Here is a recipe for traditional Sri Lankan style chicken curry that I learnt from Chef Palitha Dewage during my trip to the beautiful nation in 2017. This dish is very robust, spicy and goes very well with hoppers, string hoppers and even rice.
Hello suguna Thank you for wonderful Recipe. I am punjabi Indian and my husband is srilankan. He always ask me to make this recipe for him. He also praise about this recipe i front of his friends and family. Thanks heaps. I love this recipe
This chicken curry might look very similar to a traditional Indian curry, but there are subtle, yet very important differences. One main ingredient in this curry is tamarind, which lends a slightly sweet and tangy flavor to the curry. I can vouch that tamarind does add a certain flair to this curry, something which cannot be replicated if you were to use lime juice or even vinegar as the acidic component.
This dish comes together very easily, especially if you use the shortcut curry powder. Just be patient to cook the chicken in its own juices till tender. The result is a gorgeous, finger-licking delicious curry.
Thanks for the great recipe, have cooked it a couple of times after making a ceylon curry powder. I wondered if you were able to clarify how much tomato should be in the recipe, the ingredients list states 1 tomato, but in the method it says add the chopped tomatoes (plural). I have found I need to add at least six to provide enough liquid for the chicken to cook in, would be interested to know what the original recipe states? Thanks
coriander powder and cumin powder-you can make your own coriander powder and cumin powder using my recipes. For some reason, if you are unable to get both these curry powders then substitute with a good curry powder. 3 tablespoons)
Interesting. A bit different from the Sri Lankan chicken curries I'm familiar with which usually use just tamarind (and maybe a dash of coconut vinegar) but no tomatoes. Also lemongrass is a common addition along with the pandan and curry leaves.
Hi Anu,I do use tamarind to marinate the chicken. it is on the recipe ingredient list. lemongrass is an optional ingredient that you can use or not. the difference in this chicken curry is that instead of using a generic all-in-one curry powder, I use coriander and cumin powder separately for a thicker and heavier curry flavor as it is.RegardsJ
Hi Shaya,Thank you. There is no substitute for tamarind and I'm afraid lime juice won't do but what you can do is slit the chicken parts, season them with salt for 5 minutes and proceed with the recipe instruction given.Hope this helps,RegardsJ
Great recipe Jehan! Tried it out at home and substituted soya meat for chicken because we wanted something vegetarian. Without the chickens flavour we needed to put in some yoghurt too but otherwise followed it to a tee and had a very creamy, authentic srilankan flavour. Was a lovely recipe, will definitely use it again!!
Hi Thulasee,Thank you for trying out the recipe and what a wonderful way of adapting the recipe to suit your diet. since you mention using soya meat, you might find my two soya meat curry recipes on the blog useful. just search soya meat to find the recipe.And thank you for letting me know how well the recipe turned out.Regardsjehan
I enjoyed so many amazing meals while in Sri Lanka staying at Cinnamon Hotels. One of my favourite curries was a black pepper chicken curry that I had at The Cinnamon Grand at their restaurant Nuga Gama. What a place!
Marrying into a Sri Lankan family meant I had to learn making their food and curry is a weekly staple. This is a nice change to our curry recipe at home. Made this for the weekend and it came out superb! The Sri Lankans love it too! ?
Curry: Heat the oil in large frying pan and fry the fenugreek seeds and curry leaves until the leaves start to brown. Add the onion, garlic and ginger, and cook over a gentle heat for 10 minutes. Add the turmeric, chilli, cloves and toasted spices and stir to combine. Add the tomatoes, lemongrass and chicken. Stir to coat the chicken in the spices, cover and cook for 10 minutes over a medium heat.
I once came across this recipe through a cooking show, immediately i wanted to try it. Within a couple of days i bought all the stuff and got into action. I should tell you the end result was amazing and it tasted so yummy. We enjoyed this curry with idiappam and it was so good.I was waiting to post this recipe for so long. It was sitting in my drafts for months. Finally the day has arrived.
Kukul mas is a Colombo-style traditional Sri Lankan chicken curry. This creamy and lightly spiced curry is typically made with diced chicken breast, onions, ginger, garlic, turmeric, garam masala, chilli powder, coconut milk, tomatoes, oil, and salt.Chicken curry, also known as curry chicken, is a dish from the Indian subcontinent. It is widespread in the Indian subcontinent, Southeast Asia, the United Kingdom, and the Caribbean.
