If you’re looking for the BEST chicken curry recipe, then this authentic Sri Lankan Chicken Curry recipe will tick all the boxes! I’ve also provided some tips on how to cook this incredibly flavorful chicken curry and how to adapt it to your taste!
The BEST Chicken Curry recipe you’ll ever need!
- Why you should make this amazing chicken curry
- Sri Lankan chicken curries (or other curries) can be made in one of two ways.
- Can I make a whole chicken curry or can I use boneless chicken?
- Curry Powder for this Chicken Curry
- Is this Sri Lankan chicken curry spicy?
- What an authentic Sri Lankan curry should be
- Here are some tips + variations to follow to make the BEST Sri Lankan chicken curry.
- How to serve this Chicken Curry
If there’s one dish that I could quite literally make with my eyes closed, this is it. This Sri Lankan Chicken Curry is one that I make and have made AT LEAST once a week for many years now. It’s quintessential comfort food for K and myself, and we are instantly reminded of Sri Lanka, of our childhood, of home, of full and comforting meals, every time we eat this Sri Lankan chicken curry.
We do like any kind of curry, but this chicken curry really is our go-to. Besides, chicken curry is probably the most common type of curry eaten in Sri Lanka and any other part of the world for that matter.
If you’re new to the world of curries, or even if you are a seasoned pro, this curry is must try!
Why you should make this amazing chicken curry
- This is an easy recipe that is also truly authentic!
- Many recipes use store bought curry powders, that change the flavor of the curry depending on the brand. This is CONSISTENTLY delicious, because YOU MAKE the curry powder.
- While it is authentic, it is also so adaptable! Don’t have coconut milk – no problem! Don’t like chili? No problem! Don’t have tomatoes? Just don’t add it!
- This is a step by step recipe, so it’s easy to follow even for novice cooks.
A great Sri Lankan chicken curry is a very versatile and easy to make dish. Sure, there are plenty of slow cooker versions and quick versions of this chicken curry that you could find online with a google search. These recipes mostly employ the “dump and cook” method of adding all the ingredients into one pot at the same time and then cooking all the way through. That’s how you get the difference between a mediocre chicken curry and a truly mind-blowingly flavorful curry! HOW you cook the curry determines the flavors just as much as the ingredients.
So here I’ll share the inside scoop, some of the well-known “secrets” to cooking a fantastic chicken curry. Plus, I’ll also share some variations to standard Sri Lankan chicken curry as well.
Sri Lankan chicken curries (or other curries) can be made in one of two ways.
- “කිරට” (kirata = milky). A chicken curry made with coconut milk, and can be less spicy, richer in taste because of the creamy coconut milk component. OR
- “මිරිසට” (mirisata = chili/spicy). A chicken curry made without coconut milk, so can be spicier, and lighter.
You can easily adapt this same chicken curry recipe to make either of these versions of chicken curry. We prefer the “kirata” style with the coconut milk that is a richer tasting curry because of the coconut milk. However, we make the “mirisata” style more often so that I don’t use too much coconut milk in everyday cooking.
Can I make a whole chicken curry or can I use boneless chicken?
You can make this chicken curry with bone-in pieces from a whole chicken, or just bone-in pieces of just chicken legs or chicken thighs. Or for convenience, you can just use boneless pieces of chicken. Obviously, boneless chicken will cook faster, and is my choice when I want to cook a quick curry that can be ready in less than 30 minutes. BUT, a GOOD chicken curry uses bone-in chicken pieces because the bones flavor the curry sauce (or as we call it – curry gravy).
If you’re using boneless chicken, I recommend using the red meat over white meat of chicken. Chicken thighs (red meat) has more flavor and won’t overcook easily and can withstand the cooking time.
For a healthier option you can use sliced boneless chicken breasts too. But make sure to cook them for a shorter amount of time OR braise them for a longer time to make it tender. Otherwise the pieces will be too dry.
To cook with sliced chicken breasts for a quick curry, make sure to make the curry sauce FIRST and then add the chicken at the end and only cook it until the chicken is cooked through.
Some choose to remove the chicken skin to lessen the fat in the chicken curry as well. I have always loved eating the skin, so I compromise and add half with the skin, and half without. So that’s totally up to you!
