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The Flavor Bender Recipes Courses Main Meals Curries The Best Sri Lankan Chicken Curry

The Best Sri Lankan Chicken Curry

55 mins
Easy
Curries
Jump to Recipe Print Recipe
12.6K shares

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Author: Dini K.
Posted: 2/25/2018
Updated: 11/7/2021
Learn how to make Authentic Sri Lankan Chicken Curry with these tips and variations for the best ever chicken curry with or without coconut milk! Spicy, flavorful and fragrant!

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!

Learn how to make Authentic Sri Lankan Chicken Curry with these tips and variations for the best ever chicken curry with or without coconut milk! Spicy, flavorful and fragrant!
Contents
 [hide]
  • 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.
Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!
Sri Lankan roasted curry powder

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!

Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

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.

Learn how to make Authentic Sri Lankan Chicken Curry with these tips and variations for the best ever chicken curry with or without coconut milk! Spicy, flavorful and fragrant!

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 / roti paratha), and maybe even some naan bread if we have some at home.

The best Sri Lankan Chicken Curry - delicious chicken curry served with a coconut spoon, with flavorful gravy.

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!

Sri Lankan Chicken Kottu - Overhead view of the Sri Lankan kottu roti can be adapted to your tastes.

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.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Learn how to make Authentic Sri Lankan Chicken Curry with these tips and variations for the best ever chicken curry with or without coconut milk! Spicy, flavorful and fragrant!
4.98 from 199 votes

Sri Lankan Chicken Curry

Author: Dini K.
Cuisine: Asian, Sri Lankan
Learn how to make authentic Sri Lankan chicken curry with these tips and variations for the best ever chicken curry, made with or without coconut milk. Spicy, flavorful and fragrant!
EASY – This is a great starting recipe for novice cooks or those who are new to making curries. To make it easier, you can use boneless chicken, or chicken that has already been cut into sections.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Prep: 15 minutes minutes
Cook: 40 minutes minutes
Total Time: 55 minutes minutes
Difficulty: Easy
Servings: 6 people
Print Rate

Ingredients:

  • 2 – 3 tbsp coconut oil
  • ½ onion yellow or red, diced or sliced.
  • 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 PLEASE SEE NOTES
  • 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.
    2 – 3 tbsp coconut oil, ½ onion, 4 garlic cloves, 1 inch ginger
  • 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.
    6 – 7 curry leaves or 2 bay leaves, 2 ½ tbsp roasted Sri Lankan curry powder, 1 cinnamon stick, 1 tsp cayenne pepper, 1 tbsp paprika
  • 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.
    ½ tsp salt, 2 lbs chicken,, 2 serrano peppers (or regular green chili), 3 roma tomatoes, 2 tsp brown sugar
  • Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
    ½ cup coconut milk, ½ cup water, 2 tsp apple cider vinegar
  • 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.

Tips & Tricks

NOTE 1 – if you want a less spicy curry, you can reduce the cayenne pepper to 1/4 – 1/2 tsp. If you like an extra spicy curry, you can add up to 2 tsp of cayenne pepper. We like it very spicy, and add upto 2 – 3 tsp of cayenne pepper / Kashmiri chili.  Do NOT use Mexican chili powder for this curry. You should be able to find regular chili powder or Kashmiri chili at any Asian grocery store.
NOTE 2 – you can replace the 1/2 cup of coconut milk with water. If you’re not adding coconut milk, this chicken curry will be spicier. The coconut milk softens the heat.
NOTE 3 – if you want the curry to have a thicker gravy, you can reduce the amount of liquid by half.
NOTE 4 – The sugar is added to balance the spices, and bring out the saltiness of the curry. If you’re using a different curry powder, or you’re making curry for the first time, add only half of the sugar initially, and then add the rest of the sugar, if you feel like you need it at the end. I always add both 2 tsp of sugar when I make this curry with my homemade curry powder.  
NOTE 5 – If you’re using store-bought curry powder, please make sure that the curry powder has a combination of at least some of the spices of the Sri Lankan curry powder. Avoid curry powders that have turmeric, garlic powder, and onion powder as the main ingredients – these are NOT curry powders. 
NOTE 6 – In Sri Lanka, the main type of vinegar that is used is coconut vinegar. This is harder to find, and more expensive in other parts of the world. ACV is the closest substitute. You could also use white wine vinegar instead. White vinegar might be too acidic. 

