Bring the taste of Sri Lanka to your kitchen with this easy chicken curry recipe.

Recently, on one of our spice ads, we had a request for a Sri Lankan curry recipe. This gave us some inspiration to give some information on this authentic mix used in most, if not all, Sri Lankan kitchens. This blend of spices, consisting of roasted coriander, fenugreek, and cumin seeds, is perfect for producing authentic Sri Lankan cuisine.

The Sri Lankan curry powder spice blend holds immense importance in the country’s culinary culture. It is a quintessential ingredient in almost all Sri Lankan dishes, from curries and stews to soups and snacks. Sri Lankan cuisine is known for its bold and vibrant flavors, and the curry powder spice blend is one of the main contributors to this.

But first, let’s talk a bit more about the spices themselves. Roasted coriander is a key ingredient in many spice blends, and its warm, nutty flavor is essential for creating depth in curries and other dishes. Fenugreek, on the other hand, has a slightly bitter taste but adds a lovely earthy aroma and sweetness to dishes. Finally, cumin seeds offer a warm, spicy flavor that rounds out the blend and gives it a unique taste.

Here’s how to make a delicious Sri Lankan chicken curry using this spice mix:

  • 1 pound of chicken, cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, chopped
  • 2 tablespoons of the Sri Lankan spice blend (roasted coriander, fenugreek, and cumin seeds)
  • 1 tablespoon chili powder
  • 1/2 cup coconut milk
  • Salt, to taste
  • 2 tablespoons of vegetable oil

Heat the oil in a large pan over medium-high heat. Add the onion and sauté for 2–3 minutes until it turns translucent.
Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
Add the Sri Lankan spice blend and chili powder and sauté for 1-2 minutes until the spices are fragrant.
Add the chicken and cook for 5-7 minutes until it starts to brown.
Add the tomatoes and cook for another 2–3 minutes until they start to soften.
Pour in the coconut milk and stir to combine. Add salt to taste.
Reduce the heat to low and let the curry simmer for 20–25 minutes until the chicken is cooked through and the sauce has thickened.
Serve hot with rice or bread.

We hope you relish preparing and savoring this delectable Sri Lankan curry! Don’t forget to stop by our shop and add this exceptional spice blend to your pantry.

Select options

Sri Lankan Curry Powder

Select options

Sri Lankan Roasted Curry Powder


Leave a Reply

Your email address will not be published. Required fields are marked *