Sri Lankan Chicken Curry
Sri Lanka's coconut-rich curry: chicken simmered in coconut milk with toasted whole-spice curry powder, curry leaves, pandan and lemongrass.
Overview
Whole spices dry-toast until smoky, then grind to a Sri Lankan curry powder (coriander, cumin, fennel, cardamom, cinnamon, cloves, fenugreek). Onion melts in coconut oil with curry leaves, pandan and lemongrass. Chicken pieces sear briefly; the spice mix blooms; thin coconut milk simmers everything until tender; thick coconut milk finishes the sauce. Lime at the table.
Ingredients
Sri Lankan curry powder (or use 3 tablespoons store-bought "Sri Lankan roasted curry powder")
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 4 cardamom pods
- 1 cinnamon stick (small, or 1 teaspoon ground)
- 4 cloves
- ½ teaspoon fenugreek seeds
- 4 dried red chillies
Curry
- 1 kg chicken thighs and drumsticks (bone-in, skin removed)
- 3 tablespoons coconut oil
- 2 onions (large, sliced thin)
- 6 garlic cloves (crushed)
- 3 cm fresh ginger (grated)
- 2 sprigs fresh curry leaves
- 1 pandan leaf (knotted; or 4 kaffir lime leaves)
- 1 stalk lemongrass (bashed)
- 1 cinnamon stick (small)
- 2 teaspoons ground turmeric
- 2 teaspoons sweet paprika
- 1-2 long green chillies (slit lengthwise)
- 1 tablespoon Maldive fish flakes (or fish sauce; optional)
- 400 ml tin coconut milk (separated into thick and thin - see method)
- 200 ml chicken stock (or water)
- 2 teaspoons salt (or to taste)
- ½ lime (juice)
Method
Stage 1 - Curry powder
- Toast the coriander, cumin, fennel, cardamom, cinnamon, cloves, fenugreek and dried chillies in a dry pan over medium heat 4-5 minutes, shaking, until deep mahogany brown and intensely fragrant. The toasted colour is what makes Sri Lankan curry powder distinct.
- Cool; grind to a fine powder.
Stage 2 - Tempering
- Don't shake the coconut milk tin. Open it and spoon the thick cream from the top into a separate small bowl (about 100 ml); leave the thin liquid in the tin.
- Heat the coconut oil in a heavy pan over medium heat.
- Add the onions; cook 8-10 minutes until soft and golden.
- Add the garlic, ginger, curry leaves, pandan, lemongrass and cinnamon stick; cook 1-2 minutes until aromatic.
Stage 3 - Bloom
- Add the toasted curry powder, turmeric and paprika; stir 30 seconds - the oil should turn deep red.
- Add the chicken; toss to coat thoroughly.
Stage 4 - Simmer
- Pour in the thin coconut milk (from the tin, stock and Maldive fish flakes if using.
- Add the slit green chillies and salt.
- Bring to a steady simmer; reduce heat; partly cover and cook 25-30 minutes until the chicken is tender and the sauce has reduced.
Stage 5 - Finish
- Stir in the reserved thick coconut cream; cook 3 minutes more without boiling hard.
- Off the heat, squeeze in the lime juice.
- Discard the pandan, lemongrass and cinnamon if you can find them.
Stage 6 - Serve
- Serve with steamed rice, pol sambol, and a coconut-milk vegetable curry alongside.
Notes
- Toasting matters: Sri Lankan curry powder (kalu pothu) is unusually dark - the curry's mahogany colour and roasted depth come from this. Untoasted, it tastes plain.
- Maldive fish flakes (umbalakada): Sun-dried, smoked tuna; gives the umami kick. Fish sauce is the next-best substitute. Skip for vegetarian / pescatarian reasons.
- Pandan and curry leaves: Both are non-negotiable for the proper aroma. Available frozen at Asian grocers.
Storage
- Keeps 4 days refrigerated; tastes deeper on day 2.
- Freezes 3 months.
Recipes mentioned here
Sri Lankan Curry Powder
Sri Lankan curry powder is created through a completely different technique than Indian blends: each component roasts separately because they turn dark at different stages. The result is more complex and less likely to include burnt spices. Color and presentation are fundamental to Sri Lankan cuisine, red, yellow, and black curries artistically arranged around central bowls of rice. This powder creates the sophisticated dark curry bases that define Sri Lankan food.
Pol Sambol
Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a mortar, or pulsed briefly in a small food processor. Red onion, Maldive fish flakes and curry leaves are folded through. The mixture stays moist; the chillies soak in and turn the sambol deep red.
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