Sri Lankan Chicken Curry
A flavorful Sri Lankan chicken curry with aromatic spices, rich coconut milk, and tender chicken thighs, perfect for hearty dinners and curry lovers seeking bold flavors.
Ingredients
- 8 skinless chicken thighs ⓘ
- 1 cup flour with salt and pepper to taste ⓘ
- 1/2 stick butter ⓘ
- 1 large onion, diced ⓘ
- 2 green onions, chopped ⓘ
- 2 large cloves garlic, crushed ⓘ
- 2 tablespoons lemon juice ⓘ
- 2 tablespoons curry powder ⓘ
- 1/4 teaspoon red pepper ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 2 cans coconut milk (28 oz.) ⓘ
- 1 teaspoon salt ⓘ
- dash of pepper ⓘ
- 1/2 to 1 cup chicken broth (optional) ⓘ
Instructions
- Combine lemon juice with curry powder, red pepper, and ginger; set aside.
- Melt butter in a stock pot.
- Add all onions and garlic to the pot and sauté until fragrant and onions are soft.
- Add the lemon juice-spice mixture to the pot.
- Continue to sauté until onions are fully softened.
- Add chicken thighs to the pot and cook until browned.
- Pour in coconut milk and season with salt and pepper.
- Add chicken broth if desired for thinner sauce.
- Simmer until chicken is cooked through and flavors meld, about 30 minutes.
- Serve hot with rice or bread.
Tips & Substitutions
For a richer flavor, marinate the chicken thighs in the lemon juice and spices for a few hours or overnight. If you're out of coconut milk, you can substitute it with blended cashews and water or another non-dairy milk. Adjust the spice level by increasing or decreasing the red pepper. For a unique twist, try adding diced vegetables like bell peppers or carrots to the curry.
Serving Suggestions
Serve the Sri Lankan Chicken Curry hot over steamed rice or with warm naan. It pairs wonderfully with a side of cucumber salad or roasted vegetables for a complete meal. You can also serve it with lime wedges for an extra burst of flavor. This dish is perfect for gatherings and can be a centerpiece at any dinner table.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of chicken broth or coconut milk to maintain moisture. This dish also freezes well; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sri Lankan Chicken Curry contains roughly 369 calories, with 13g protein, 53g carbohydrates, and 15g fat. It is an excellent source of vitamin C (259% of the Daily Value), dietary fiber (83% of the Daily Value), and iron (41% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 2138mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts for thighs if you prefer leaner meat. Just be mindful that breasts cook faster, so adjust the cooking time accordingly to prevent them from drying out.
Is it possible to make this curry vegetarian?
Absolutely! You can replace the chicken with chickpeas or tofu for a vegetarian version. Just make sure to adjust the cooking time accordingly, as tofu will cook faster than chicken.
What can I do if the curry is too spicy?
If the curry turns out too spicy, you can balance it by adding a bit more coconut milk or sugar to mellow the heat. Serving it with rice or bread can also help tone down the spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).