Sri Lankan Chicken Curry

This is the Curry that Hector was taught by the Chef at the Lighthouse Hotel, Galle

 Marinade Ingredients

2 Chicken Fillets (chopped into bight size pieces) Halal is best.

4tsp Roasted Curry Powder

2 tsp Chilli Powder

2 tsp Turmeric

2 tsp Salt

2 tsp Black Pepper

The Rest Part 1

2 tsp Mustard seeds

2 tsp Curry Leaves

1 piece of Cinnamon Bark

1 Garlic

½ Onion

Vegetable Oil – enough for Stir Fry

 Ingredients  Part 2

2 Green Chillies

2 tsp Roasted Curry Powder

2 tsp Chilli Powder

2 tsp Turmeric

1 tin Tomatoes pulped/blended

Ingredients Part 3

1 tin Coconut Milk

Water to moisten

Fresh Vegetables (any of Okra, Karela, Peas)


1)       Mix the Chicken and the marinade and leave aside for one hour.

2)      Finely chop the Onion and Garlic.

3)      Add Onion and Garlic to heated Oil and stir in the  Mustard Seeds, Curry leaves and Cinnamon Bark (Ingredients Part 2)

4)      Finely chop the Green Chillies and add to the above along with the rest of Ingredients Part 3.

5)      Cook until dry.

6)      Add the Chicken, after half an hour add the thick part of the Coconut Milk 50ml at a time and Water to moisten.

7)      After 10 minutes add the thin part of the Coconut Milk.

8)      Cook until thickens then serve.

2 Responses to Sri Lankan Chicken Curry

  1. Sally says:

    Made this tonight. So tender and delicious. My kids loved it too. Great recipe, thanks!

    Hector replies:

    The recipes work!

    try the Fish…

  2. Jean Miller says:

    Wow thanks for these. We have tried – sometimes successfully- to make our own curries and I really appreciate you sharing them with everyone. We do have a variety of spices built up over time and stored in airtight jars. Where can I buy though locally the round airtight tin which holds about 5-6 different spices and has a double metal lid to keep them really dry? Where also do I get roasted curry powder and which make do you recommend? We shall be eating with you tomorrow night with my Mum to celebrate her birthday. Told my husband to book it for 6pm!

    Hector replies:

    Welcome to Curry-Heute. To roast the Curry Powder one simply puts say three teaspoons in a dry frying pan and heat over a hot flame.
    Be careful, it turns to soot very quickly. Open a window just in case.

Leave a Reply

Your email address will not be published. Required fields are marked *