Curry Powder for this Chicken Curry
Arguably, curry powder is the most important ingredient for this chicken curry. So, I use my own homemade ROASTED Sri Lankan curry powder to make this delicious chicken curry. It’s made with,
- Coriander seeds
- Cumin seeds
- Black peppercorns
- Cardamom seeds from cardamom pods
- Mustard seeds
- Cloves
- Fennel seeds
It’s got a robust flavor and is the perfect combination of spices for any curry, especially for classic Sri Lankan curries. And since it’s not a very spicy curry powder, you can control how much chili powder you add as well. The first four ingredients mentioned above, are crucial for a curry powder. I sometimes leave out the mustard and fennel seeds out from this curry powder and still get fantastic results.
I would highly recommend making this curry powder for this curry. You can use store bought curry powders too, but remember that you may need to adjust the amount you add depending on how strong/weak the curry powder is. Some supermarket curry powders are really quite weak, and makes your curries taste extremely bland. So taste and adjust if that’s the case.
Is this Sri Lankan chicken curry spicy?
Yes, we usually add 2 tsp of cayenne pepper (yup! that’s TWO teaspoons, we really do like it spicy), and 1 tbsp of regular (not sweet or smoked) paprika. In Sri Lanka, you’d only use chili powder that is pretty strong, and very vibrant in color, so it flavors the curry while making it beautifully red colored as well.
The additional cinnamon stick adds a nice sweet spiciness that also helps balance the heat.
BUT, you can adjust the spice level in this curry.
If you’re not a fan of spicy, you can adjust this level to suit your preferences.
You can add less black pepper to the curry powder. Don’t eliminate it completely because black pepper is an important part of this Sri Lankan chicken curry.
If you want that characteristic red color of the curry, but not the heat, then increase the paprika and reduce the cayenne pepper. But if you can handle spicy curries, or prefer them that way, then go ahead and add 2 tsp of cayenne pepper as I do.
And if you choose not to add chili powder/cayenne pepper OR the paprika, that will be fine too. The result will be a very mild Sri Lankan chicken curry, that’ll be mostly brown in color (and not a red curry), with a slight red tinge (from the tomatoes), but it will still be just as delicious without the heat.
What an authentic Sri Lankan curry should be
To me and my family, a basic, authentic Sri Lankan chicken curry,
- is spicy (and therefore more red in color than brown),
- there’ll be some oil floating on top (especially, if the curry is made with coconut milk. The coconut milk is cooked with the chicken to the point where the coconut milk splits and the oil separates from the milk).
- The gravy is just so damn flavorful, you can drink it on its own!
This Sri Lankan chicken curry ticks all the boxes! It’s a versatile recipe that you can adapt to your taste and still be absolutely delicious.
Here are some tips + variations to follow to make the BEST Sri Lankan chicken curry.
- For best results, use a whole chicken cut into pieces, OR bone-in chicken (like legs or thighs).
- Use Sri Lankan curry powder. If you can’t find it, you can easily make your own following this recipe. Lots of recipes will say that you can use madras curry powder, but that tastes different from Sri Lankan curry powder, and will not give you authentic results. Sri Lankan curry powder has a lot of coriander seeds, and doesn’t have turmeric. You can substitute Sri Lankan curry powder with madras curry powder if you really must, but just remember that the taste will be different. I recommend making your own Sri Lankan curry powder, which genuinely tastes better and is quite versatile too.
- Since there is pepper in the curry powder, you do not need to season with salt and pepper at the end too. Just season with salt to your taste.
- Use coconut oil and good quality coconut milk whenever possible.
- After you cook the chicken curry, let the chicken curry sit for a while. This allows the chicken to absorb the flavors of the curry gravy. This is why this chicken curry tastes even better the next day.
- Curry leaves are preferred for curries, but if you can’t find them you can use bay leaves or pandan leaves.
- Layer the flavors for best results – don’t dump in all the ingredients at once. Soften the onions and garlic and ginger first before adding the spices. This lets different flavors grow and strengthen. Using roasted spices adds an extra layer of flavors.
- For an added twist (which is not traditional) – roast the chicken curry in the oven towards the end. It caramelizes the chicken (which you cannot do on the stove-top), giving it an extra layer of texture that enhances the flavor.
