There’s nothing quite like the aroma of a simmering Sri Lankan chicken curry—fiery, fragrant, and rich with coconut milk. Whether you’re a home cook eager to master this classic dish or someone in Mirissa, Weligama, Ahangama, or Midigama craving authentic flavors without the hassle, this guide is for you.
As someone who fell in love with Sri Lankan cuisine while exploring the coastal towns of Mirissa and Ahangama, I’ve learned that the secret to a standout chicken curry lies in balancing spices and fresh ingredients. But let’s be honest: some days, you’d rather skip the prep and enjoy a homemade-style curry delivered straight to your door. That’s where CeylonEglee.com shines, offering traditional Sri Lankan meals crafted with locally sourced ingredients.
Whether you’re mastering this recipe or opting for CeylonEglee’s delivery service, Sri Lankan chicken curry is a celebration of flavor. Share your creations with #CeylonEgleeCurry, or let their chefs handle dinner tonight!
Craving more? Explore their full menu – from dhal curry to hoppers, all delivered fresh in Mirissa, Weligama, Ahangama, and Midigama.
Slow-cooked chicken in a coconut milk gravy infused with roasted curry powder, turmeric, and fresh curry leaves.
In a bowl, mix chicken with 1 tbsp curry powder, turmeric, chili powder, and salt. Let sit for 20 minutes.
Heat coconut oil in a deep pan. Add cinnamon, curry leaves, onion, garlic, and ginger. Fry until golden.
Add marinated chicken and sear for 5 minutes. Stir in tomatoes (if using) and coconut milk.
Cover and simmer on low heat for 30–35 minutes until tender.
Pro Tip: For a richer flavor, use clay pots like CeylonEglee’s chefs.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.