This chicken curry recipe is a popular traditional Sri Lankan dish.


  • 1 Whole Chicken cut into 12 pieces

  • 2 tablespoons Coriander powder

  • 0.5 tablespoon Chilli powder

  • 1 Whole Onion

  • 2 Slices Ginger

  • 3 Whole Cardamom crushed

  • 2 teaspoons Cumin Powder

  • 2 teaspoons cumin seeds roasted and crushed

  • 0.5 teaspoon fenugreek lightly roasted

  • 2 green chilli's sliced

  • 1 stick Cinnamon

  • 1 piece pandanus leaf

  • 3 tablespoons Ghee

  • 2 ripe Tomatoes

  • 2 tablespoons Tomato puree optional

  • 1 L chicken stock

  • Salt to taste

  • 1 sprig curry leaf


  • 1.

    Cut the chicken into 12 pieces.

  • 2.

    Chop onions and green chillies.

  • 3.

    Mince the garlic with the salt.

  • 4.

    Crush the cardamoms.

  • 5.

    Roast the cumin seeds and crush in a mortar and pestle.

  • 6.

    Add all the dry ingredients to the chicken pieces mix well and set aside for 20 minutes.

  • 7.

    Heat the ghee till it is melted but not too hot add the pandanus, onions ,garlic,green chilli and curry leaves till light golden brown.

  • 8.

    Add the chicken and turn up the heat and dry roast the chicken for 5 minutes.

  • 9.

    Add the chicken stock and tomato paste (if using) bring to the boil turn down and simmer till the chicken is tender, about 30 minutes.

  • 10.

    The sauce should be thick and rich.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 365kj
  • Fat Total 24g
  • Saturated Fat 8g
  • Protein 25g
  • Carbohydrate 10g
  • Sugar 4g
  • Sodium 724mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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