Authentic Sri Lankan Chicken Curry and Aromatic Rice
Sri Lankan Curry
A fragrant, spice-rich chicken curry with coconut milk, served with fluffy basmati rice.
Nutrition (per serving)
There is something truly magical about the aroma of a Sri Lankan kitchen, where the scent of toasted spices, fresh curry leaves, and creamy coconut milk fills the air. This Sri Lankan Chicken Curry, or 'Kukul Mas,' is a cornerstone of the island's vibrant cuisine. Unlike many other South Asian curries, this version uses a unique roasted curry powder that gives it a deep, smoky complexity that is absolutely irresistible when paired with fluffy rice.
Preparing this dish is a sensory journey. From the sizzle of the tempered spices to the slow simmering of the chicken in rich coconut milk, every step builds layers of flavor. The addition of pandan leaves and lemongrass provides a bright, floral backbone that balances the heat of the chilies. It’s a comforting, soulful meal that brings the warmth and hospitality of Sri Lanka right to your dinner table.
Ingredients
- Basmati rice:1.5 cups
- Chicken thighs, boneless and skinless, bite-sized:1.5 lb
- Sri Lankan roasted curry powder:2 tbsp
- Turmeric powder:0.5 tsp
- Coconut milk:14 oz
- Red onion, finely chopped:1 medium
- Garlic, minced:4 cloves
- Ginger, grated:1 tbsp
- Fresh curry leaves:2 sprigs
- Pandan leaf, cut into 2-inch pieces:1 piece
- Cinnamon stick:1 piece
- Green cardamom pods, crushed:3 pieces
- Coconut oil:2 tbsp
- Salt:1 tsp
Instructions
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Rinse the basmati rice under cold water until the water runs clear. Combine with 3 cups of water and a pinch of salt in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until fluffy.
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In a medium bowl, toss the chicken pieces with the roasted curry powder, turmeric, and half of the salt. Let it marinate for at least 15 minutes.
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Heat the coconut oil in a large pan or Dutch oven over medium heat. Add the onions and sauté until they become translucent and slightly golden.
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Stir in the ginger, garlic, curry leaves, pandan leaf, cinnamon stick, and cardamom pods. Fry for 2 minutes until the aromatics are highly fragrant.
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Add the marinated chicken to the pan. Brown the chicken on all sides for about 5-7 minutes, ensuring it's well-coated in the aromatics.
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Pour in the coconut milk and bring the mixture to a gentle simmer. Do not let it boil vigorously or the coconut milk might separate.
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Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender and the sauce has thickened to your liking.
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Adjust salt to taste and serve the hot curry over the fluffy basmati rice.
Tips & Notes
- If you can't find Sri Lankan roasted curry powder, you can make your own by lightly toasting regular curry powder in a dry pan until it turns a shade darker and smells nutty.
- Pandan leaves are often found in the freezer section of Asian grocery stores; they add an unmistakable 'island' aroma that is worth the search.
- For a spicier kick, add 2-3 slit green chilies along with the garlic and ginger.
