Sri Lankan-Australian Chicken Curry
A fragrant Sri Lankan chicken curry simmered with dark roasted spices, coconut milk, curry leaves, and pandan, popular in Canberra home kitchens.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Heavy-based saucepan
- •Chef's knife
- •Wooden spoon
- •Measuring spoons
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 32 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 460 kcal
Instructions
- 1
Place the chicken pieces into a bowl and mix thoroughly with roasted curry powder, turmeric, salt, and lemon juice.
- 2
Heat the coconut oil in a heavy-based saucepan over medium heat.
- 3
Add the sliced onion, fresh curry leaves, and pandan leaf to the hot oil.
- 4
Cook gently for five minutes until the onions are soft and lightly golden.
- 5
Stir in the crushed garlic, grated ginger, cinnamon stick, and green chillies for one minute until fragrant.
- 6
Add the marinated chicken to the pan and fry for five minutes until browned on all sides.
- 7
Pour in 100 ml of water, reduce the heat to low, cover with a lid, and simmer for twenty minutes.
- 8
Stir in the coconut milk and simmer uncovered for ten minutes until the gravy thickens slightly.
- 9
Taste the sauce, adjust seasoning with extra salt if needed, and remove from the heat.
Chef's tips
Using authentic dark roasted Sri Lankan curry powder provides the deep mahogany colour and earthy depth that defines this dish. Cook the curry a day ahead if possible, as the rich spice flavours deepen overnight.
Ingredient substitutions
- Sri Lankan roasted curry powder → standard mild curry powder mixed with 1/2 tsp each of ground toasted cumin and coriander
- pandan leaf → an extra sprig of fresh curry leaves
Storage
Store leftovers in a sealed container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheating
Reheat slowly in a saucepan over medium-low heat with a splash of water until piping hot throughout.
Common mistakes to avoid
- •Boiling the sauce vigorously after adding coconut milk, which can cause the coconut fats to split.
- •Using dried curry leaves instead of fresh, which results in a weaker herbal aroma.
Serving suggestions
Cooked Sri Lankan-Australian Chicken Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
