Chicken curry recipe

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Rating:

5/ 5 stars 71 Votes
  • Cuisine: Sri Lankan

This classic chicken curry is full of flavour and tastes best when using chicken on the bone.

Other popular incarnations of this dish include Burmese chicken curry; Indian coconut chicken curry; and Vietnamese chicken curry. For similar meal ideas, browse our curry recipes.

Ingredients

1.5kg chicken thigh cutlets
2 tbsp ghee or vegetable oil
¼ tsp fenugreek seeds
10 curry leaves
2 large onions, finely chopped
4-5 cloves garlic, finely chopped
2 tsp fresh ginger, finely grated
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp ground coriander
½ tsp ground fennel
1 tsp cumin
2 tsp paprika
2 tsp salt
2 tbsp vinegar
2 tomatoes, peeled and chopped
6 cardamom pods, bruised
1 stick cinnamon
1 stalk lemon grass
1 pandan leaf
1 cup thick coconut milk

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Preparation

Heat ghee and fry fenugreek and curry leaves until they start to brown.

Add onions, garlic and ginger and fry gently until onions are quite soft and transparent.

Add turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir well.

Add tomatoes, whole spices and lemon grass.

Add chicken and stir over medium heat until chicken is thoroughly coated with spices. Cook, covered, over low heat for 40 to 50 minutes.

Add coconut milk, taste and add more salt and a squeeze of lemon juice if desired.

Do not cover after adding coconut milk.

Serve with stringhoppers or rice and coconut sambol.

If you enjoyed this Chicken curry recipe then browse more Sri Lankan recipes, curry recipes, meat recipes and our most popular hainanese chicken rice recipe.

Sri Lankan Restaurants

Displaying 10 of 34 Sri Lankan Restaurants.

  Restaurant Book Online Suburb
1. Araliya   Hawthorn
2. Blue Elephant   Pennant Hills
3. Radio Cairo   Cremorne
4. Annalakshmi on the Swan   Perth
5. 7 Spices   Applecross
6. Woodapple   Hampton
7. Tas Ceylon   Lenah Valley
8. Banana Leaf   City
9. Jazzi's Indian & Continental Restaurant   South Hurstville
10. Flavour of Ceylon   Parramatta

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Comments (15)

Previous Page 1 | 2 | Next
19 Apr 2011 02:34 AEST
Sanjeeva
Spring Farm
Yum
Different to the way my mum cooks but absolutely yummy, I should say. I did remove the skin the chicken thigh cutlets.
Agree(2 people agree)
Disagree(1 people disagree)
17 Apr 2011 04:20 AEST
Alan
Mandurah
The BEST!!
Just made this for my crew, never seen five big burley blokes tucking in and carrying on how good it was, not much left in the pot believe me. To cut the cost used thighs with the skin on and took the skin off, as past experience has shown the curry may be too fatty with the skins left on, especially if cooking a big batch of it. The coconut sambol went down a treat too.
Agree(1 people agree)
Disagree(0 people disagree)
13 Apr 2011 07:33 AEST
Peter
Stafford
Fantastic
I have always made a traditional indian curry and it was great to try something different. It was just lovely; it looks and tastes sensational. I also added garam masala, potatoes and lemon juice...wow what a meal...the chicken soaked up the spices. I served it with rice and bread. Superb!!
Agree(0 people agree)
Disagree(5 people disagree)
03 Apr 2011 06:05 AEST
mary
Melbourne
Perfect
I just finished making this for dinner tonight and the whole family loved it ... best curry I have ever made so easy and yummy , I served it with Stringhoppers and WOW !!!
Agree(0 people agree)
Disagree(0 people disagree)
14 Jan 2011 07:58 AEST
Kirstie
East Brunswick
Easy & Yummy
Really quick and easy to cook. I added potato 20minutes before the end of cooking time..YUM!
Agree(1 people agree)
Disagree(0 people disagree)
05 Sep 2010 10:03 AEST
Aml
WA
Chicken curry
We loved this curry. It was simple to make. I replaced the chilli powder with 4 big red chillies. I also roasted the whole spices and ground them. The curry was delicious. Now I will never go back to the curry powder sachets. Thank you Maeve OMeara.
Agree(1 people agree)
Disagree(4 people disagree)
21 Aug 2010 09:30 AEST
gavin
nickol
fantastic recipe
i made this with 3kg of thigh and drumstick pieces so made all ingredients double, and added some garam masala and crushed cloves, and it was probably one of the best curries i have made, the flavours are superb and the appearance is great, i made some dahl and rice to go with it and had lemon juice and natural yoghurt on top and it was sensational, my wife and daughter loved it, best thing is we have leftovers for tomorrow night! will make again for sure, and it really is easy to make
Agree(2 people agree)
Disagree(0 people disagree)
09 Apr 2010 01:16 AEST
Katie White
Narangba
Sensational
This is the best tasting curry I have ever cooked. We love to cook it for friends.
Agree(4 people agree)
Disagree(3 people disagree)
   

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