- This is more of a caution than a tip. Be mindful of your preferred spice levels. Adjust the cayenne pepper to your taste.
How to serve this Chicken Curry
We serve it with rice and some vegetable side dishes. My favorite is beetroot curry! I always loved chicken curry and beetroot curry together. I highly recommend that combination of sweet beetroot curry with the spicy chicken curry.
Another option is to serve it with roti. Sri Lankans love and prefer to eat Pol roti, which is a flat bread made with coconut and wheat flour. But we also love godhambara roti (or roti canai), and maybe even some naan bread if we have some at home.
If you have chicken curry leftover, here is my absolute favorite way to re-purpose them! Turn it into Sri Lankan Chicken Kottu Roti – a very popular Sri Lankan street food!
You can also make a really easy chicken curry fried rice or a curried chicken salad sandwich too!
If you’re a fan of curries and Sri Lankan food, then you may love these recipes too!
- Sri Lankan Crab Curry
- Sri Lankan Shrimp Curry (Prawn Curry)
- Authentic Black Pork Curry
- Cashew Curry (VEGAN)
- Mango Curry (VEGAN)
- Sweet and Spicy Apple Curry (VEGAN)
- Sri Lankan Beetroot Curry
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Sharp knife to cut a whole chicken into pieces.
Spice grinder to make the curry powder – I like to use an inexpensive coffee grinder to make my spice powders.
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Sri Lankan Chicken Curry
Ingredients:
- 2 – 3 tbsp coconut oil
- ½ onion yellow or red
- 4 garlic cloves minced
- 1 inch ginger minced
- 6 – 7 curry leaves or 2 bay leaves
- 2 ½ tbsp roasted Sri Lankan curry powder
- 1 cinnamon stick or 1 small regular cinnamon stick
- ½ tsp salt plus more to taste
- 1 tsp cayenne pepper or chili powder (less if you like it less spicy. PLEASE SEE NOTES)
- 1 tbsp paprika not smoked or sweet paprika
- 2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
- 2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
- 3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
- 2 tsp brown sugar see notes
- 2 tsp apple cider vinegar
- ½ cup coconut milk PLEASE SEE NOTES
- ½ cup water
Instructions:
- Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
- Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
- Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
- Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
- Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!
- If the chicken curry gravy is too thin, or there’s too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken.
- Turn off the heat and let the chicken cool down slightly. Serve with rice or roti.
Stephen says
I have really struggled to find good recipes for Indian food on the internet, until now. I used to live in a town with a high Sri Lankan immigrant population, and the local Indian restaurants were second to none. I have since relocated to a more rural region, and the local Indian restaurant tastes like they use Patak’s pastes to make their flavorless dishes. I have missed a good authentic curry.
I’m feeling so positive, sitting in my living room, smelling the curry simmer, and looking forward to tasting it. Thank you for all your efforts here. Big kisses and hugs
Erin Fernando says
I made this recipe for my husband and he loved it. His family is from Sri Lanka, so his grandmother regularly cooks dishes from her homeland. I did add ~ 1 tsp of red chili paste because he is a huge fan of incredibly spicy dishes. Because this was my first curry dish, I did not make my own curry powder; I used ‘SUN BRAND Madras Curry Powder’ I got from Amazon, and some dried curry leaves (Ceylonflavors brand) from Amazon as well. I also didn’t use any coconut milk to increase the spice like the notes said. Additionally, I was not able to get my hands on bone-in chicken, so I used diced chicken breast. Still worked quite well! 😀 I hope to see more recipes on traditional Sri Lankan dishes from this author.
Erin Fernando says
Update: I have since made it again to try it sticking more to the recipe as I was able to get my hands on some chicken thighs. So I made it with the coconut milk and bone-in, skin-on chicken (thighs) as directed. My husband much prefers this version! He said it was “Fantastic” and is devouring it as we speak. For him, a “fantastic” rating means it is in the top 3 dishes I’ve ever made and is quite rare. I did add 1 extra serrano pepper instead of the 2. I guess my husband was right that the coconut milk is an essential part of making a full and rich curry dish. :p 10/10, will make again.
