Sri Lankan Chicken Curry Recipe

Name: Sri Lankan Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (6 ounce) boneless skinless chicken breasts; 2 tablespoons white vinegar; 1 teaspoon tamarind juice (optional); 1/4 cup Madras curry powder; 1 tablespoon salt, or to taste; 1 teaspoon ground black pepper; 2 tablespoons coconut oil; 1 red onion, sliced; 4 green chile peppers, halved lengthwise; 8 green cardamom pods; 6 whole cloves; 12 curry leaves; 1 teaspoon fresh ginger root, crushed; 1 (2 inch) cinnamon stick, broken in half; 3 cloves garlic, minced; 1/2 cup water; 1 1/2 tablespoons tomato paste; 3 tablespoons roasted Madras curry powder; 1/2 (14 ounce) can coconut milk

Servings: persons

3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice (optional)
1/4 cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
1/2 cup water
1 1/2 tablespoons tomato paste
3 tablespoons roasted Madras curry powder
1/2 (14 ounce) can coconut milk

1
Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
2
Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
3
Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
4
Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 (6 ounce) boneless skinless chicken breasts, 2 tablespoons white vinegar, 1 teaspoon tamarind juice (optional), 1/4 cup Madras curry powder, and more.

Yes, Sri Lankan Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sri Lankan Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions