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August 31, 2023

Sri Lankan Chicken Curry

This flavour-packed Sri Lankan Chicken Curry is all about juicy chicken, aromatic spices, and creamy coconut milk, coming together for a taste that’s truly authentic. And guess what? It’s totally gluten free, so you can enjoy every bite without worry. 

Recipe author: Foodpimping


Serves: 4-6 people
  • 500 gm chicken thigh fillets
  • 1 tbsp coconut oil for tempering
  • 1 ½ tbsp curry powder
  • 1 tsp chilli powder (optional, moderate to your taste)
  • ½ brown onion, chopped
  • 4 cloves garlic, minced
  • ½ tsp size ginger, minced or bruised
  • 1 small lemongrass root
  • 6 cardamons
  • 6 cloves
  • ½ star anise
  • 1 cinnamon quill (approx. 2 cm)
  • 10 curry leaves
  • 1 pandan leaf
  • 2 small potatoes quartered
  • 1 tomato quartered
  • ½ tin coconut milk
  • tamarind to taste (I use a liquid form of about ¼ tsp)
  • 2 tbsp vinegar (optional for marination)
  • salt to taste


  1. If you have time, marinate the chicken (in the fridge) with 1 tsp of salt and 2 tbsp of vinegar for at least 20 minutes or more if time permits. When you are ready to cook in your chosen pot, heat it to medium-high and add coconut oil.
  2. Once the oil has reached temperature, add onion, ginger, garlic, cloves, cardamons, cinnamon, lemongrass and leaves into the pot and saute until the onions start to brown and the contents become fragrant.
  3. Add curry and chilli powder to the tempered items, stirring for about 30 seconds to combine and slightly fry.
  4. Then add the chicken to the pot and mix thoroughly, ensuring the chicken is well coated with the spice mix.
  5. Allow the chicken to dry-fry in the pot for 1-2 mins, stirring to ensure the chicken and spices do not burn.
  6. Add coconut milk and tamarind and allow to cook for 5 mins, stirring occasionally.
  7. After 5 minutes, turn the heat to medium-low for 15 minutes and cover the pot with a lid. The chicken will build more moisture during this time, making the curry sauce.
  8. If there is not enough liquid by the end of the 15 minutes, you can add a little water.
  9. Taste the curry to ensure there is enough salt. You can add a little if it is lacking or you haven’t added salt yet.
  10. After 15 minutes have passed, add your potatoes and tomatoes, keeping the pot covered for five more minutes, then allow to simmer, lowering the heat slightly without the lid for a further 10 minutes or until the potatoes are cooked.
  11. You can also add a bit more coconut milk at this point to your liking while also tasting to ensure there is enough salt. Once you are satisfied with the taste, remove from the heat and put the curry into a serving dish of your choice.
  12. Serve with steamed rice. I like to use basmati rice or Sri Lankan samba rice if I can find it.

If you make this recipe, tag @gluteguard on Instagram and hashtag it #gluteguard so we can see all the deliciousness! 

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