How To Make Curry Chicken Sri Lankan Style (Spicy & Thick Gravy)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade spice blends can be healthier and tailored to taste.

Cut the chicken into desired size pieces and rinse well.

Add turmeric powder and salt to the chicken, mix well, and let marinate for 30 minutes.

Heat a pan and dry roast dried red chilies, curry leaves, coriander seeds, fennel seeds, cumin seeds, black pepper, cardamom, and cinnamon over medium flame for 2 to 3 minutes, stirring frequently.

Grind the dry roasted spices into a dusting powder.

Grind garlic and ginger into a smooth paste.

Prepare thin coconut milk.

Chop onion and prepare mustard seeds (optional).

Heat oil in a pan and add mustard seeds, letting them splutter. Then, add the onion and sauté until golden.

Add ginger and garlic paste and stir for 30 seconds.

Add the marinated chicken pieces, mix, and cook covered over high flame for 3 to 5 minutes.

Remove the lid, mix gently, and cook covered over medium flame for another 3 to 5 minutes.

Remove the lid and cook uncovered over high flame until the chicken pieces are lightly browned, stirring occasionally.

Once browned, add the ground spice mix and coconut milk. Cook covered over very low flame for 8 to 10 minutes.

Taste the curry and adjust salt if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary