Sri Lankan · intermediate
Sri Lankan Dark Roasted Chicken Curry
A deeply flavorful chicken curry featuring traditional Sri Lankan dark roasted curry powder, fragrant curry leaves, and a rich coconut milk gravy balanced with tangy tamarind.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss the raw chicken pieces with 1 tablespoon of dark roasted curry powder and half of the salt in a medium bowl; let rest for 10 minutes.
- 02
Heat the coconut oil in a deep pan or dutch oven over medium-high heat. Add the sliced red onion, minced garlic, grated ginger, and fresh curry leaves.
- 03
Sauté the aromatics for 4 to 5 minutes until onions turn golden brown and fragrant.
- 04
Add the marinated chicken pieces to the pan and cook for 5 to 6 minutes, stirring occasionally to brown the meat on all sides.
- 05
Stir in the remaining tablespoon of roasted curry powder, tamarind water, and coconut milk, mixing thoroughly to coat the chicken.
- 06
Bring the liquid to a gentle simmer, reduce heat to low, cover with a lid, and cook for 20 minutes until the chicken is tender and cooked through.
- 07
Uncover and simmer for an additional 3 to 5 minutes to thicken the gravy. Adjust salt to taste before serving hot with steamed rice.
A LITTLE KITCHEN KNOW-HOW
Dark Spice Roasting & Braising
Deeply roasting ground spices prior to simmer-braising meats creates the iconic smoky, complex undertone characteristic of Sri Lankan dark curries.
Notes from the kitchen
- Dark roasted curry powder is made by heavy dry-roasting raw spices until deeply fragrant and dark brownish-red.
- Handle raw chicken safely by washing hands and thoroughly cleaning all cutting surfaces immediately after prep.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
