Quick take: This is the starter flagship: a deeply spiced chicken curry with onion, garlic, ginger, curry leaves, cinnamon, roasted curry powder, chili, and a gentle coconut finish. The goal is not restaurant gloss — it is a reliable home method that teaches the rhythm of Sri Lankan curry cooking.
Ingredients
- 1 kg bone-in chicken pieces or thighs
- 2 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 10 curry leaves, fresh or frozen
- 1 cinnamon stick
- 2 tbsp roasted Sri Lankan curry powder
- 1 tsp turmeric
- 1–2 tsp chili powder
- 1 cup coconut milk
- 1 cup water or light stock
- Salt and lime to finish
Method
- Salt the chicken and rest while preparing aromatics.
- Heat oil, then cook onion until golden at the edges.
- Add garlic, ginger, curry leaves, and cinnamon; fry until fragrant.
- Stir in curry powder, turmeric, and chili for 30 seconds so the spices bloom but do not burn.
- Add chicken and coat every piece in the spice base.
- Pour in water, cover, and simmer until the chicken is cooked through.
- Add coconut milk and simmer uncovered until the sauce thickens.
- Finish with lime and adjust salt.
Cook's notes
- Bone-in chicken gives the best curry flavor, but boneless thighs are easier for weeknights.
- If curry leaves are hard to find, use frozen leaves from a South Asian grocery; dried leaves are weaker but still useful.
- Roasted curry powder changes the flavor more than extra chili does.
Serving idea
Serve this with steamed rice, dhal, coconut sambol, and one fresh or pickled side. If you are cooking for the first time, make one curry and one sambol instead of trying to build a full feast.
Recipe note: ingredient brands, spice heat, coconut milk thickness, and cookware vary by country. Taste as you cook, and adjust salt, lime, chili, and coconut milk to your kitchen.