: 35 mins
• Yield: 3 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp coconut oil
• 1 onion, finely chopped
• 10 g garlic cloves, minced
• 10 g ginger, minced
• 2 green chillies, sliced
• 1 tbsp Sri Lankan curry powder (see above in the blog for the recipe for this)
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chilli powder
• 1 tsp cinnamon
• 600g chicken breast, cut into bite-sized pieces
• 50 ml tomato puree
• 300ml light coconut milk
• 3/4 tsp salt
• Juice of 1/2 lime
• Fresh coriander, chopped

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Instructions

Heat the coconut oil in a large non-stick pan over medium heat. Add the chopped onion and cook for 5–6 minutes until softened.

Add garlic, ginger, and green chillies. Cook for another 2 minutes until aromatic.

Add turmeric, curry powder , cumin, paprika, chilli powder, and cinnamon. Stir constantly for 1 minute to release the aromas.

Add the chicken breast pieces and stir to coat well. Cook for just 3–4 minutes until lightly seared on the outside. Add a splash of water if you need to release any burnt bits from the bottom of the pan.

Add tomato purée, light coconut milk, and salt. Stir thoroughly and bring to a gentle boil. Reduce the heat and simmer uncovered for 10 minutes to thicken and develop the flavours.

Season with a squeeze of lime juice. Garnish with fresh coriander.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Poultry
• Method: Stove
• Cuisine: Sri Lankan

Nutrition

• Serving Size: 1
• Calories: 484
• Fat: 20 g
• Carbohydrates: 12 g
• Protein: 64 g

Recipe Video

Keeping Sri Lankan Chicken Curry Fresh For Later

To Store

Pop any leftover Sri Lankan Chicken Curry into an airtight container and refrigerate for up to 3 days. Honestly, it tastes even better the next day, like it’s had a nap and come back stronger.

To Reheat

Reheat gently on the hob over medium-low heat until piping hot, adding a splash of water or coconut milk if it’s thickened up too much. Microwave? Go on then, 2–3 minutes on high, stirring halfway.

To Freeze

Cool the Sri Lankan Chicken Curry completely, then portion into freezer-safe containers. Freeze for up to 3 months. Defrost overnight in the fridge or use the microwave’s defrost setting if you’re feeling wild.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicier and add extra flavour. Just cook for a few extra minutes to ensure they’re fully done.

Is Sri Lankan Chicken Curry spicy?

It’s got a kick, yes. But you’re in control. Dial down the green chillies or chilli powder if your tongue’s a bit shy.

Can I make Sri Lankan Chicken Curry vegetarian?

You cheeky rebel, yes you can! Swap the chicken for chickpeas or tofu, and boom – plant-based paradise.

What can I serve with Sri Lankan Chicken Curry?

Rice, naan, roti, or just a spoon and no one watching. If carbs are involved, you’re doing it right.

Do I really need to make the curry powder?

Yes. And trust me, it’s worth the four minutes of spice roasting. Store-bought just doesn’t bring the same magic.

If You Liked This Sri Lankan Chicken Curry, Try These

Sri Lankan Lentil & Curried Coconut Soup is a spicy, protein-packed bowl born from brilliance. Created to use up homemade Sri Lankan curry powder, it’s warm, creamy, and ideal for weight loss. High in flavour, low in faff. One spoon = obsession.

Slow Cooker Chicken Korma. Rich, creamy, and unapologetically comforting, this Slow Cooker Chicken Korma is your weeknight hero in disguise. High in protein, full of spice (but not too much), and easy enough to make in your sleep — this is curry heaven with minimal faff and maximum flavour.

Palak Chicken. Looking for a green curry that’s secretly a health food? Palak Chicken is your guy. Packed with spinach, spiced to perfection, and high in protein, it’s basically Popeye’s dream dinner – minus the cartoon violence.

Leave A Comment Below

Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.