A typical Indian subcontinent curry consists of chicken stewed in an onion-and- tomato-based sauce flavoured with ginger, garlic, tomato puree, chilli peppers, and a variety of spices, which may include turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is frequently made with curry powder, a pre-made spice mixture.
am a sri lankan myself and love this curry when my mother used to make it for our birthdays- of course then its more richer with yoghurt etc.! wonderful website aarthi!!i have already tried sooo many recipes from your site- was never a flop!!keep up the good work!! (btw when you say 1 cup in recipes how many grams does this amount to?- wld be great if you could help me out here...!! Thank you)
Hi it looks yummy but can u tell me where can i buy this pundan leaf in india?? M in USA now so if u know then let me know if i can buy it here?? If i dont get is there any substitute??I tried ur tandoori chicken recipe with soya sauce and it came out really yummy. I tried chicken first time and i loved it!! Thank you. I will be trying all your recipes now..Mukta Amit
If you are from Sri Lanka, your everyday lunch would include a chicken or fish curry, a curry made of starchy vegetables or pulses with thick coconut gravy, a dry vegetable curry, green salad, and a fried dish.
While many Sri Lankan curries are prepared with coconut milk which makes them fatty, chicken curry is cooked in water-based gravy. Chicken pieces always have bones in them; bone marrow gives an extra kick of flavor to the dish. Besides, back in the day, women would buy a whole chicken and use every part of it: boneless chicken breast was never an option. And so the tradition lives on.
My version of the Ceylon Chicken Curry recipe with simple cooking steps! Tender chicken pieces cooked in a spicy, creamy curry, this chicken curry Sri Lankan style is perfect for a fakeaway dinner! Ready in 30 minutes!
This chicken curry is packed with Authentic flavour but so easy to make at home and takes no time to prepare. You don't need any pre-cooked sauce base or you don't need to use ready-made pastes for this recipe.
I used a few spices, curry powder, coconut milk, and added special ingredients for more fragrance. But this is a versatile curry, you customize the ingredients according to your taste. If you love British Indian Restaurants Style curries, you might also like our Easy Butter Chicken and Homemade Chicken Tikka Masala recipes, which are so creamy and easy to create at home.
Ceylon curry is one of the most popular Srilankan Style chicken curries in Indian restaurants and takeaways in the UK. Originated in Sri Lanka and British Indian restaurants recreate and adapted the curry to their own version. In Sri Lanka, it is called Kukul Mas Curry.
The consistency of British Indian restaurant Ceylon curry sauce is thicker, smoother, creamier, and sweeter because of the curry base. Curry base usually consists of onion, garlic, cabbage, carrot, bell pepper, and aromatic curry spices. Restaurant Ceylon chicken curry is usually made with pre-cooked boneless chicken breast and is also less spicy than Authentic recipes.
Authentic Sri Lankan curry is made with bone-in chicken pieces, with a spicy, creamy, aromatic savoury sauce. I have Sri Lankan friends and they cook chicken curry with onion, garlic, ginger, tomatoes, green chillies, curry powder, chilli flake, and chilli powder. One of the most fragrant secret ingredients they put in their curry is the pandan leaves, and they call it rumpe. Their authentic version was so flavourful and all the sweetness from the chicken bones is in the curry gravy.
You can freeze the extra curry leaves and keep it for future curry recipes. Remove the stalks, if you've washed the leaves, you can place them over the tray and pat dry or air dry them. Place it in freezer safe zip-lock bag. It is usually last in freezer for up to one year.
Hi Joe, Thank you for trying out this curry recipe and sharing your comment. Tomato paste/puree is 2 tsp and edited now at the recipe card. Green chilli is must add at the very first step, sautéing together with onions. Adding at the final step and garnish is optional. Hope this helpful.
I'm thrilled to introduce our Organic Ceylon Roast Blend. The Ceylon Roast Blend is what is traditionally referred to as Ceylon or Sri Lankan Curry Powder. It's a dark roasted blend and certainly one of the most complex spice blends available. This curry powder includes such tropical spices as Coriander, Cumin, Cardamom, Cloves, Ceylon Cinnamon, Curry Leaf, Fennel Seed and Fenugreek. We've omitted Cayenne powder, so the you may add it as the recipe calls for or to your taste. This curry powder is used to prepare a delicious Sri Lankan Chicken Curry and Shepherd's Pie. In preparing these, simply skip the step which requires you to roast and mill your own spice blend and use the Ceylon Roast Blend. It's that easy! Here's the complete video on making a Sri Lankan Chicken Curry. 2b1af7f3a8