Sri Lankan Spicy Chicken Curry

Sri Lankan Spicy Chicken Curry is a bold, aromatic, and deeply flavorful dish that reflects the fiery soul of Sri Lankan cuisine. Known for its intense spice blends, roasted curry powders, coconut milk, and fragrant curry leaves, this curry is not for the faint of heart—it’s for those who truly love heat, depth, and complexity in their food.

Unlike regular Indian chicken curries, Sri Lankan versions are darker, spicier, and richer due to the use of roasted spices and strong aromatics like pandan leaf and cinnamon.

This curry is a staple in Sri Lankan homes, often served with steamed rice, string hoppers, or coconut roti. Every spoonful delivers heat, warmth, and comfort, making it a powerful, unforgettable dish that showcases the best of island cooking traditions.

Why I Love This Recipe

I absolutely love this recipe because it is unapologetically bold and fiery. The roasted spices, thick gravy, and intense chili heat create layers of flavor that keep building with every bite. It’s not just spicy—it’s complex, smoky, and deeply satisfying. This curry makes any meal feel special and adventurous.

Why It’s a Must-Try Dish

• True representation of Sri Lankan spice culture
• Deep, bold, fiery flavor unlike any other curry
• Uses roasted spices for smoky richness
• Perfect balance of heat, coconut, and aromatics
• A unique alternative to Indian chicken curries
• Ideal for spice lovers and food explorers

Recipe Overview

Category	Details
Course	Main Course
Cuisine	Sri Lankan
Preparation Time	25 minutes
Cooking Time	45 minutes
Total Time	1 hour 10 minutes
Servings	4
Calories per Serving	~480–520 kcal

Ingredients

For Marinating Chicken

• 750 g chicken (bone-in preferred)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• 1 tsp vinegar or lime juice
• Salt to taste

For Curry Base

• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 1 small pandan leaf (optional but traditional)
• 2 medium onions, finely sliced
• 2 tbsp ginger-garlic paste
• 2 green chilies, slit
• 2 medium tomatoes, chopped

Sri Lankan Spice Mix

• 1½ tbsp roasted curry powder
• 1 tsp red chili powder (adjust to heat)
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp fennel powder
• 1 small stick cinnamon
• 3 cloves
• 2 cardamom pods

For Curry Liquid

• 1 cup thick coconut milk
• ½ cup water

For Garnish

• Fresh curry leaves

Cooking Directions (Quick Summary)

1. Marinate chicken
2. Temper whole spices in coconut oil
3. Sauté onions and aromatics
4. Add roasted spices and tomatoes
5. Cook chicken until tender
6. Finish with coconut milk

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. Mix chicken with turmeric, chili powder, pepper, vinegar, and salt.
2. Rest for 20–30 minutes.

Step 2: Temper the Spices

3. Heat coconut oil in a deep pan.
4. Add mustard seeds and allow them to crackle.
5. Add curry leaves, pandan leaf, cinnamon, cloves, and cardamom.

Step 3: Build the Flavor Base

6. Add sliced onions and sauté until dark golden.
7. Add ginger-garlic paste and green chilies.
8. Fry until raw aroma disappears.

Step 4: Spice & Tomato Layer

9. Add roasted curry powder, chili powder, coriander, cumin, and fennel powder.
10. Add tomatoes and cook until oil separates.

Step 5: Cook the Chicken

11. Add marinated chicken and coat well in masala.
12. Cook on medium heat for 10 minutes until chicken releases juices.

Step 6: Simmer the Curry

13. Add water, cover, and simmer for 25 minutes until chicken is tender.

Step 7: Coconut Milk Finish

14. Add thick coconut milk and gently simmer for 5 minutes.
15. Adjust salt and spice.
16. Garnish with fresh curry leaves.

How to Serve

Serve Sri Lankan Spicy Chicken Curry hot with:

• Steamed rice
• String hoppers
• Coconut roti
• Pol sambol (coconut sambol)
• Papadam

Recipe Tips

✔ Always use roasted curry powder for authentic taste
✔ Coconut oil is essential for traditional flavor
✔ Don’t rush onion browning—it adds deep color
✔ Use bone-in chicken for richer curry
✔ Adjust chili level carefully—it’s meant to be spicy

Variations (Detailed)

1. Extra Fiery Devil-Style Curry

Double the chili powder and add crushed dried red chilies.

2. Sri Lankan Black Pepper Chicken Curry

Increase black pepper and reduce red chili.

3. Coconut-Free Dry Curry

Skip coconut milk and reduce liquid for a thick, dry texture.

4. Lanka-Style Chicken Potato Curry

Add cubed potatoes during simmering.

5. Tamarind Tang Version

Add 1 tsp tamarind paste for sour-spicy flavor.

Freezing & Storage

• Refrigerator: 3–4 days airtight
• Freezer: Up to 2 months
• Reheating: Low heat; add splash of coconut milk or water

Special Equipment Needed

• Deep heavy-bottom pan or kadai
• Mixer grinder (for homemade curry powder, optional)
• Wooden spatula
• Sharp knife & cutting board

FAQ

Q: Is Sri Lankan chicken curry very spicy?
Yes, it is traditionally hot and bold, but you can adjust chili levels.

Q: What is roasted curry powder?
It’s a darker, smokier spice blend unique to Sri Lanka.

Q: Can I use canned coconut milk?
Yes, thick canned coconut milk works perfectly.

Q: Can I make this dry instead of gravy?
Absolutely—just reduce liquids and cook longer.

Q: What’s the difference between Indian and Sri Lankan chicken curry?
Sri Lankan curry is darker, spicier, and heavily roasted-spice based.

Conclusion

Sri Lankan Spicy Chicken Curry is a fearless, flavor-packed masterpiece that celebrates heat, depth, and aromatic intensity. With roasted spice blends, coconut richness, and fiery chilies, this curry delivers a dining experience that is bold, exotic, and unforgettable. Whether served with rice, hoppers, or roti, this dish is perfect for spice enthusiasts and adventurous food lovers alike.