Tag Archives: Sri Lankan Chicken Recipes

Indian Garlic and Black Pepper Chicken Curry


This spicy and fragrant Southern Indian chicken curry is cooked in a unique way in that it gets all its heat from black pepper rather than the traditional chili. Fiery, flavourful and mouth-wateringly delicious, this Indian chicken curry recipe, with black pepper as its star, is perfect for fans of Sri Lankan food recipes.

Total cook time: 1 hour + marinating

Serves: 4


  • 900g boneless, skinless chicken thighs, cut into bite-sized chunks
  • 2 large onions, finely sliced
  • 4 cloves of garlic, crushed
  • 50g ginger, finely grated
  • 400ml tin of coconut milk
  • A small bunch of coriander leaves, roughly chopped

For the marinade

  • 2-3 tbsp black peppercorns, according to your spice preference
  • 2 tbsp cumin seeds
  • 2 tbsp coriander seeds
  • 50g fresh turmeric, finely powdered or 1 tbsp ground turmeric
  • 1 lemon, juiced
  • Coconut oil


  • Begin by preparing the marinade. To a small frying pan, add the peppercorns, cumin and coriander seeds and dry roast over medium heat for about a minute until the spices start getting fragrant. Once done, tip into a spice grinder or mortar and pestle and grind to a roughly textured powder.
  • Add the ground spices to a bowl along with a tablespoon of coconut oil. To this add the ground turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
  • To this, add the chicken pieces and mix well, making sure to coat all the pieces well with the spices. Cover and chill for a few hours, preferably overnight.
  • Next, heat a deep frying pan over medium-low heat with a tablespoon of coconut oil. Once the oil has heated enough, add the sliced onion, ginger, and garlic and saute gently for about 15-20 minutes until soft and lightly golden.
  • Now, turn up the heat and add the chicken pieces as well as the marinade. Season and stir-fry for about 10 minutes.
  • Pour in the coconut milk and bring to a boil. Allow the chicken curry to simmer gently for about 15 minutes or until the chicken pieces are well cooked.
  • If you prefer a dry curry, simply allow the curry to simmer for another 10-15 minutes until the gravy has thickened to the consistency you like.
  • Once done, turn off the heat and drizzle in the remaining lemon juice. Garnish with chopped coriander leaves and serve with your choice of warm naan bread or steaming rice.

Sri Lankan Chicken Curry with Onion Sambal


A festival of tropical textures and flavours, this delicious Sri Lankan chicken curry recipe is sure to become a firm favourite with everyone in the family. Paired up with mouthwatering spicy onion sambal and served with warm roti or fluffy steamed recipe, this recipe stands as a true testament to most Sri Lankan food recipes.

Total cook time: 1-2 hours

Serves: 8


For the onion sambal

  • 2 tbsp vegetable oil
  • 1 large red onion, thinly sliced
  • 1/2 tsp salt
  • 2 cloves garlic, chopped
  • 2 tbsp ginger, grated
  • 1 tsp chilli powder
  • 1/2 tsp ground cloves
  • 1/2 tsp cardamom seeds, ground
  • 2 tsp sugar
  • 1 tbsp tamarind puree
  • 2 tbsp coconut milk
  • 2 tsp lime juice
  • A handful of curry leaves

For the spice mix

  • 3 tsp black peppercorns
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 2 tsp fenugreek seeds
  • 1 stick cinnamon
  • 2 tsp dill seeds
  • 2 tsp turmeric powder

For the curry

  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 tsp salt
  • 4 cloves garlic, thinly sliced
  • 1 small green chilli, cut lengthways
  • 1 lemongrass stem, finely sliced
  • 750g skinless chicken thigh fillets, each cut into pieces
  • 1 tbsp tamarind puree
  • 3/4 cup coconut milk
  • 1/3 cup coconut cream
  • 1 tbsp lime juice
  • A handful of curry leaves


