Sri Lankan Chicken Curry

By Steve Barko Digital Marketing

Sri Lankan Chicken Curry

Some recipes don’t need reinventing. They just need simplifying.

This Sri Lankan Chicken Curry is based on our mother-in-law’s traditional family dish, made weeknight-friendly using The Lankan Lion Hot Sauce. Deep spice. Real warmth. Big flavour. Minimal prep. If you love curry that feels authentic but doesn’t take hours, this one delivers.

Why The Lankan Lion Works in Sri Lankan Curry

Sri Lankan curries are layered, aromatic and bold. They rely on spice blends, curry leaves and slow-building heat rather than heavy cream or sweetness.

The Lankan Lion captures that balance. It’s rich, savoury and complex, making it the perfect shortcut for a curry that still tastes deeply traditional. You only need a few extra ingredients to build a complete dish.

Recipe: Sri Lankan Chicken Curry

Serves: 4
Ready in: 20 minutes
Heat Level: Strong, warming and balanced

Ingredients

  • 1. The Lankan Lion
  • 500 gram Chicken thigh* - cut to bite size pieces
  • 1 large Onion - quartered and chopped
  • 10 fresh Curry Leaves - finely diced
  • 1 large Tomato - roughly chopped
  • 60ml Coconut Milk
  • 2 - 3 tablespoons Ghee**
  • Salt to taste
  • 2 tablespoon White Vinegar

Method

  1. Add Chicken (cut to bite size pieces) to bowl with 1 tablespoon of The Lankan Lion. Mix to coat
  2. Heat Ghee in deep saucepan over medium heat
  3. Add Curry Leaves to sauce pan. Cook for 2 minutes or until fragrant
  4. Add Onion to saucepan. Cook until translucent
  5. Heat 1 tablespoon Ghee in seperate fry pan. Fry Chicken in batches until golden brown. Set aside.
  6. Add chopped Tomato and Vinegar
  7. Reduce liquid by half
  8. Add Chicken to Onion and Curry Leaf and Tomato mixture.
  9. Cook for twenty minutes to allow flavours to develop
  10. Add 6 tablespoons of The Lankan Lion. Mix well
  11. Add Coconut Milk. Stir to combine. Cook for 2-4 minutes
  12. Serve with fresh Coriander, Basmati Rice and Anang (Biththara Kiri Hodi)

    * Use your preferred cut of Chicken. Cooking time may vary.
    ** Olive Oil or Butter can be substituted for Ghee

To serve

Fresh coriander

Basmati rice

Anang (Biththara Kiri Hodi), optional

Cooking Notes

Adjust The Lankan Lion quantity depending on heat preference

Add coconut milk last to preserve flavour and texture

Curry thickens naturally as it cooks

This dish improves with time and tastes even better the next day.

A Modern Take on a Family Classic

This recipe keeps the heart of Sri Lankan cooking intact. Spice-forward. Savoury. Comforting. By using The Lankan Lion Hot Sauce, you get depth without complexity. No long spice lists. No compromise on flavour.It’s how tradition fits into modern kitchens.

Why This Curry Is Perfect for Everyday Cooking

Fast to prepare

Rich without being heavy

Authentic flavour with minimal ingredients

Ideal for batch cooking

This is the kind of recipe you come back to.

Notes

* Use your preferred cut of chicken. Cooking times may vary
** Olive oil or butter can be substituted for ghee


Click here to download our FREE RECIPE E-BOOK 

Photography Credits: Tracy Nicholas Photography

Recipe Credits: Declan Keating - Founder of K&C

Blog Written By: Steve Barko Digital Marketing

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