Slow-Simmered Sri Lankan Chicken Curry with Roasted Curry Leaves

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 recipe, ready in about 60 minutes, pairs bone-in chicken thighs, coconut milk, roasted curry leaves 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.

Ingredients

• 1.5 lbs, skin removed and cut into pieces bone-in chicken thighs
• 1 cup coconut milk
• 1 tbsp roasted curry leaves
• 2 tbsp Sri Lankan curry powder
• 1 medium (about 1 cup) finely chopped onion
• 3 cloves minced garlic
• 1 tbsp grated ginger
• 1 tsp mustard seeds
• 1 (2-inch) cinnamon stick
• 3 cardamom pods
• 1 tsp chili powder
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 cup water

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.