Dini says
Thank you so much for letting me know Erin! I’m so happy you and your husband enjoyed the curry! 🙂
Kerry says
I had fun toasting and grinding the spices – the kitchen smelt delightful. Have plenty of spice powder and have now made the curry twice. We love it. Do you know if you can freeze coconut milk? 1/2 cup is much smaller than the smallest can available in Australia so I’ve been leaving it out (no big deal as I think I like the stronger spicy taste).
Dini says
Hi Kerry,
Thank you so much for letting me know, I’m so glad you loved the recipe. And yes, you can absolutely freeze coconut milk. I usually freeze coconut milk in ice cube trays, so it’s easier to just add smaller quantities directly into curries when I’m cooking. 🙂
Jenny says
This certainly is the best chicken curry, I have made it several times and it is always delicious.
Can it be made with beef as well or is it best with chicken.
Dini says
Hi Jenny!
Yes it can be made with beef as well! The cook times will definitely be different though.
We personally do like to add more black pepper when making beef curry, but I have made it like this too.
I hope that helps!
Cheers
Dini
Jenny says
Thank you so much
Jude says
Can’t wait to make your chicken curry
Jeffers says
Hi Dini, thank you so much for sharing your recipe. I make several different curries but this one is the best I’ve ever made, and I’ve had compliments galore from family and friends. I love mushrooms, so add these and potatoes too to bulk the curry out a little. And like many others I’ve made up a huge jar of the roasted spices for the future. Thanks again!
Ana Djordjevic says
It is an amazing recipe. I have discovered it a year and a half ago and have been making it once a week ever since. Me and my family get tired of it!
Doyne Gunasekera says
Dimi these curries are excellent.I love the ingredients, I like to add tamarine, and add some white wine and some chicken stock. your prawn curry is just the way my mother cooks. I’m from Negombo Sri lanka before I came to Australia. I love to cook curries, they taste better.Your recepies are easy to follow. Well done Dimi.Thank you for your help.
MArk says
Easy to make and great flavours
Jenny McGill says
Can you just tell me the quantities of the spices used and if you toast them before grinding
Dini says
H Jenny!
As stated in the recipe instructions, I use Sri Lankan curry powder. You can find the link in the recipe ingredient list, and I’ll link it here. I do prefer to roast curry powder (toasted before grinding), but I have used unroasted too.
As M says
Hi, I was super excited to make this dish and I think I did something wrong. When you say 1/2 onion, how much would this be in grams? I might have used a small onion so it seemed like the onion to tomato ratio was off. Also I chopped the onion and they were still visible as chopped onion in the end, instead of incorporating in the gravy. Is that normal?
You mentioned in one comment that sometimes you finish this off in the oven; what temp and for how long?
I apologise for so many questions,
Thank you!!
Dini says
Hi As M
I’m sorry for the late reply.
The great thing about Curries is that it’s hard to mess it up! I don’t measure how much onions or tomatoes I add all the time. Sometimes I skip both too, depending on what I have in the kitchen. If you feel like the tomato taste was too much, you can reduce it for next time, or add a little extra curry powder. If you feel like you like onion more, you can add more! 🙂
Also, you can chop up the onions how you like. The smaller you cut it, the smaller the onions will be in the curry. You can mince it, or blend it before adding to not have any onions in the gravy (and also a thicker consistency of the sauce).
You can broil it for a few minutes until it caramelizes, or heat it in the oven at about 400°F, until the chicken pieces caramelize on top. Hope that helps!
K Riv says
My Brother-In-Law is Tamil. Having never attempted to cook a curry dish, I made this recipe and my Brother-In-Law said its tastes the way his mother makes it. Absolutely delicious and not hard to make! Thanks for the recipe! I will be making this again many more times!
Alec Holloway says
This brought back memories of Dutch Bay in Trinco. It is good, very good. Followed the instructions exactly. Now if you could put up a recipe for those coconut/ cinnamon pancakes served with watermelon Juice, then I have 2 meals covered. Yum!!
