Fragrant, creamy, and packed with bold spice, this Sri Lankan Chicken Curry is hands down one of the most comforting curries you’ll ever make! Tender chicken thighs are simmered in a rich coconut milk base infused with turmeric, coriander, garlic, and fresh chillies for just the right amount of heat.
A swirl of coconut cream and a splash of lemon juice at the end adds a vibrant, velvety finish that brings everything together. Served over fluffy basmati rice and topped with fresh coriander, this dish is soul-warming, full of flavour, and perfect for curry night at home!
Ingredients needed
This Sri Lankan Chicken Curry is bold, comforting, and full of rich, spiced flavour. With tender chicken thighs, creamy coconut milk, and a hint of heat from chillies, it’s a one-pot wonder that’s both hearty and soul-warming. Perfect with fluffy basmati rice.
- Ghee – Adds richness and helps the spices bloom in flavour.
- Turmeric & coriander – A classic Sri Lankan base for warm, earthy spice.
- Chillies – Bring freshness and a gentle heat—de-seeded so it’s not overpowering.
- Coconut milk & cream – Create a silky, full-bodied sauce that’s signature to Sri Lankan curries.
- Lemon juice – Cuts through the richness and makes all the spices pop.
- Chicken thighs – Perfect for slow-cooked curries—they stay tender and flavourful.
Recipe tips & notes
This dish is all about letting the flavours develop and deepen over time. Here’s how to make sure it turns out perfectly every time:
- Use chicken thighs – Bone-in thighs give the richest flavour and stay juicy after a long simmer. Boneless works too for quicker prep.
- Don’t skip the ghee – It adds richness and depth. If you don’t have ghee, use unsalted butter or neutral oil.
- Chillies = flavour, not just heat – Removing the seeds keeps it mellow while still bringing aroma. Add more if you love a kick!
- Use good-quality coconut milk and cream – Look for brands with a high percentage of coconut extract (ideally 60% or more) for a richer, creamier sauce. Avoid versions with added thickeners or too much water.
- Simmer low and slow – This is the key to getting the chicken tender and the sauce full of flavour.
- Finish with lemon – The lemon juice at the end brightens the whole dish and cuts through the creaminess.
Substitutions & additions
Make it your own with a few simple twists—this curry is flexible and easy to adapt:
- Ghee – Swap for butter or coconut oil if needed.
- Coconut milk – Tinned full-fat coconut milk gives the best result. Avoid light versions—they’re too watery.
- Chicken – Boneless thighs or even drumsticks work well. You can also try prawns or firm white fish for a seafood twist.
- Add veg – Try adding potatoes, green beans, or spinach during the last 15 minutes of cooking.
- Curry leaf lovers – Add a few fresh curry leaves with the onion and garlic for an even more authentic twist.
How to make this recipe
This curry comes together in a few simple steps. Let the spices bloom, simmer the chicken slowly, then finish with coconut cream and lemon juice for a rich, balanced curry that’s full of soul.
Step 1
In a large pan, melt 30g of ghee over medium heat. Add the chopped onion, crushed garlic, and sliced chillies. Sprinkle in the turmeric and ground coriander. Sauté everything for 2 minutes, stirring constantly.
Step 2
Place the chicken thigh pieces into the pan and pour in the coconut milk. Stir well to coat the chicken in the spices and liquid. Bring to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 45 minutes.
Step 3
After 45 minutes, stir through 2 tablespoons of coconut cream and 2 tablespoons of lemon juice. Let it simmer, uncovered, for another 5 minutes.
Step 4
While the curry finishes, cook 1 cup of basmati rice according to packet instructions. Serve the curry hot over rice and garnish with fresh coriander.
The Best Sri Lankan Chicken Curry
Ingredients
- 1 1/2 kg Chicken thighs diced
- 30 g Ghee
- 1 Onion chopped
- 2 Garlic cloves crushed
- 3-4 Fresh green or red chillies cut lengthways into thin strips and seeds removed
- 1 1/2 tsp Ground turmeric
- 2 Tbsp Ground coriander
- 625 ml Coconut milk
- 2 Tbsp Coconut cream
- 2 Tbsp Fresh lemon juice
- 1 cup Basmati rice
Toppings
- Fresh coriander
- Lemon
Instructions
- Melt ghee in a large pan over medium heat. Add onion, garlic, chillies, turmeric, and ground coriander, and cook for 2 minutes until fragrant.
- Add the chicken pieces and pour in coconut milk. Stir to combine. Bring to a gentle boil, then reduce to low, cover, and simmer for 45 minutes, or until the chicken is tender and the sauce is rich.
- Remove the lid and stir in coconut cream and lemon juice. Simmer uncovered for 5 minutes to thicken slightly.
- Cook basmati rice according to packet instructions. Serve curry topped with fresh coriander, with rice on the side.
Nutrition
Storage & reheating
This curry tastes even better the next day—perfect for make-ahead meals or leftovers.
Fridge
- Store in an airtight container for up to 3 days. The flavours deepen overnight, making it great for meal prep.
Freezer
- Freeze in portions for up to 3 months. Defrost in the fridge overnight and reheat gently on the stove.
Reheating
- Microwave: Heat in 1-minute bursts, stirring in between until piping hot.
- Reheat in a saucepan over low heat, adding a splash of water if the sauce has thickened too much.
Recipe FAQs
Can I use chicken breast instead of thighs?
You can, but chicken breast can dry out if overcooked. If using, reduce the simmer time to 30 minutes and keep an eye on it.
Is this curry very spicy?
Not overly—removing the chilli seeds keeps the heat low. For a spicier version, leave some seeds in or add a pinch of chilli powder.
Can I make it dairy-free?
Yes! The recipe is already dairy-free if using ghee made without milk solids. Swap ghee for coconut oil to be completely dairy-free.
Can I double the recipe?
Absolutely. Just make sure to use a large enough pot and stir occasionally to ensure even cooking.
What can I serve with it besides rice?
Try it with papdam, roti, naan, or string hoppers (Sri Lankan-style rice noodles) for a more traditional pairing.