Source: Sri Lanka: The Cookbook

Spicy Chicken Curry

Course Main Dish
Cuisine Sri Lankan
Keyword Chicken, Curry


Sinhalese Curry Powder

  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground cinnamon
  • 1 tbsp chilli powder
  • 1 tsp ground tumeric
  • 1 tsp salt
  • 0.5 lime juiced


  • 1 kg chicken thighs roughly chopped into 2cm cubed pieces
  • 3 tbsp vegetable oil
  • 2.5 cm cinnamon stick
  • 1 tsp cumin seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp fenugreek seeds
  • 10 curry leaves
  • 3 cloves garlic
  • 4 pods cardamon crushed
  • 1 onion large, finely chopped
  • 5 cm ginger peeled, finely chopped
  • 1 tomato finely chopped
  • 400 ml coconut milk
  • 0.5 lime juiced


  • Mix the curry powder spices together and then add to a bowl with the chicken pieces. Mix well until the chicken is fully coated and then cover and leave for at least an hour.
  • Once the chicken has absorbed the spice flavour heat the oil in a pan over a low heat and add the cinnamon, cumin seeds, mustard seeds, fenugreek seeds, curry leaves, cloves and cardamon and cook for a minute.
  • Add the onion and saute until soft and turning golden brown.
  • Add the ginger and chopped tomato and saute until soft.
  • Add the chicken pieces and mix well with the other ingredients already in the pan. Cover with a lid and cook for 15 minutes, stiring occasionally.
  • Add the coconut milk and cook for a further 20 minutes uncovered until the curry thickens.
  • Remove from the heat and add the lime juice.

Categories: Dinner


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