Nutrition Information:

Calories: 187kcal (9%)Carbohydrates: 5g (2%)Protein: 20g (40%)Fat: 9g (14%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 258mg (11%)Potassium: 168mg (5%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 940IU (19%)Vitamin C: 5.9mg (7%)Calcium: 21mg (2%)Iron: 1mg (6%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Curry, Main Course
Cuisine:Asian, Sri Lankan
Keyword:Chicken Recipes, Curry
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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  • Sri Lankan Mango Curry - An easy curry recipe that is sweet, sour and spicy. Vegan and Gluten free and is absolutely amazing! A Sri Lankan favorite!
    Sri Lankan Mango Curry
  • Sri Lankan Beetroot Curry - A delicious vegan curry that even the pickiest eaters will love! Perfect accompaniment for rice and curry. Easy to make, and flavorful. #VegetarianSideDishes #VeganSideDishes #SriLanka #Beetroot
    Sri Lankan Beetroot Curry
  • Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!
    The BEST Sri Lankan Roasted Curry Powder

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  1. Tamsin says

    September 22, 2023 at 12:50

    5 stars
    Have made this recipe about 8-10 times now and it is perfect every time (sorry for not rating sooner!). Have been slow cooking it recently, just keep it at the lowest simmer possible on the hob for approx 1hr 40. I use skinless boneless chicken thighs but keep them whole as they break apart when it’s finished.

    Reply
  2. Lisa says

    September 21, 2023 at 20:04

    5 stars
    I’ve made this many times with store bought curry powder and it’s amazing!! Each time I make it I try with different curry brands. My fav so far is one from world market.

    Reply
  3. Judy hauersperger says

    September 20, 2023 at 17:31

    I haven’t made this, although I may attempt it sometime.l because it sounds delicious. HI did want to thank you for including the ingredients with the instructions. I get tired of scrolling back and forth when I’m using a recipe online. It’s very helpful.

    Reply
  4. Robin Pyle says

    September 17, 2023 at 19:39

    This sounds very interesting. If I wanted to make this in a Dutch oven & roast it at the end as you suggested, how would I go about that? (Temperature, length of time, lid on or off-?) Thanks in advance for your help.

    Reply
    • Dini says

      September 17, 2023 at 21:30

      Hi Robin
      I unfortunately have not made this curry in an oven, so I cannot provide detailed instructions.
      I find that long cook times in the oven (or slow cooker), tends to over cook the chicken. I personally do not cook the chicken until it has the super soft “fall off the bone” texture, especially for curries. So when I have used the oven to make curries, it is usually at the end, to “finish” the curry, to caramelize the chicken pieces, or to reheat a big pot that I made previously if I’m feeding a crowd.

      Reply
  5. Bianca Di Lanzo says

    September 12, 2023 at 08:45

    5 stars
    What an amazing dish ! The way Dini wrote out the recipe instructions made it so easy to follow. My family absolutely loved it, even my fussy teenagers, and my 11 month old grandson was begging for more ! (no salt or chilli in his !)
    I now have a nice jar of the Sri Lankan curry powder sitting in the cupboard waiting for next time I make this delicious curry . Thank you Dini ! I can’t wait to try out some of your other recipes. Greetings from Australia

    Reply
  6. G Hewson says

    July 10, 2023 at 18:18

    5 stars
    Fantastic flavour! I went out and bought a spice grinder so I could make the curry powder and am very glad I did. The freshly toasted and ground spices make this dish special.
    I love the way you format the recipe instructions on your site, listing the ingredients used in each step saves reading back and forth. Thank you!

    Reply
  7. sherri says

    July 8, 2023 at 02:33

    i want to make this today but i need to make for 10 people. how much to i up the ingredients

    Reply
    • Dini says

      July 9, 2023 at 11:55

      Hi Sherri
      It will depend on how you are serving this curry. Is it with rice or roti? Other vegetable or protein side dishes? How many pieces do you wish to serve per person? Are you cooking with bone-in or boneless chicken?

      Usually you can get 6 – 8 pieces of thighs for 2 lbs (depending on the size), and this recipe should be enough for 6 (1 piece per person) WiTH other side dishes.
      However, I usually cook 1 whole chicken (about 4 lbs) for 4 – 5 people, because I prefer to have extra than not have enough, and I always find that people do go for seconds when I make this curry. So for 10 people, I would cook about 2 whole chickens or about 15 pieces of thighs, or 20 pieces of chicken legs. .
      Once you know the weight of the meat you want to cook, you can adjust the recipe to get the amounts for the rest of the ingredients. PLEASE NOTE, that it doesn’t have to be exact, and you can adjust the spice levels to your taste!

      I hope that helps!

      Reply
  8. MaryAnn Hoopes says

    July 2, 2023 at 19:24

    I haven’t made this because I’m using raw bone-in chicken thighs and the cooking time scares me! Did I miss a step?

    Reply
    • Dini says

      July 3, 2023 at 09:19

      Hi MaryAnn
      This recipe is for fairly standard sized chicken pieces. As per the instructions larger thigh pieces (bone in) should be cut in half.

      Hope that helps.