Alexandria says
This recipe is AHMAZING!! Instant bookmark. Easily the best curry recipe I’ve made. I love how easy it is to substitute out ingredients. I actually used dairy milk as I didn’t have coconut milk. It was a little thin at the end so I thickened it up by mixing some of the gravy and about a tablespoon of flour in a bowl and adding that to the pot. Also yummm this curry poweder is good! I had to make myself a bigger batch in a jar to keep for later. Thank you for sharing, Dini!
Dini says
I’m so happy you enjoyed the recipe Alexandria, thank you so much for letting me know! I really like how adaptable the recipe is too. 🙂
Mitch says
This is one of the best chicken curries I’ve ever had
Jenny A says
Love, love it. I have made it several times. My husband says he loves me more every time I make it, lol. He likes to take the leftovers for lunch and people have smelt it and asked if he’s bought it from the Sri Lankan takeaway. I make a big batch and freeze.
Precious says
This Curry recipe is absolutely great! I have made it 5 times and my normally fussy hubby gave it 5 stars! I made no changes and it’s now a favorite in our home.
Soren Rasmussen says
Made this yesterday – WOW! I substituted the tomatoes with one can of tomatoes – that works fine.
One question however: Are the cinnamon stick and the curry leaves supposed to go in whole or do you grind them first?
Thanks for a wonderful blog – it’s one of my new favourites 🙂
Dini says
Hi Soren
I’m glad you liked the recipe! 🙂 Thank you for letting me know!
I do add the cinnamon and curry leaves whole. There’s nothing wrong with grinding them either. You can remove the cinnamon sticks and curry leaves when you’re ready to serve the curry if you like. My family tend to eat the curry leaves as they are still edible.
Old Boy says
Made this for my family today. I also made your curry powder which is a great asset to my larder. Loved both making and eating this dish. Your long article leading up to the method now makes exciting sense and I love how versatile a dish this is. Thank you.
Abhishek pandey says
I like this recipe very much
JD says
Made this today and was excellent. I browned the chicken first, poured off all but 1tbs of oil and used the fond in the pan to sauté the onions garlic and ginger; gives deeper flavor w/o needing to Carmelize in oven
Michelle says
I really loved this recipe. Making it again tonight for second time. I had question about pot size. I cooked mine in cast iron pot. Guessing about 10inch diameter and 5 inches deep. Found that I had to cook about 15 mins longer as chicken was not cooked all the way through. But it could be that my temps were off. Tonight I’m going to cook in a large electric frying pan with lid. Not as deep but much wider. What size & style pot would you recommend for ideal cooking?
Dini says
Hi Michelle!
I’m so glad that you liked this recipe 🙂 Thank you!
You can use any pot you have at home that fits all the chicken (with some room to be able to stir comfortably). A cast iron pot would work perfectly fine too!
The cook time for the chicken is at least 30 minutes plus another 10 minutes if needed (uncovered). But this is just a guide… If your chicken pieces are big, then it will take much longer, and if your chicken pieces are small then it would be less. So it’s absolutely ok that it takes longer.
Sometimes I just let the chicken simmer gently for 45 – 60 minutes and then let it sit for a further 15 – 30 minutes too. Sometimes I finish cooking the chicken curry in the oven and let it roast for about 30 minutes to cook through and caramelize a little too.
By all means use any type of pot or pan, as long as you have room to stir the curry if needed 🙂 You can lengthen the cook time depending on how long the chicken takes to cook too. This is a very forgiving recipe and you can easily adjust it 🙂
I hope that helps!
Ayesha says
This is now my favorite curry go to recipe. May I ask, what do you recommend serving with this dish. I always get stuck with which vegetables and salad to accompany it. Thank you.
Dini says
Hi Ayesha!
I’m so glad that you like this recipe! 🙂
I am biased, but I have always loved eating Chicken curry and beetroot curry with rice. In Sri Lanka, usually curries are served with more vegetable side dishes (and sometimes other protein curries too).
If you want something creamy to go with the chicken curry, then this cashew nut curry is a great match. If you’re looking for a fruity, sweet contrast, then this mango curry or apple curry goes really well too. Other curries as side dishes can be, Dhal curry, potato curry, or green bean curry or a variety of vegetables simply cooked in coconut milk with turmeric, curry leaves and seasoning. We also sometimes cook carrots or sweet potatoes WITH the chicken in the curry too.
Chutney and/or papadums are also great along side rice and curry.
