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Sri Lankan chicken curry

This is a mates mums recipe - it used to blow the roof of my mouth away but I just couldnt stop eating it.....


  • 1 stick cinnamon

  • 1tsp tumeric

  • 1 tablespoon garam masala

  • 6 tablespoons coriander seeds

  • 2 tablespoons cumin seeds

  • 1 teaspoon fennel seeds

  • 4 cloves

  • 4 cardamom pods

  • 5 dried curry leaves (leave out if you cant find them - dont use curry powder)

  • 2 dried red chillies

  • 1kg chicken thighs

  • 2 tablespoons freshly squeezed lemon juice

  • 4 cloves minced garlic

  • 2 teaspoons minced ginger

  • salt & pepper

  • 1 teaspoon chilli powder

  • 3 tablespoons vegetable oil

  • 2 onions (sliced)

  • 2 tbsp tomato paste

  • 1 medium tomato (chopped)

  • 240ml coconut milk

  • 1 teaspoon brown sugar


  • 1.

    This is alot of ingredients BUT quite easy to make.

  • 2.

    Heat all the spices in a dry pan for 1-2 minutes until aromatic. Place in a grinder and grind to a fine powder

  • 3.

    Fry the oil in a large saucepan add the fresh curry leaves and fry for 1 minute. Then add the onions and cook for 4-5 minutes until lightly browned and soft.

  • 4.

    Add the chicken pieces and cook for 5 minutes, stirring in the powder you have made eallier. Add cinnamon, cardamom, cloves, tomato paste and 250ml warm water, mix very well, then cover and cook on a low heat for 45 minutes, stirring occasionally.

  • 5.

    Stir in the coconut milk, bring to the boil then reduce the heat and cook for a further 15 minutes stirring occasionally, add the sugar and taste for salt.

  • 6.

    Serve with some steamed rice (add cardomon seeds to your rice while steaming)

  • 7.

    Serves about 4 people. Add as much or as little chilli as you can stand. I like it hotter - but if you have guests that dont - use less.

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Posted by Nicki89Report
This recipe sounds great but the method leaves half the ingredients out
Posted by WITCHYPOOReport
Really yum everyone loved it