Sri Lankan Chicken Curry

Authentic, spicy and full of flavour this is easily the best Sri Lankan Chicken Curry you’ll ever make.


2 Tbsp Sunflower Oil
1 Onion, peeled and sliced
4 Garlic Cloves, peeled and crushed
3 cm Ginger, grated
5 Curry Leaves or 2 Bay Leaves
2 Tbsp Curry Powder, mild or hot depending on your taste
1 Cinnamon Stick
½ Tsp Sea Salt plus more to taste
1 Tsp Cayenne Pepper or Chili Powder
1 Tbsp paprika
4 Chicken Breasts
2 green Chilies, cut length-wise
2 medium-sized Tomatoes, chopped
2 Tsp Brown Sugar
2 Tsp Cider Vinegar
100 ml Coconut Milk
100 ml Water


Add the Oil in to a large saucepan and heat over medium heat
Add Onion, Garlic, Ginger and cook until softened
Add Curry 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, Green Chilies, Salt, Tomatoes, 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
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
Turn off the heat and let the chicken cool down slightly.
Serve with rice or roti