Spicy Sri Lankan Chicken 65 with Curry Leaf and Green Chili

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 recipe, 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.

Ingredients

• 1 pound boneless chicken thighs, cut into 1-inch pieces
• 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
• 1/2 tsp black pepper
• 15 curry leaves
• 3 green chilies, sliced lengthwise
• enough for deep frying vegetable oil (for deep frying)
• optional lemon wedges (for serving)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.