How to make Sri Lankan Chicken Curry - A traditional Sri Lankan chicken curry.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken (चिकन), Oil (ऑइल)

Cuisine : Sri Lankan

Course : Main Course Chicken

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Sri Lankan Chicken Curry Recipe Card

Sri Lankan Chicken Curry

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Sri Lankan Chicken Curry checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Manchurian, Achari Mirchi Murgh . You can also find more Main Course Chicken recipes like Slow Roast Chicken, Chicken Dhansaak, Kairi Murg, Chicken In Thai Green Curry.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Sri Lankan Chicken Curry Recipe

  • Chicken on bone, cut into pieces 750 grams

  • Oil 2-3 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Cinnamon 1 inch

  • Green cardamoms 4

  • Curry leaves 6-7

  • Garlic chopped 1 tablespoon

  • Ginger finely chopped 1 inch

  • Onions finely chopped 2 medium

  • Green chillies 3

  • Tomatoes finely chopped 2 medium

  • Ghee 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 2 teaspoons

  • Fennel seeds (saunf) 1 teaspoon

  • Salt to taste

  • Lemon grass 4 x 3 inches

  • Lemon juice 1 tablespoon

  • Coconut milk 1/2 cup


Step 1

Heat oil in a non-stick pan. Add fenugreek seeds, cinnamon and cardamoms and sauté till fragrant. Add curry leaves, garlic, ginger and sauté till golden. Add onions and sauté for a minute.

Step 2

Slit green chillies, add to the pan and mix well. Add tomatoes, mix and cook for a minute

Step 3

Make few slits on chicken, add to the pan and mix well. Add ghee, turmeric powder, chilli powder, coriander powder, fennel seeds and salt, mix, cover and cook for a minute.

Step 4

Beat lemongrass with the back of a knife and add to pan alongwith 2 cups water, mix, cover and cook for 15 minutes.

Step 5

Add lemon juice and mix well. Add coconut milk, mix and cook for 5 minutes.

Step 6

Serve hot garnished with micro greens.