For a salad, we traditionally ate a cucumber, red onion and tomato salad seasoned with salt and pepper a touch of lime as kids. But honestly now, we just make any green salad with a simple vinaigrette 🙂
I hope that helps! 🙂
Loretta says
This was so good and easy. Made a batch of the sri Lankan curry spice which is so handy ready for the next delicious meal.
I added a bit too much cayenne pepper. Didn’t realise it was so spicy.
Vivian Campbell says
Yum – made this for dinner tonight and it was super delicious, thank you! I made it with lots of gravy so added some carrots, brocoli and green beans to up our vege intake. It been an hour since we ate dinner and my husband is still going on about how delicious it was. Can’t wait to make this again.
Do you know if this recipe can be frozen.?
Dini says
Hi Vivian!
Thank you! I’m so glad that you enjoyed this recipe! We love adding veges to our chicken curry too 🙂 My favorite additions are carrots, or potatoes, or sweet potatoes!
And yes! You can absolutely freeze this dish as well 🙂 We often make this is in bulk and freeze it in portions. I won’t recommend reheating and freezing the curry over and over again, as this can cause the curry to go bad faster, so I highly recommend portioning the curry into separate dishes if you want to eat it over a few days. I hope that helps!
Lucie says
We just love this curry, I added also some courgette and pepper for the better feeling we are eating healthy in the big (sri-lankan) style. Thank you 🙂
Dianna Atherton says
This is what I made for dinner. Actually it is still simmering. Smells Devine. Thank you for sharing.
Ganga Krishnakumar says
Being indian ive always used turmeric in almost every dish ive ever made. Thats when I googled “the best chicken curry” and happened to see your recipe. Gave it a shot and my husband loved it! It made our day. Thanks a ton.
PS – the clear cut instructions and tiny details helped me understand a lot more about cooking. Hope to try more srilankan recipes.
Paul says
Hi Dini,
I’ve tried your recipe and it is very tasy and yes, very spicy. Love it. I have 2 questions if you don’t mind.
1. from your pictures the curry has a transparant deep red color. Is this with the coconut milk? If I add the milk it looks nothing like the picture. Though very tasty.
2. (beginner question i guess) What to do with the onion? Mince, slice?
Thanks for sharing this recipe and the curry powder recipe!
Dini says
Hi Paul!
Thank you so much and I’m so glad you like the recipe! To answer your questions…
1) I add quite a bit of chili into my curry. My husband and I grew up eating spicy food, so we can easily add upto 2 – 3 tsp of chili powder (we use SL chili powder that is more vibrant than cayenne pepper). I did add coconut milk into this curry, but when you cook it for a long time the coconut milk reduces and splits, making the curry vibrant in color again. It doesn’t matter if you don’t cook the coconut to this point as we don’t always do it either. Then you end up with a creamy looking curry instead.
2 ) You can cut it anyway you like. We usually slice it, if we’re cooking a chicken curry with whole pieces. We would dice it into smaller pieces, if we’re cooking a quick curry with pieces of boneless chicken. If you like a curry sauce that is thicker, then you can actually blend the onion into a paste and use that too.
I hope that helps! Please let me know if you have any more questions!
That random person says
Even with the coconut milk, the kirata curry was really spicy and it made me actually drink all of the milk that I had at home
Dini says
Hi,
I’m sorry the curry was too spicy for you! As per the notes in the recipe, I have indicated how to make it less spicy, since this can be very subjective. We add about 2 tsp of cayenne pepper with coconut milk, because that’s the right level of spice for us. Sri Lankan curries are inherently spicy, however, this curry is not abnormally spicy by any means. If you’re not used to eating spicy curries, then I do highly recommended cutting back on any cayenne/black pepper from any curry recipe.
Tamer says
Am making it today for dinner, i also made the curry powder.
Smell is amazing
Thank you for this recipe, please keep posting
Philip Kelynack says
This curry powder is wonderful. Thank you for showing it to us. Chicken curry is amazing, have made it several times. Have also used the magic curry powder to make other Sri Lankan style curries. YUM
Dini says
Thank you so much Philip! So glad you liked the curry powder and the chicken curry! I always keep a stock of it ready to make curries too. 🙂