Sri Lankan Chicken Curry Recipe

Last updated on: November 4, 2026

Jump to Recipe

This Sri Lankan chicken curry combines chicken breast, coconut milk, fresh ginger, garlic, green chilli and a homemade roasted curry powder. The result is a creamy, aromatic curry with a deeper and more toasted flavour than a standard curry-powder sauce.

The recipe takes around 35 minutes and uses ingredients available from larger UK supermarkets or Asian food shops. You can reduce the chilli for a milder family version without losing the flavour from the roasted spices and curry leaves.

What is Sri Lankan Chicken Curry?

Sri Lankan chicken curry is usually built around onions, garlic, ginger, curry leaves and a roasted spice blend. Coconut milk is common in many versions, although recipes vary between regions and households.

This is a simplified, high-protein version made with chicken breast and light coconut milk. The homemade curry powder provides the characteristic toasted flavour, while lime and coriander freshen the finished sauce.

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

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)

A roasted curry powder gives this dish its distinctive depth. Toasting the whole spices before grinding them releases their oils and produces a warmer, nuttier flavour than adding raw ground spices straight to the sauce.

Place the coriander seeds, cumin seeds, black peppercorns, fennel seeds and curry leaves in a dry frying pan over medium-low heat. Toast for 4 to 5 minutes, stirring regularly, until fragrant. Do not let the spices burn.

Leave the spices to cool completely, then grind them to a fine powder in a spice grinder or with a pestle and mortar. Store the mixture in an airtight jar away from heat and direct light.

How to Make Sri Lankan Chicken Curry

Heat the coconut oil in a large frying pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft and lightly golden.

Stir in the garlic, ginger and green chillies. Cook for 1 minute, stirring regularly, until fragrant.

Add the Sri Lankan curry powder, turmeric, cumin, paprika, chilli powder and cinnamon. Stir for about 30 seconds so the spices coat the onion without catching on the pan.

Add the chicken and stir well to coat it in the spice mixture. Cook for 3 to 4 minutes until the outside is lightly coloured.

Stir in the tomato puree, coconut milk and salt. Bring the sauce to a gentle simmer, then cook uncovered for about 10 minutes until the chicken is cooked through and the sauce has thickened.

Finish with lime juice and fresh coriander. Taste and adjust the salt or chilli before serving with rice or roti.

Sri Lankan Chicken Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

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

Cook Mode Prevent your screen from going dark

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.

Sri Lankan Chicken Curry FAQs

Can I use chicken thighs instead of chicken breast?

Yes. Boneless chicken thighs stay particularly juicy in curry. Cut them into even pieces and cook until the chicken is piping hot and cooked through.

Is Sri Lankan chicken curry very spicy?

This version has a noticeable kick. For a milder curry, use one green chilli and leave out the extra chilli powder. The roasted spice blend will still provide plenty of flavour.

Can I use shop-bought Sri Lankan curry powder?

Yes. A roasted Sri Lankan curry powder is the best substitute. Start with the quantity in the recipe, then adjust to taste because blends vary in strength and heat.

What can I serve with Sri Lankan chicken curry?

Serve it with basmati rice, roti or flatbreads. Cucumber salad, steamed greens or a simple lentil dhal also work well alongside it.

Can I freeze Sri Lankan chicken curry?

Yes. Cool it completely, divide it into freezer-safe containers and freeze for up to three months. Defrost in the fridge and reheat until steaming hot throughout.

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.