Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces cooked in a rich Sri Lankan spice blend, enhanced with roasted curry leaves for an earthy aroma. This sri lankan-inspired chicken ready in about 60 minutes pairs coconut milk, roasted curry leaves, Sri Lankan curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Sri Lankan cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds, 1 cinnamon stick, and 3 cardamom pods; sauté for 1 minute until fragrant.
  2. Step 2: Add 1 cup finely chopped onion, 3 cloves minced garlic, and 1 tbsp grated ginger to the pot. Sauté for 5-6 minutes until the onions are soft and golden.
  3. Step 3: Stir in 2 tbsp Sri Lankan curry powder, 1 tsp chili powder, and 1 tsp salt, cooking for 2 minutes to toast the spices.
  4. Step 4: Add 1.5 lbs bone-in chicken thigh pieces and toss to coat well with the spice mixture. Cook for 5 minutes until chicken browns slightly.
  5. Step 5: Pour in 1 cup water and 1 cup coconut milk, then add 1 tbsp roasted curry leaves. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until chicken is tender and sauce thickens.

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Frequently asked questions

How long does Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves?

Sri Lankan chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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