  • To prepare the onion sambal, heat oil in a heavy-bottomed saucepan over medium-low heat. Once the oil has heated, add in the sliced onions and salt according to taste and cook for about 10-15 minutes until the onions go soft.
  • Next, add the chopped ginger and garlic and cook for another 5 minutes before adding the chili powder, cloves and cardamom. Continue to cook for about 5 minutes. Add the remaining ingredients for the onion sambal and simmer for about 5-10 minutes until the onions go glossy and translucent.
  • To make the spice mix, lightly dry roast the spices in a dry pan over medium heat until fragrant and then tip the sices into a spice grinder and grind to a fine powder.
  • To prepare the curry, heat oil in another heavy-bottomed saucepan on medium heat. Add in the diced onion and salt and cook until the onions are softened.
  • To this, add the garlic and chilli and cook for another 5 minutes. Add lemongrass and the ground spices and continue to cook for a further 5 minutes.
  • Then, add in the chicken pieces, mixing well to coat the pieces in the spices. Cook for about 2-3 minutes before throwing in the curry leaves, tamarind puree and coconut milk and simmer for about 10 minutes. Finally, pour in the coconut cream and bring to a simmer, being careful not to let the curry mixture boil over.
  • Remove the sauacpean from heat, cover with a lid and let it sit for about 10 minutes.
  • Drizzle in the lime juice to taste and serve with the spicy onion sambal and your choice of warm, steamed rice, roti or bread.

5 Sri Lankan Chicken Recipes


Sri Lanka takes great pride in it’s extraordinary culinary legacy, that also gives rise to unique fusion dishes with the island’s South Asian counterparts. Sri Lankan food recipes are distinguished for their tempting aroma, delectable taste and vivid colour. When it comes to chicken dishes, there are all-time favourites in many cultures and Sri Lanka is no exception with Sri Lankan chicken recipes varying from beloved grandmother recipes to modern culinary indulgences.

Here are five mouthwatering chicken recipes that are uniquely Sri Lankan. These Sri Lankan chicken dishes are a foodie’s paradise so give them a go!

Devilled Chicken in Sri Lanka


  • 500g chicken (preferably thigh fillets or drumsticks)
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 big onions, diced
  • 1 clove garlic finely chopped
  • 3 capsicum chilies, sliced
  • 3 green chilies, slit
  • Curry leaves (optional)
  • 1 stick cinnamon
  • 1 pod cardamom
  • 3 or 4 tablespoons tomato sauce
  • 1 teaspoon sugar
  • Oil as required
  • Salt to taste


Start off by marinating the chicken in ginger, garlic and salt paste for a few hours or preferably overnight. Then, deep fry the chicken pieces and set aside. In a pan, heat oil and add cardamom, cinnamon, garlic clove, diced onions and mix well. Next, add in the fried chicken, curry leaves, capsicum chilies and green chilies and saute well. Finally, add salt and sugar to enhance the flavour according to taste and add in tomato sauce generously, mixing well. Serve devilled chicken in Sri Lanka hot with rice, preferably long-grain fried rice.

Sri Lankan Pineapple Chicken


  • 500g chicken (preferably boneless)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic
  • 1 stick cinnamon
  • 1 pod cardamom
  • Curry leaves (optional)
  • 1 big onion, chopped
  • 1 medium bell pepper,sliced
  • 1 small pineapple, chopped into cubes
  • 1 tablespoon oyster sauce
  • 1 tablespoon soya sauce
  • Oil as required
  • Salt and sugar to taste


In a large pan or wok, heat oil and saute the cinnamon, cardamom, chopped onion, curry leaves and ginger garlic paste well. Next, add the chicken, oyster sauce, soya sauce and salt and stir-fry on low flame, tossing often. After cooking for about five minutes, add in the pineapple chunks and sliced bell pepper into the mixture and sauté for a further few minutes. Finally, sprinkle sugar on top and cook until the consistency of the gravy is fairly thick. Serve hot with white rice or fresh bread.

Tip: You can also experiment and substitute the pineapples for other fresh seasonal fruits like mangoes.

Sri Lankan Fried Chicken


  • 500g chicken drumsticks
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 2 big onions, cut into thin rings
  • 3 capsicum chilies, sliced
  • 1 tomato, sliced
  • 1 cucumber cut into thin circles
  • 1 lemon
  • 1 lettuce shredded


Marinate chicken drumsticks for a couple of hours in ginger, garlic and salt mixture and set aside. Once done, deep fry the drumsticks and place on a kitchen towel to drain off any excess oil. Next, arrange a plate with lettuce, onion rings, diced capsicum, tomato and cucumber. Set the fried chicken on top of the array and squeeze lime over chicken. Serve hot as the main dish or a side dish for rice.

Tip: You can make variations in the salad according to your taste and creativity.

