Based on a traditional Sri Lankan family recipe, this curry is spicy and full of flavor. Try this recipe and you will love it! Serve with basmati or jasmine rice and any other curried dish.

Sriyani
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.

    Advertisement
  • Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.

  • Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.

  • Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

Editor's Notes

Roasted curry powder and tamarind juice are available from specialty purveyors or online sources. If curry leaves are unavailable, you may substitute 2 bay leaves.

To roast your own curry powder, heat 3 tablespoons of curry powder in an ungreased skillet over medium heat, stirring frequently, until fragrant and slightly browned. Immediately transfer the spice to a bowl to cool.

Nutrition Facts

393 calories; 22.4 g total fat; 73 mg cholesterol; 1878 mg sodium. 20.9 g carbohydrates; 31.4 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2011
Exotic spicy delicious! I reduced the salt & pepper instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind curry leaves; subbed canola for coconut oil used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company everyone had seconds. Goes great with beer. Read More
(26)

Most helpful critical review

Rating: 3 stars
12/14/2013
I used chicken thighs with skin and bones more salt 1/4 cup of home made tamarind liquid a mit of extra chilli and used cooking oil instead of high-saturated fat coconut milk Read More
(7)
22 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/03/2011
Exotic spicy delicious! I reduced the salt & pepper instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind curry leaves; subbed canola for coconut oil used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company everyone had seconds. Goes great with beer. Read More
(26)
Rating: 5 stars
01/03/2011
Exotic spicy delicious! I reduced the salt & pepper instead just shaking them well over the chicken & marinade mixture while stirring. I didn't have everything on hand so omitted tamarind curry leaves; subbed canola for coconut oil used yellow onions and whole dried red chili peppers cause that's what I had... This was fabulous. I think the quality of the curry powder matters the recipe calling for at least twice what I've ever used in one dish before. I used a Madras curry powder purchased at an Indian shop near my parish. Served this to company everyone had seconds. Goes great with beer. Read More
(26)
Rating: 5 stars
09/27/2010
This curry was one of the best and most delicious I've ever had. It was rich and had a wonderful blend of flavours. Definitely a keeper. The only thing I will do differently in the future is to cut down on the salt a tad. Thank you for sharing this recipe! Read More
(21)
Advertisement
Rating: 5 stars
08/01/2011
My boyfriend is Sri Lankan and I used this recipe to test out my Sri Lankan cooking ability! He thought it was as good as (if not better) than his parents chicken curries! Read More
(15)
Rating: 5 stars
09/07/2010
Excellent! Read More
(9)
Rating: 3 stars
12/13/2013
I used chicken thighs with skin and bones more salt 1/4 cup of home made tamarind liquid a mit of extra chilli and used cooking oil instead of high-saturated fat coconut milk Read More
(7)
Advertisement
Rating: 5 stars
07/25/2013
This was insanely flavorful and very delicious! The only thing I would change is reduce the salt - I used the recommended 1 tablespoon and it was really too much. Next time I will cut that in half. Great recipe! Read More
(3)
Rating: 5 stars
02/25/2014
This is very good! I used a couple of dried red chilis and it was fiery hot. Also I dumped in a whole can of coconut milk by accident but the consistency was still fine. Thanks for a great recipe. Delicious! Read More
(2)
Rating: 5 stars
01/07/2014
This is better than another curry recipe that I've tried previously. I think the curry powder really matters. I cut back on the green chili peppers and it was still very spicy. The curry leaves made the dish very fragrant. I cut back on the salt though. I also let the meat marinate for a couple of hours before cooking. Read More
(2)
Rating: 5 stars
04/01/2014
This was very flavorful and the combination of spices was spot on. Unfortunately I did not have the curry leaves or tamarind but I am sure that would have made it even better. I used half the salt as some reviews mentioned and found it not lacking. It was very spicy even omitting all but one of the green chilies I was the only one in my family who could eat it and my husband made everyone else sandwiches. I would watch the spice level if you are serving to a family or are not that hardcore. Read More
(2)