Meat, South and Southeast Asian
Sri Lankan chicken curry with rice
Sri Lankan chicken curry is a slow simmered dish made with coconut milk, cinnamon, and curry leaves, served with plain rice. It takes 55 minutes to make for 4 people, rated easy, at about €3.30 per serving. The key to success is toasting the spices dry before cooking and keeping the simmer gentle so the coconut milk doesn't split.
Tonight we're heading to Sri Lanka with a chicken curry scented with cinnamon and coconut milk, served with plain rice.
- Total time
- 55 min
- Difficulty
- Easy
- Cost per person
- €3.30
- Calories per person
- 550 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall, Spring
This curry gets its character from spices toasted dry before any liquid goes in, a step that makes a real difference. Cinnamon stick and curry leaves infuse the oil from the start, then coconut milk softens the chili without ever hiding it. The result is a rich, turmeric colored sauce where the chicken stays tender thanks to a slow, gentle simmer.
This is a dish for an evening when you have a bit of time to spare, or a Sunday if you want to toast the spices properly. It suits adults and teenagers who like bold flavors best, kids who are sensitive to spice will enjoy it more with less chili powder. The plain rice served alongside soaks up the sauce and balances the meal.
The ingredients
Butcher
- Chicken thighs 4
Fruits and vegetables
- Onion 2
- Garlic 3 cloves
- Fresh ginger 2 tsp
- Tomato 1
Pantry
- Coconut milkoften in the pantry 40 cl
- Curry powderoften in the pantry 2 tbsp
- Cinnamonoften in the pantry 1 stick
- Curry leavesoften in the pantry 10
- Chili powderoften in the pantry 1 tsp
- Turmericoften in the pantry 1 tsp
- Sunflower oiloften in the pantry 3 tbsp
- Long grain riceoften in the pantry 300 g
- Saltoften in the pantry 1 pinch
The step by step recipe
-
Toast the curry powder dry in a pan for one minute, then pour it into a bowl with the chili powder, turmeric, and salt.
Stir constantly, a powder that browns too much turns bitter.
-
Heat the oil with the cinnamon stick and curry leaves, add the sliced onions, garlic, and ginger, and let them brown. 10 min
No curry leaves, use a bay leaf and a strip of lime zest instead.
-
Add the chicken cut into pieces along with the toasted spices and let it cook through. 10 min
Coat every piece well with the spices before adding liquid.
-
Add the chopped tomato, the coconut milk, and half a glass of water, then let it simmer gently. 30 min
Don't let it boil hard, the coconut milk could split.
-
Cook the rice in salted water, then drain it and serve it with the curry. 12 min
Long grain rice cooked in water that isn't too salty or too plentiful stays nicely separated.
Our tips to get it right
- Pick chicken thighs with the skin on if you want a richer sauce, the skin adds fat that binds the curry.
- Crush the garlic cloves lightly and slice the ginger into thin rounds so they infuse the hot oil better.
- If the sauce looks too thin at the end of cooking, remove the lid for the last ten minutes so it can reduce.
The variations
- Swap the chicken thighs for boneless thigh fillets for a faster cook and even more tender meat.
- For a vegetarian version, replace the chicken with chickpeas and chunks of potato, cutting the simmering time to 20 minutes.
- For kids, use less chili powder and remove the cinnamon stick before serving for a milder sauce.
What to serve it with
- Plain or basmati rice
- Flatbread like roti
- Fresh cucumber on the side
Storage
This curry keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, without the rice. Reheat it gently over low heat, adding a splash of water if the sauce has thickened.
Questions about this dish
Can you replace curry leaves?
Yes, if you can't find them, use a bay leaf and a strip of lime zest instead. The flavor will be a bit different but the sauce will still taste fragrant.
Can you make this curry ahead of time?
Yes, this curry actually tastes better reheated the next day, once the spices have had time to infuse fully. Make it the day before and reheat it gently before serving.
What kind of coconut milk should you use?
Use regular canned or boxed coconut milk, not a light or reduced fat drink. The richer it is, the creamier your sauce will turn out.
How do you make this curry milder for kids?
Cut the chili powder in half and remove the cinnamon stick at the end of cooking. You can also add a little extra coconut milk to soften the sauce further.
How long does it take to make a Sri Lankan chicken curry with rice?
Count 55 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Sri Lankan chicken curry with rice?
About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Sri Lankan chicken curry with rice cost?
About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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