Sri Lankan Chicken Tikka


  • 500g chicken cut into chunks
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste

For the Tikka sauce

  • 1 tablespoon butter or ghee
  • 1 tablespoon oil
  • 1 cardamom pod
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 1 stick cinnamon
  • 1 large onion, finely diced
  • 1 clove, finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon pepper
  • 3 tablespoon tomato puree
  • 1 cup of curd or yoghurt
  • Salt to taste


Marinate chicken chunks well for a few hours or even overnight in ginger, garlic and salt mixture. Once well marinated, deep fry the chicken in oil and set aside. In a pan, heat the oil and butter and add in the cardamom, cloves and cinnamon. Next, add the diced onion, ginger and garlic and salt. Cook over medium heat stirring frequently until the onions are golden brown and well cooked. Then, add in the coriander, cumin, pepper, and tomato paste and continue to cook until the mixture starts to leave the sides of the pan. At this point, add the fried chicken into the gravy and mix gently, making sugar the chicken is well coated in the mixture. Finally stir in the curd just before serving. Serve hot with parathas or flat breads.

Tip: You can add green chilies to the sauce if you want the dish hotter and spicier.

Sri Lankan Chicken Curry Recipe


  • 500g chicken pieces from a whole chicken
  • 1 cardamom pod
  • 1 tablespoon ginger
  • 1 tablespoon garlic
  • 1 stick cinnamon
  • 2 large onions, finely diced
  • 1 clove, finely chopped.
  • 1 tablespoon tamarind puree (optional)
  • 1 large tomato, cut into slices
  • 4 green chilies, diced
  • Curry leaves
  • 2 tablespoon cumin ground
  • 1 tablespoon coriander ground
  • 1 teaspoon red chilies ground
  • 1 teaspoon saffron
  • 1 cup thick coconut milk
  • Salt to taste
  • Oil as required


Begin by heating oil in a large pan or wok and sautee the cinnamon, cardamom, chopped onions, clove, curry leaves and ginger garlic paste well. Next, add the diced tomato, green chili and chicken and stir well. In a bowl, mix red chili powder, coriander, cumin, saffron and tamarind puree into the coconut milk. When the chicken is turning brown add the coconut milk mixture and add salt according to taste. Allow the curry to boil in low flame until cooked. Serve hot with saffron rice or Sri Lankan yellow rice.

Tip: Sri Lankan chicken curry recipe is traditionally cooked in clay pots as it is said to enhance the general flavour of any dish.

Easy, No-Fuss Chicken Fried Rice Recipe in Sri Lanka


When it comes to Sri Lankan chicken recipes, Chicken fried rice almost always bags the top spot. Loaded with flavours, it’s no wonder this versatile dish is such a firm favourite with Sri Lankans.

This one-skillet recipe for delicious chicken fried rice can be whipped up in less than an hour and is better than any takeout. Once you try out this recipe, you’ll never be tempted to eat chicken fried rice from a flimsy, white takeout container again.

With layers of flavour and colourful veggies, as well as juicy bits of moist chicken and little bits of golden scrambled eggs, this chicken fried rice recipe is sure to be a hit with the whole family.

It’s such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches too. Let’s take a look at the recipe:

Chicken Fried Rice

  • Yields: 6 cups
  • Total cook time: 20-30 minutes
  • Prep time: 5-10 minutes
  • Cook time: 15 minutes


  • 2 tablespoons sesame oil
  • 2 tablespoons canola or vegetable oil
  • 3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 1/2 cups of frozen peas and diced carrots
  • 3 green onions, sliced into thin rounds
  • 2 to 3 garlic cloves, finely minced
  • 3 large eggs, lightly beaten
  • 4 cups cooked rice ( long-grain or brown may be substituted)
  • 3 to 4 tablespoons low-sodium soy sauce
  • Salt and pepper to taste


First, in a large non-stick skillet or wok, heat the sesame oil and the vegetable/canola oil and toss in the chicken pieces for about five minutes over medium-high heat. Make sure you flip the chicken pieces at intervals so that all the sides cook evenly. The cooking time will vary based on the thickness of chicken breasts and sizes of pieces. After the chicken has cooked, remove the pieces with a slotted spoon as this allows the oils and cooking juices from the chicken to remain in the skillet and place the chicken on a plate and set aside.

In the same skillet or wok, add the diced carrots, green onions and peas and cook while stirring intermittently for about two minutes or until the vegetables begin to soften. Next, add in the minced garlic and allow to cook until the raw smell of the garlic disappears.

Once the veggies are nicely cooked through, push the vegetables to one side of the skillet or wok and pour in the beaten eggs to the other side. Cook the eggs long enough, scramble it and then mix it lightly with the other vegetables. Then, add in the chicken pieces and toss and add the rice in batches will stirring thoroughly with the other ingredients. Drizzle with soy sauce and add salt and pepper according to taste.

Allow to cook for another three to five minutes and your Chicken fried rice is done and ready to serve. This rice recipe is best served warm and fresh but will keep airtight in the fridge for up to five days. Reheat gently as desired.