Editorial sample recipeSri LankanintermediateGluten-FreeDairy-FreeHalal

Sri Lankan Dark Roasted Chicken Curry

Name: Sri Lankan Dark Roasted Chicken Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 700 g Chicken thighs, skinless bone-in cut into pieces, trimmed of excess fat; 2 tbsp Sri Lankan dark roasted curry powder, roasted spice blend; 2 tbsp Coconut oil; 1 large Red onion, thinly sliced; 4 clove Garlic cloves, minced; 1 tbsp Fresh ginger, finely grated; 15 piece Fresh curry leaves, stemmed; 1 tbsp Tamarind paste, dissolved in 2 tbsp warm water; 240 ml Coconut milk, unsweetened full-fat; 1 tsp Salt

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: 20 min
Cook: 35 min
Total: 55 min

AI-generated illustration of Sri Lankan Dark Roasted Chicken Curry

AI illustration

Technique to learn

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.

Instructions

Step 1: 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.

Step 2: 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.

Step 3: Sauté the aromatics for 4 to 5 minutes until onions turn golden brown and fragrant.

Step 4: Add the marinated chicken pieces to the pan and cook for 5 to 6 minutes, stirring occasionally to brown the meat on all sides.

Step 5: Stir in the remaining tablespoon of roasted curry powder, tamarind water, and coconut milk, mixing thoroughly to coat the chicken.

Step 6: 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.

Step 7: Uncover and simmer for an additional 3 to 5 minutes to thicken the gravy. Adjust salt to taste before serving hot with steamed rice.

Cooking tips

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.

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