Sri Lankan Chicken Curry Recipe – Hotel-Style with Coconut Milk

Last Updated on 6 months ago by Neha Deshmukh

Sri Lankan Chicken Curry Recipe – Hotel-Style with Coconut Milk

Hey everyone! If you’re anything like me, you absolutely love a good curry. And this Sri Lankan Chicken Curry? It’s a real game-changer. I first stumbled upon this style of curry during a trip to Colombo, and I’ve been trying to recreate the magic ever since. It’s inspired by the “hotel style” curries you find in Sri Lankan restaurants – rich, deeply flavorful, and utterly addictive. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average chicken curry. It’s a flavour explosion! The combination of Sri Lankan spices, the creamy coconut milk, and a touch of tang from the tamarind paste creates something truly special. Plus, it’s surprisingly easy to make, even if you’re not a seasoned curry chef. It serves 2, takes about 20 minutes to cook, and around 10 minutes to prep – perfect for a weeknight treat.

Ingredients

Here’s what you’ll need to whip up this delicious Sri Lankan Chicken Curry:

• 2 tsp Sri Lankan roasted curry powder
• 1.5 tsp Kashmiri chili powder
• 0.5 tsp Kasoor Methi (dried fenugreek leaves)
• 0.5 tsp Kosher salt
• 3 tbsp Vegetable oil
• 1 x 2-inch piece Cinnamon bark (cassia bark)
• 3 Green cardamom pods
• 10 Curry leaves
• 1 tbsp Garlic ginger paste
• 2 Green chilies (seeded, cut into 1-inch pieces)
• 1 cup Indian hotel curry gravy
• 3 Boneless skinless chicken thighs (about 400-500g)
• 3 tbsp Coconut milk
• 1 tsp Tamarind paste
• 1 tsp Brown sugar or jaggery (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sri Lankan Roasted Curry Powder: Origin and Flavor Profile

This is the star of the show! Sri Lankan curry powder is different from Indian blends – it’s typically roasted, giving it a deeper, smokier flavour. You can find it at most Asian grocery stores, or online. (Around 15-20g)

Kashmiri Chili Powder: Color and Mild Heat

Don’t skip this! Kashmiri chili powder provides a beautiful vibrant red colour and a mild heat. It’s more about flavour than fire. (Around 7-8g)

Kasoor Methi: The Secret to Authentic Flavor

Kasoor Methi, or dried fenugreek leaves, adds a unique, slightly bitter, and wonderfully aromatic flavour. Crumble it between your palms before adding to release its fragrance. (Around 1-2g)

Hotel Curry Gravy: What is it and where to find it?

This is a pre-made gravy base used in many Sri Lankan restaurants. It’s a blend of spices and aromatics, and it really simplifies the process. Look for it in Asian supermarkets or online. (Around 240ml)

Coconut Milk: Full-Fat vs. Light – Which to Use?

I always recommend full-fat coconut milk for the richest flavour and creamiest texture. Light coconut milk will work in a pinch, but it won’t be quite as decadent. (Around 75ml)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your spice mix. In a bowl, combine the Sri Lankan roasted curry powder, Kashmiri chili powder, kasoor methi, and salt. Give it a good mix.
2. Heat the vegetable oil in a pan over medium heat until it shimmers. Add the cinnamon bark, cardamom pods, and curry leaves. Sauté for about 30 seconds, until fragrant.
3. Now, add the garlic ginger paste and green chilies. Cook for 2-3 minutes, stirring constantly, until the spluttering stops. This is important – you want to cook out the raw garlic and ginger.
4. Reduce the heat to medium-low. Add the spice mix and fry for 30 seconds, stirring constantly. Be careful not to burn the spices!
5. Increase the heat to medium. Pour in the hotel curry gravy and simmer for 1 minute, stirring well to combine everything.
6. Arrange the chicken thighs in a single layer in the pan. Cover and cook for 5 minutes. Then, flip the chicken and continue cooking until the internal temperature reaches 170°F (77°C) – about 8-12 minutes total.
7. Stir in the coconut milk and tamarind paste. Simmer for 1 minute. If the curry is too thick, add a splash of water to reach your desired consistency.
8. Optional: Add the brown sugar or jaggery for a touch of balanced sweetness.
9. Serve immediately with rice or your favourite flatbread!

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking.
• Marinating the chicken for 30 minutes (or even overnight!) will make it even more tender and flavorful.
• Using good quality ingredients really shines through in this recipe.

Variations

• Vegan Adaptation (Using Jackfruit or Tofu): Swap the chicken for 400g of jackfruit or firm tofu. Make sure to press the tofu to remove excess water.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the label on your hotel curry gravy to be sure.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or increase the amount of Kashmiri chili powder to control the heat. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations (Sinhalese and Tamil New Year): This curry is often served during festive occasions. You can add a few sprigs of fresh coriander for garnish to make it extra special.

Serving Suggestions

This curry is fantastic with steamed basmati rice, roti, or naan bread. A side of cooling yogurt or a simple cucumber salad complements the flavours beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is ‘Hotel Style’ curry and what makes it different?

“Hotel style” refers to the curries served in Sri Lankan hotels (restaurants). They’re known for being richer, more complex in flavour, and often using a pre-made gravy base.

Can I make the curry gravy from scratch?

Yes, but it’s quite involved! Using a pre-made gravy simplifies the process significantly. There are recipes online if you’re feeling ambitious.

What cut of chicken works best for this recipe?

Chicken thighs are my go-to because they stay nice and tender during cooking. However, chicken breast can also be used, but be careful not to overcook it.

How can I adjust the thickness of the curry?

Add a splash of water if it’s too thick, or simmer uncovered for a few minutes to reduce the sauce if it’s too thin.

Can this curry be made ahead of time?

Yes! You can make the curry a day or two in advance. The flavours will actually develop even more overnight. Just reheat gently before serving.

Enjoy! I really hope you love this Sri Lankan Chicken Curry as much as I do. Let me know in the comments if you give it a try!