Sri Lankan chicken curry

Sashi Perera says no curry will ever beat her mum’s curry, but this version comes close. This spicy Sri Lankan-style chicken curry is flavoured with lemongrass, pandan leaf, green chillies and a splash of vinegar for brightness. Seek out roasted Sri Lankan curry powder at your local South Asian grocery store for the real flavour deal.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  40 minutes

• difficulty

  Easy

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Ingredients

• 500 g chicken thigh fillets, cut into 3 cm pieces
• 1 tbsp vegetable oil
• 1 brown onion, finely chopped
• 2 long green chillies, finely chopped, plus extra sliced to serve
• 5 curry leaves
• 2 cm x 5 cm piece pandan leaf
• 2.5 cm x 2.5 cm piece ginger, finely grated
• 3 garlic cloves, finely grated
• ½ tsp black mustard seeds, crushed
• 1 tbsp white vinegar
• Salt
• Steamed rice, lime cheeks, to serve

For the marinade

• 1 tsp chilli powder
• 1 ½ tsp roasted Sri Lankan curry powder
• ½ tsp ground turmeric
• ½ tsp black pepper
• A pinch salt
• 1 lemongrass stalk, finely chopped

Marinating time: 1 hour 

Instructions

1. Combine the ingredients for the marinade in a medium bowl, then add the chicken and mix well to coat. Cover and refrigerate for 1 hour before using.
2. Heat the oil in a large heavy-based saucepan over low heat, then add the onion, chillies, curry leaves, pandan leaf, ginger and garlic. Cook, stirring, until golden-brown. Add the mustard seeds, then cover and cook for 3 minutes.
3. Add the marinated chicken and the vinegar, stir then cover and cook for 30-40 minutes, or until the chicken is tender and cooked through. Season to taste with salt.
4. Serve the Sri Lankan chicken curry with steamed rice, sliced green chillies and lime cheeks on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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