Sri Lankan Chicken Curry – deeply flavoured, saucy and it packs a punch. I love it for its layers of flavour – lemongrass that adds zing, curry leaves ground it in earthy wonder. Then there are spices to fill it out and chilli for some fire.
I eat curries all year ’round. From Thai style to Indian and I’ve even been known to dabble in curry dishes from the Caribbean. But this Sri Lankan Chicken Curry is a favourite.
Friends in Melbourne first made this for me. I’d go to their place for dinner quite regularly and they became known to me as The Curry Kings. They’d always dish up a wonderful curry meal they’d made from scratch and it was always wonderful. But this particular curry was a favourite from the start.
When asked, they happily shared the recipe with me and I’ve made this several times, with some minor tweaks here and there. Even though there are a lot of ingredients, it’s actually a very simple curry to make and well worth the effort to make your own rather than open a jar of sauce.
You’ll notice I’ve also put some suggested substitute ingredients for things you may not have to hand. For example, I didn’t have any curry leaves for the one pictured, so I added some bay leaves instead. It wasn’t the same, but it was still really good!
Pressure cook it
This was made in my Instant Pot pressure cooker, which is a fabulous way to cook. I’m a fairly recent convert and have discovered how pressure cooking keeps the flavour in while cooking in less time. Only having one pot to wash up is also a bonus. Not being a huge fan of non-stick surfaces, I like the Instant Pot for its stainless steel insert as well. I do make some exceptions, but I’ll explore that in blog post.
On the side
Serve the curry with steamed Basmati rice and pappadams with a side of cucumber raita for a totally delicious dinner.
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Have a question? Send me a message and I’ll happily respond.