An uncomplicated recipe for Sri Lankan easy chicken curry. This recipe is a quiff riff off my longer (cook time) Sri Lankan beef curry. This one is achievable for busy weeknights, and it is delicious.

Sri Lankan Easy chicken curry

Today I’m thrilled to share with you a delightful recipe that will transport you to the vibrant flavours of Sri Lanka. Brace yourself for a delicious bowl of comfort food with our Sri Lankan Easy Chicken Curry. This recipe is not only perfect for quick weeknight dinners but also a stress-free way to entertain your friends on the weekends.

This new Sri Lankan Easy Curry Recipe is based on my much slower (in terms of cooking time) Sri Lankan beef curry from an older class that I used to teach called ‘Curries of the World’. This version is far quicker. It also has a thinner sauce than you might be used to. I cooked it this week for Grace’s welcome home dinner and served it with coconut rice. It was such a lovely midweek treat.  

A Taste of Sri Lanka:

Sri Lankan cuisine is a beautiful blend of spices, aromatics, and exotic ingredients that are so warming. The secret behind this delicious Chicken Curry lies in the unique combination of flavours that come together effortlessly. Cumin, coriander, turmeric, fennel, cardamon and cloves create a fragrant base, while coconut milk adds a creamy richness that balances the spices perfectly.

Weeknight Bliss:

Isn’t it an absolute treat to cook something on busy weeknights that doesn’t take a lot of time and energy but rewards us with beautiful flavours and nourishment? Our Sri Lankan Easy Chicken Curry is just that—a lifesaver for those hectic weeknights. With many pantry ingredients and minimal prep work, you’ll have a mouthwatering curry ready in no time. The best part? You can adjust the spice level to your liking, making it suitable for the whole family.

Weekend Delight:

Now, let’s talk about entertaining friends on the weekend. Hosting a dinner party can be a joyful yet sometimes overwhelming experience, but with this recipe for Sri Lankan Easy Chicken Curry, you’ll breeze through it effortlessly. The rich aroma that fills your kitchen as the curry simmers away will impress your guests and create an inviting atmosphere. Best of all, you can make it up to three days in advance and gently reheat on the night. The flavours will have developed further, and you’ll have nothing to do but reheat and enjoy the precious time with your guests instead.

Lovely additions:

Some lovely accompaniment to this Sri Lankan Easy Chicken Curry, serve the curry alongside steamed basmati rice or coconut rice. Fluffy naan or roti bread is also a beautiful compliment to this curry.

Don’t forget to set the table with some fresh coriander leaves and lime wedges.

Make Ahead and Storing:

You can make this curry up to three days in advance. Store in the fridge and gently reheat to serve. You can reheat on the stovetop on low heat, stirring every now and then. Alternatively, reheat in an oven-proof dish, covered and cook in a preheated oven at 160oC for approximately 20-30 minutes or until warmed through.

I hope this lovely simple recipe for Sri Lankan Easy chicken curry is enjoyed by you and our friends and families soon. I especially hope it feels achievable enough for your midweek meals and gives you lots of comfort at the end of your busy days. It’s not quite the same as something that is cooked for many hours but who has time for that during the week? It is lovely and an absolute treat to prepare and eat. We love it over here.  

Nellie

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Sri Lankan Easy chicken curry

Sri Lankan Easy Chicken Curry

One of the characteristics of Sri Lankan cuisine is the preference for freshly prepared curry powders rather than using pastes. This is a really delicious Sri Lankan Easy Chicken curry that is simple enough to enjoy midweek.

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Course: Main Course, chicken

Cuisine: Sri Lankan

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6

Calories: 529kcal

Author: Nellie Kerrison | Relish Mama

Cost: $30

Equipment

• 1 Mini food processor or similar
• 1 Large pot or pan
• 1 Small pan to toast the spices

Ingredients

Curry powder

• 1 tablespoon coriander seeds
• 1 tablespoon of cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon cloves
• ½ teaspoon black mustard seeds
• ½ teaspoon cardamom seeds from about 10 pods
• ½ teaspoon dried chilli powder adjust to your heating preferences

Onion paste

• 1 large onion roughly chopped
• 4 cm piece ginger roughly chopped
• 4 cloves garlic roughly chopped
• 1 red bird's-eye chilli roughly chopped (optional)

Remaining curry ingredients

• 3 tablespoons of oil or ghee
• 1 teaspoon ground turmeric
• 4 cardamom pods cracked
• 1 cinnamon quill
• 15-20 curry leaves
• 1 tablespoon of red wine vinegar or apple cider vinegar
• 800 g chicken thighs trimmed and diced
• 2 diced tomatoes
• 250 ml coconut cream
• 200 ml water
• 1 teaspoon sea salt
• 1-2 limes
• Serving suggestions:
• Steamed rice Warm Naan bread or Roti bread, fresh coriander leaves, Lime wedges

Instructions

• To make curry powder, heat a small frying pan over medium heat. Add the spices listed under curry powder (not the chilli as yet) and toss or stir for 1-2 minutes or until fragrant. Remove from the heat and stir in the chilli.
• Transfer this to a mini food processor (or use a nutri bullit or a spice grinder or a mortar and pestle) and grind to a fine powder. Don’ wash this out as you can use it for the onion paste that follows.
• Process the onion, ginger, garlic and chilli in a food processor until finely chopped. Use a stick blender or blender if you do not have a food processor.
• Heat the oil ghee in a large saucepan over a low heat. Add the onion mixture and cook, stirring frequently, for 4-5 minutes until aromatic and a little golden.
• Add the curry powder as well as the turmeric and cardamon pods, cinnamon quill and curry leaves. Cook, stirring, for 3 minutes, then stir in vinegar.
• Increase the heat to medium. Add the chicken and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes as well as 200ml of water and 1 teaspoon salt. Increase heat and bring to the boil. Reduce heat to low, cover with a lid, then cook for 20 minutes. Check if a little additional water is needed along the way.
• Remove from the heat. Stir through the lime juice and adjust seasoning, to taste.
• Divide curry among bowls and serve with your choice of the serving suggestions listed.

Notes

If your spices are already ground, still toast them off in a dry frying pan to start for best depth of flavour and best results for this curry.

Nutrition

Calories: 529kcal | Carbohydrates: 11g | Protein: 24g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 502mg | Potassium: 553mg | Fiber: 3g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 68mg | Calcium: 73mg | Iron: 3mg