This delicious Sri Lankan Chicken Curry is a quick and easy meal that’s perfect for a busy weeknight. With creamy coconut milk and flavorful spices, it’s both nutritious and satisfying. You can easily adapt the recipe with common ingredients you have on hand. Enjoy a hearty, aromatic curry in just under an hour!

This Sri Lankan Chicken Curry Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

For the Fresh Curry Paste

4 large black cardamom pods
2 tsp fennel seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 fresh green chili, deseeded and chopped
2 garlic cloves, sliced
2 cm (¾ in) knob of fresh root ginger, peeled and chopped
2 tbsp sunflower oil

For the Chicken Curry

2 tbsp sunflower oil
4 skinless, boneless chicken breasts, diced
2 large onions, sliced
1 red pepper, deseeded and diced
400g tin of chopped tomatoes
5 dried curry leaves (optional)
1 tbsp light muscovado sugar
400ml tin of full-fat coconut milk
Juice of ½ lime
Bunch of coriander, chopped
Salt and freshly ground black pepper

How To Make Sri Lankan Chicken Curry

Prepare the Curry Paste: Bash the black cardamom pods with a rolling pin to release the seeds, then grind the seeds with the fennel seeds in a mortar and pestle, or crush them in a small bag with a rolling pin. Blend the ground spices with cumin, coriander, turmeric, green chili, garlic, ginger, and sunflower oil into a smooth paste using a small blender.
Cook the Chicken: Heat a deep frying pan or sauté pan over high heat and add the sunflower oil. Season the diced chicken with salt and pepper and fry until browned. Remove the chicken and set it aside.
Cook the Vegetables: In the same pan, add the sliced onions and red pepper. Fry for 5 minutes until softened, then stir in the curry paste and cook for another 30 seconds. Add the chopped tomatoes, curry leaves (if using), muscovado sugar, and 150ml water. Stir well, cover, and simmer for 15–20 minutes until the vegetables are soft.
Add the Coconut Milk: Pour in the coconut milk, bring to the boil, and cook for about 5 minutes until the sauce thickens.
Finish Cooking the Chicken: Add the browned chicken back into the pan. Cover with a lid and simmer for 5–8 minutes until the chicken is cooked through.
Season and Serve: Stir in lime juice, season with salt and pepper to taste, and remove the curry leaves if used. Just before serving, stir in the chopped coriander. Serve the curry hot with rice.

Recipe Tips

Use Fresh Spices: Freshly ground spices, like cardamom and fennel, give the curry a richer, more authentic flavour. Try grinding them just before use for the best taste.
Don’t Overcook the Chicken: To keep the chicken tender and juicy, avoid overcooking. Simmer it gently towards the end for just 5-8 minutes.
Adjust Spice Levels: If you prefer a milder curry, remove the seeds from the green chili. For more heat, leave them in or add an extra chili.
Simmer the Sauce for Richness: Allow the sauce to simmer and thicken properly after adding the coconut milk. This helps the flavours to come together and intensify.
Fresh Coriander for Freshness: Always stir in fresh coriander at the end. It adds a burst of freshness that brightens up the curry.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers sri lankan chicken curry in a sealed container in the fridge for up to 3 days.
Freeze: Freeze leftovers sri lankan chicken curry in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Reheating: Reheat leftovers sri lankan chicken curry on the stovetop with a splash of water for 3 minutes or in the microwave, stirring occasionally until hot.

Nutrition Facts

Calories: 153 kcal
Total Fat: 7.5g
Saturated Fat: 1g
Cholesterol: 61mg
Sodium: 865mg
Potassium: 345mg
Total Carbohydrate: 6g
Dietary Fiber: 1g
Sugars: 2g
Protein: 18g

More Mary Berry Recipes:

Mary Berry Sri Lankan Chicken Curry

Course: DinnerCuisine: Sri LankanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

153

kcal

Ingredients

For the Fresh Curry Paste
4 large black cardamom pods
2 tsp fennel seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 fresh green chili, deseeded and chopped
2 garlic cloves, sliced
2 cm (¾ in) knob of fresh root ginger, peeled and chopped
2 tbsp sunflower oil
For the Chicken Curry
2 tbsp sunflower oil
4 skinless, boneless chicken breasts, diced
2 large onions, sliced
1 red pepper, deseeded and diced
400g tin of chopped tomatoes
5 dried curry leaves (optional)
1 tbsp light muscovado sugar
400ml tin of full-fat coconut milk
Juice of ½ lime
Bunch of coriander, chopped
Salt and freshly ground black pepper

Directions

Prepare the Curry Paste: Bash the black cardamom pods with a rolling pin to release the seeds, then grind the seeds with the fennel seeds in a mortar and pestle, or crush them in a small bag with a rolling pin. Blend the ground spices with cumin, coriander, turmeric, green chili, garlic, ginger, and sunflower oil into a smooth paste using a small blender.
Cook the Chicken: Heat a deep frying pan or sauté pan over high heat and add the sunflower oil. Season the diced chicken with salt and pepper and fry until browned. Remove the chicken and set it aside.
Cook the Vegetables: In the same pan, add the sliced onions and red pepper. Fry for 5 minutes until softened, then stir in the curry paste and cook for another 30 seconds. Add the chopped tomatoes, curry leaves (if using), muscovado sugar, and 150ml water. Stir well, cover, and simmer for 15–20 minutes until the vegetables are soft.
Add the Coconut Milk: Pour in the coconut milk, bring to the boil, and cook for about 5 minutes until the sauce thickens.
Finish Cooking the Chicken: Add the browned chicken back into the pan. Cover with a lid and simmer for 5–8 minutes until the chicken is cooked through.
Season and Serve: Stir in lime juice, season with salt and pepper to taste, and remove the curry leaves if used. Just before serving, stir in the chopped coriander. Serve the curry hot with rice.

Notes

Use Fresh Spices: Freshly ground spices, like cardamom and fennel, give the curry a richer, more authentic flavour. Try grinding them just before use for the best taste.
Don’t Overcook the Chicken: To keep the chicken tender and juicy, avoid overcooking. Simmer it gently towards the end for just 5-8 minutes.
Adjust Spice Levels: If you prefer a milder curry, remove the seeds from the green chili. For more heat, leave them in or add an extra chili.
Simmer the Sauce for Richness: Allow the sauce to simmer and thicken properly after adding the coconut milk. This helps the flavours to come together and intensify.
Fresh Coriander for Freshness: Always stir in fresh coriander at the end. It adds a burst of freshness that brightens up the curry.