Tag Archives: Sri Lankan Best 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.

Chicken, Kale and Mushroom Pot Pie


A completely satisfying and delectable comfort food, this delicious chicken pot pie makes for a great family dinner and is sure to be a firm favourite among the many chicken recipes in Sri Lanka.


● 350g chicken breasts, diced into small chunks
● 250g mushrooms of your choice, sliced
● 100g kale
● 300ml chicken stock
● 100g sour cream
● 375g pack of puff pastry rolled into a circle and slightly bigger than your pie dish
● 2 tsp cornflour, mixed in 1 tbsp of cold water
● 1 large onion, finely chopped
● 2 cloves of garlic, crushed or minced
● 3 sprigs of thyme, leaves picked
● 1 tbsp wholegrain mustard
● 1 tbsp olive oil
● 1 egg yolk, to glaze


– First, start off by heating 1/2 tbsp of olive oil in a flame-proof casserole dish over gentle heat.
– Next, add the chopped onion and cook for about five minutes until it softens. Add in the crushed garlic
cloves and thyme and stir for a minute.
– Turn up the heat and add the chicken, frying it until golden but not fully cooked. Add the sliced mushrooms and the remaining olive oil and stir well.
– Meanwhile, heat the oven to 200C/180 fan/gas 6.
– After that, add the chicken stock, sour cream, kale and mustard to the casserole dish and make sure to season well, according to your taste.
– Now, pour in the cornflour mixture and stir well until everything is well combined and the mixture thickens slightly.
– Remove the dish from the heat and cover the top with the rolled out puff pastry, pressing into the sides of the casserole dish gently.
– Slice a cross in the center of the pie and then glaze the pastry with the beaten egg yolk.
– Bake for about 30 minutes until the pastry has puffed up well and is golden on the top.
– Serve while still hot.

One-pot Poached Spring Chicken Recipe


This simple, no-fuss chicken dish is sure to be a unique addition to your Sri Lankan chicken recipes repertoire. Loaded with vegetables, deliciously crispy and succulent, this one-pot chicken recipes in Sri Lanka can be whipped up as a crowd-pleasing dinner option.


● 100g butter
● 1 whole large chicken, roughly about 2kg
● 15 large potatoes, cleaned and halved
● 1 spring of thyme
● 6 white peppercorns
● 3 bay leaves
● 250g carrots, halved lengthwise with the tops cut off
● 200g small turnips, peeled and halved
● 150g podded peas
● 150g podded and peeled broad beans
● 8 spring onions, cut into 2cm lengths with the tops and tails cut off
● 8 asparagus spears, trimmed
● A handful of small parsley leaves, chopped
● A small sprig of tarragon, leaves picked
● 1 lemon, cut into wedges for serving


– Begin by melting the butter in a small pan. Discard the milky liquid and what will remain is the golden fat – this the clarified butter. Pour this into a bowl and set aside.
– Heat the oven to 150/130C, fan/gas.
– Move on to placing the whole chicken in a large, flame-proof casserole dish with the breast side facing upwards.
– Next, arrange the halved potatoes around the chicken. Pour over a litre of water and add the sprig of thyme, peppercorns and bay leaves. Drizzle over the clarified butter and season everything with sea salt according to taste.
– Transfer the casserole dish to the stove and let it heat until the liquid starts to simmer.
– Remove the dish from the fire, cover it and cook in the oven for an hour and 15 minutes.
– Then, take the dish out and quickly add the carrots and turnips. Place the lid back on and return the dish to the oven for another 35 minutes.
– After 35 minutes, take the dish out from the oven and scatter the peas, broad beans, spring onions and asparagus around the chicken, submerging them well in the liquid. Cover the dish and return to the oven for a further 10-15 minutes or until the vegetables are just cooked.
– Remove the casserole dish from the oven and leave to stand for about 5 minutes. Then, carefully lift the chicken up from the broth onto a board. If you prefer to crisp up the skin, carefully use a blowtorch on it.
– Stir the tarragon and parsley through the broth.
– Serve the chicken with the vegetables and broth with the lemon wedges for squeezing over.

Here’s How You can Choose the Perfect Recipe All the Time



If you want to be a good home cook, you need to have some good cooking skills up your sleeves. But this doesn’t always have to be the case. It may be surprising but even those with minimal cooking skills can still be great cooks with just one basic skill – knowing how to choose the perfect Sri Lankan recipe.

Thankfully , Sri Lankan recipes have become easily accessible now, courtesy of the astounding number of Sri Lankan recipes resources available online. Sure, not all recipes out there are foolproof. In fact, some Sri Lankan recipes can turn out to be disastrous but this is where you need to know how to choose the perfect recipe every time. There are plenty of clearly instructed, well tested and amazing recipes that can make a newbie to cooking whip up a delicious meal. Here are some quick pointers to get you started:

  1. Opt for reliable sources

When searching for reliable recipes in Sri Lanka, the first thing any home cook should do is stick to reliable sources. If there are particular blogs or videos that has helped you to successfully prepare a meal before, source your recipes from them. However, it’s important to remember that a blog or website would often have multiple contributors so you may have more success with certain authors than others.

  1. What are your goals?

Once you have gotten a Sri Lankan recipes from a reliable source, make sure that the recipe you’ve chosen matches your meal goals. Start off by considering that the recipe is actually for – Do you have enough time to complete a meal that requires one hour in just fifty minutes? Do you simply want to bake something to pass time on a rainy weekend? Or do you want to whip up a quick dinner fix in under half an hour?

No matter what your cooking skill level maybe, you can make a completely different meal if you start preparing for it from the afternoon as opposed to quickly rushing through it in one hour. And this is why it’s important to know what your goals are because there’s a world of a difference between a huge pot of macaroni verses an elegant, well balanced meal.

Below are some quick tips to choose the right recipe:

  • Go for a recipe that aligns with your cooking skills
  • There are thousands of Sri Lankan recipes available but opt for one that fits with your style, taste and skill
  • Consider the number of ingredients. If you need to cook something real fast, go for a recipe that calls for fewer ingredients.
  1. Consider the number of pantry ingredients vs fresh ingredients

 You can use your pantry ingredients to make fresh and nutritious meals. However, when you’re cooking for a special occasion, go all out for fresh ingredients. Otherwise, look for recipes in Sri Lanka  that pair a few fresh ingredients with affordable pantry ingredients that don’t go bad. These include frozen peas, tomato sauce, canned chickpeas, dried grains, rice and so on.

  1. What’s the active cooking time?

Usually, recipes will take longer than they say. So if you’re set to complete a meal before 8pm, it’s a good idea to start preparing for it at least one hour ahead of the time the recipe calls for, particularly if you happen to be a newbie to cooking.

  1. How much chopping does the recipe ask for?

Make sure to quickly scan the recipe to determine how much chopping you’ll need to do. Remember that many recipes are not written in a way that tells how much chopping will be needed by just looking at the ingredients. If you need to speed up and compete a meal, then less chopping is better since an unbelievable amount of time usually goes into chopping and prepping for the food.

If you have the perfect recipe in hand, you’ll be amazed yourself and you’ll amaze your friends and family too with your amazing cooking skills. True, you may call yourself a horrible cook, but with the right recipe in hand, no cook can be a bad cook!