Sri Lankan chicken curry is a revelation: deeply dark and complex from roasted spices, enriched with coconut milk, tangy with tomato, and fragrant with pandan and curry leaves. Unlike any other chicken curry in the world, the dark-roasted curry powder gives it a smoky, almost coffee-like depth.
Ingredients
1kg chicken pieces (on the bone)
3 tablespoons dark roasted Sri Lankan curry powder
400ml coconut milk (200ml thick, 200ml thin)
2 large onions, finely chopped
4 cloves garlic, minced
1 inch ginger, minced
2 tomatoes, chopped
1 sprig curry leaves
2 pieces pandan leaf
1 stalk lemongrass, bruised
1 cinnamon stick
3 cardamom pods
1 teaspoon fenugreek seeds
2 tablespoons coconut oil
1 teaspoon turmeric
Salt and black pepper
Instructions
1Marinate the chicken pieces with half the curry powder, turmeric, salt, and pepper. Let sit for at least 20 minutes to absorb the spices.
2Heat coconut oil in a clay pot or heavy saucepan. Add fenugreek seeds, cinnamon, cardamom, curry leaves, pandan leaf, and lemongrass. Fry for 1 minute until incredibly fragrant.
3Add chopped onions and cook for 8-10 minutes until softened and golden. Add garlic and ginger, cooking for another minute.
4Add the remaining curry powder with a splash of water and cook for 2 minutes until the raw spice smell transforms into a deep, roasted aroma. Add chopped tomatoes and cook until they break down.
5Add the marinated chicken pieces, turning to coat in the spice mixture. Pour in the thin coconut milk, bring to a simmer, cover, and cook for 25-30 minutes until the chicken is nearly cooked through.
6Pour in the thick coconut milk, stir gently, and simmer uncovered for another 10-15 minutes until the sauce thickens to a rich, creamy consistency and the chicken is falling-off-the-bone tender.
7Adjust salt and seasoning. The curry should be dark in color from the roasted spices, creamy from the coconut, and complex in flavor. Serve with steamed rice, hoppers, or roti and a selection of sambols.
Did You Know?
The secret to Sri Lankan curry powder is the dark roasting technique: whole spices are dry-roasted until nearly black, giving Sri Lankan curries their characteristic dark color and smoky depth that distinguishes them from lighter Indian curry powders.