This Sri Lankan-inspired chicken curry is fragrant, warming and wonderfully generous. Bone-in chicken slowly absorbs the coriander, cumin, fennel, fenugreek and aromatic warmth of Sri Lankan Spice, while coconut milk softens the chilli and gives the sauce a silky finish. Use our Sri Lankan Spice blend to bring all those beautifully balanced spices together without measuring them separately.

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, finely sliced
• 800g bone-in, skinless chicken thighs and drumsticks
• 2 tbsp Sri Lankan Spice
• 3 garlic cloves, crushed
• 20g fresh ginger, finely grated
• 2 medium tomatoes, roughly chopped
• 400ml tin full-fat coconut milk
• 150ml chicken stock
• 1 cinnamon stick
• 8 curry leaves
• ½ tsp fine salt, plus extra to taste
• 1 lime, cut into wedges
• Cooked coconut rice, to serve

Instructions

1. Heat the oil in a large, deep sauté pan over a medium heat. Add the onion and cook for 8–10 minutes until soft and golden.
2. Add the chicken and brown for 5–6 minutes, turning so it colours evenly.
3. Stir in the Sri Lankan Spice, garlic and ginger. Cook for 1 minute until fragrant, taking care not to let the spices catch.
4. Add the tomatoes, coconut milk, stock, cinnamon stick, curry leaves and salt. Bring gently to the boil.
5. Lower the heat, cover loosely and simmer for 30 minutes. Remove the lid and cook for another 10–15 minutes until the chicken is tender and the sauce has thickened.
6. Discard the cinnamon stick, taste for seasoning and finish with a squeeze of lime. Serve with coconut rice.

Timings

Prep: 15 minutes | Cook: 55 minutes | Serves: 4

Serving Suggestions

Serve with coconut rice, green beans or a crisp cucumber salad. Add extra lime at the table to brighten the rich sauce.

Why This Recipe Works

Bone-in chicken stays succulent during the gentle simmer and gives the sauce extra depth. Blooming the blend before adding the coconut milk releases its aromatic oils, while lime keeps the finished curry lively.

Allergy Notes

Naturally dairy-free as written. Check the labels on your stock and coconut milk if cooking for allergies.

🌶️ Try It With

Build on the flavours already inside the blend with these useful cupboard spices:

• Curry Leaves
• Ground Coriander
• Ground Cumin
• Fennel Seeds

🍽️ More Recipes Using Sri Lankan Spice

• Sticky Sri Lankan Black Pork Curry
• Sri Lankan Fish Curry with Tomato & Lime
• Sri Lankan Roast Pumpkin & Chickpea Curry
• Sri Lankan Spiced Lamb Cutlets with Coconut Sambol
• Sri Lankan Coconut Dhal with Crispy Onions

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