Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili

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

A fiery, deep-fried Sri Lankan chicken dish tossed with curry leaves, green chilies, and a bold blend of spices for a crunchy, flavorful snack or appetizer. This sri lankan-inspired chicken ready in about 35 minutes pairs yogurt, ginger-garlic paste, red chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Serves 4 Sri Lankan cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 pound boneless chicken thigh pieces with 1/4 cup yogurt, 1 tbsp ginger-garlic paste, 1 tbsp red chili powder, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tbsp curry powder, 2 tbsp cornstarch, 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Mix well and marinate for at least 1 hour in the refrigerator.
  2. Step 2: Heat vegetable oil in a deep pan to 350°F (175°C) for deep frying.
  3. Step 3: Fry the marinated chicken pieces in batches, carefully lowering them into the hot oil. Cook for 5-6 minutes until golden brown and cooked through, then drain on paper towels.
  4. Step 4: In a separate skillet, heat 2 tbsp vegetable oil over medium heat. Add 15 curry leaves and 3 sliced green chilies; sauté for 1 minute until fragrant.
  5. Step 5: Toss the fried chicken pieces into the skillet with curry leaves and green chilies, stirring quickly to coat and warm through for 2 minutes.
  6. Step 6: Serve immediately with lemon wedges for squeezing over, as a spicy snack or appetizer.

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Frequently asked questions

How long does Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili take to make?

Total time is about 35 minutes (15 min prep + 20 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 Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili?

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 yogurt from drying out.

Can I substitute ingredients in Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili?

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 Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili 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 Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili?

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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