Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

This recipe seems dense but when making a curry powder it is well worth toasting and grinding whole spices for a beautiful robust flavour. If you have neither the time nor desire for this step don’t fret -you can mix pre ground spices! There is also the appearance of Pandan which is a delight to cook with and a flavour you won’t forget quickly!


  • 2 tbs coriander seeds
  • 2 tbs cumin seeds
  • 1 tbs fennel seeds
  • 6 cardamom pods cracked
  • 6 cloves and 1 cinnamon stick roasted and ground into a powder
  • 1kg chicken thigh, bone in
  • 1 large onion, roughly chopped
  • 1 tomato, chopped
  • 10 curry leaves
  • 1 red chilli
  • 1 green chilli
  • 1 thumb sized ginger, peeled and chopped
  • 3 garlic cloves
  • 7cm piece of Pandan leaf
  • 1/2 lemongrass
  • 400ml coconut milk
  • 200ml coconut cream
  • juice of 1 lime


  1. Brown your meat in a pan and remove, using the same pan add 1 tbs of oil and fry onion, garlic cloves, ginger with curry leaves, red and green chilli.
  2. Add chicken, curry powder, 1/2 bruised lemongrass and Pandan leaf, stir to coat the chicken.
  3. Add 400ml of coconut milk and chopped tomatoes, simmer and reduce for 30 minutes. If it looks a little dry, add a splash more water. At the end add the coconut cream and season with salt and lime juice to taste.