Sri Lankan Chicken Curry recipes

**Ingredients**

**For the Chicken & Marinade:**

* **2 lbs** chicken (preferably bone-in thighs or drumsticks), cut into pieces

* **1 tbsp** ginger-garlic paste

* **1 tbsp** Sri Lankan roasted curry powder

* **1 tsp** chili powder (adjust to heat preference)

* **½ tsp** turmeric powder

* **1 tsp** salt

**For the Curry Base:**

* **2 tbsp** coconut oil or vegetable oil

* **1** large onion, finely chopped

* **2** green chilies, slit lengthwise

* **1 sprig** curry leaves (essential for authentic flavor)

* **2-inch piece** cinnamon stick

* **3-4** cardamom pods, bruised

* **2-3** cloves

* **1 tbsp** roasted curry powder (extra for sauce)

* **1 cup** thin coconut milk

* **½ cup** thick coconut milk or coconut cream

* **1 tsp** tamarind paste (optional, for tang)

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**Directions**

**1. Marinate the Chicken**

In a large bowl, mix the chicken pieces with the ginger-garlic paste, curry powder, chili powder, turmeric, and salt. Let it marinate for at least **30 minutes** (or overnight in the fridge).

**2. Sauté Aromatics**

Heat the oil in a large pot over medium heat. Add the cinnamon, cardamom, cloves, curry leaves, and green chilies. Sauté for **1 minute** until fragrant. Add the chopped onions and cook until soft and golden brown.

**3. Cook the Chicken**

Add the marinated chicken to the pot. Stir-fry for **5–7 minutes** until the chicken is lightly browned on all sides and the spices are aromatic.

**4. Simmer**

1. Add the **thin coconut milk** (and tamarind paste, if using). Bring to a boil, then reduce heat to low, cover, and simmer for **20–25 minutes** until the chicken is tender and cooked through.

2. Uncover and add the **thick coconut milk**. Simmer uncovered for another **5 minutes** to let the sauce thicken slightly.

3. Adjust salt to taste.

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Tips for Success

* **Roasted Curry Powder:** If you cannot find Sri Lankan roasted curry powder, you can make your own by dry-roasting standard curry powder in a pan until it turns dark brown and aromatic.

* **Curry Leaves:** Do not skip these! They provide the signature flavor profile of South Indian and Sri Lankan cooking.