      Reply
  9. MarcoV says

    July 2, 2023 at 12:21

    5 stars
    I will be trying this chicken curry

    Reply
  10. Dawn Russell says

    May 29, 2023 at 09:50

    I was looking at the picture, have you added coriander leaves

    Reply
    • Dini says

      May 29, 2023 at 10:38

      Hi Dawn
      Cilantro was added as a garnish for the pictures but I usually don’t add it when I’m making it at home.
      However you absolutely can add some and stir it in before serving it as well.

      Reply
  11. Camellia says

    April 29, 2023 at 06:37

    5 stars
    Amazing! This is my favourite chicken curry. We always have a batch of the curry powder ready to go. Have been using this recipe for some time now. Never fails to impress

    Reply
  12. Ana Djordjevic says

    April 20, 2023 at 03:42

    This recipe is amazing. I must have have made it more than 50 times in the last few tears since i’ve discovered it.
    I am making the curry powder, too.

    Thank you!

    Reply
  13. Bruce says

    April 14, 2023 at 20:14

    5 stars
    This a go to. Been making it for years. I like it with more gravy so I up the coconut milk and cayenne. Good with whole chicken pieces or boneless breast.

    Reply
  14. Lesley Knox says

    April 2, 2023 at 13:57

    I loved this recipe. I made the curry spice mix and of course have loads of that left, so will be happy to have this curry again. Very quick and easy to make. Very different from the usual Indian currys I make.

    Reply
  15. José says

    March 2, 2023 at 02:37

    5 stars
    You weren’t wrong – this ticked all the boxes and was the best chicken curry I have ever made!

    Reply
  16. Sean says

    January 26, 2023 at 19:40

    5 stars
    Absolutely fantastic, I’ll not be making a Thai green curry anytime soon.

    Reply
  17. Jane M says

    January 4, 2023 at 01:16

    5 stars
    I made this tonight using your curry powder recipe. O M G came out perfect. I loved the way you included the measurements in the instructions

    Reply
  18. Shar Black says

    January 3, 2023 at 21:14

    Love this recipe. Make this dish all through winter.

    Reply
  19. Robbi says

    December 10, 2022 at 20:44

    5 stars
    Love this recipe! Making the curry from scratch makes all the difference.

    Reply
  20. Chris says

    November 27, 2022 at 18:42

    Hi Dini
    I tried your recipe and it was easy and I like it
    Also what part of Canada do you reside is it in Toronto or what part of Canada I do live in Toronto
    THANKS

    Reply
  21. Charlotte says

    November 4, 2022 at 12:00

    5 stars
    ❤️

    Reply
  22. Antony Thornely says

    October 13, 2022 at 16:14

    5 stars
    You know it’s a great recipe when the first time Doig it it’s delicious, and it is delicious. Definitely make the spice mix

    Reply
  23. Teri webb says

    October 13, 2022 at 10:25

    5 stars
    Love this curry! I’ve made it lots of times now. I just love the flavour. And I think it’s a must to make tour own Sri Lankan curry powder

    Reply
  24. Mide Ololade says

    October 5, 2022 at 13:53

    5 stars
    This was great, good response from the family

    Reply
  25. Mark E says

    September 14, 2022 at 13:21

    5 stars
    That is taking a top 3 spot in my all time favourite curry recipes, absolutely delicious and well worth the extra time to make the curry powder! Thank you so much for sharing

    Reply
  26. bill brearley says

    September 14, 2022 at 12:39

    5 stars
    Great recipe very tasty I also made it with your curry powder recipe. Thankyou

    Reply
  27. Zeena says

    August 2, 2022 at 15:47

    Hi Dini,

    I will be making this curry next week (I am so excited).
    quick question: can I use coconut cream instead of coconut milk? Or would you suggest sticking to coconut milk?

    Reply
    • Dini says

      August 3, 2022 at 11:27

      Hi Zeena!
      Coconut cream is fine! It will be a little richer, which isn’t an issue for me but you can cut it with a little water IF you want.
      Make sure it’s unsweetened coconut cream though!
      I use coconut cream sometimes as well, and don’t always dilute it with water – it’s really a personal preference!
      I hope that helps!

      Reply
      • Andrea says

        June 7, 2023 at 16:30

        Could you use the curry mix with goat too as the curry powder smells like it would

        Reply
        • Dini says

          June 7, 2023 at 21:07

          Hi Andrea!
          Yes you can! I do have a recipe for goat or lamb curry 🙂 Just click here to go to that post!
          I hope that helps!

          Reply
  28. Jim White says

    August 2, 2022 at 07:23

    5 stars
    Hi Dini. Our local Asian store has large tubs of Leela roasted curry powder which worked great in this. I had some leftover moong dal which I threw in, and turned this into a sort of Sri Lankan Dhansak. Really lush, thanks for the inspiration!

    Reply
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