Description
A fiery and fragrant Jaffna-style chicken curry recipe from Sri Lanka, featuring bold spices, fenugreek, and curry leaves for an authentic taste experience.
Ingredients
Scale
- For the Chicken Marinade:
- 2 lbs (900g) bone-in chicken pieces (thighs and drumsticks preferred)
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- Juice of 1 lime
- For the Curry:
- 2 tbsp vegetable oil (or coconut oil)
- 1 large red onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece of ginger, minced
- 1 sprig curry leaves (about 12–15 leaves)
- 1 tsp fenugreek seeds
- 2 green chilies, slit lengthwise
- 2 tsp Jaffna curry powder
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 cinnamon stick
- 1 small tomato, chopped
- 1 cup coconut milk (thick)
- 1 ½ cups water
- Salt to taste
- Optional for garnish: Additional curry leaves, Sliced red onions, or lime wedges
Instructions
- Marinate the chicken: Combine chicken pieces with chili powder, turmeric, salt, and lime juice in a bowl. Massage marinade into chicken and let sit for at least 30 minutes (or overnight in the fridge).
- Sauté aromatics: Heat oil in a heavy-bottomed pan over medium heat. Add fenugreek seeds and cook for a few seconds until slightly browned. Add curry leaves, sliced onions, garlic, ginger, and green chilies. Sauté until onions are golden brown.
- Add spices and tomatoes: Reduce heat slightly. Stir in Jaffna curry powder, coriander, black pepper, and cinnamon stick. Toast spices for one minute. Add chopped tomatoes and cook until they break down into a thick base (5–7 minutes).
- Add chicken and simmer: Add marinated chicken to the pot, coating it in the mixture. Cook uncovered for about 10 minutes, stirring occasionally, until chicken is seared.
- Add liquids and simmer: Pour in coconut milk and water. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 30–35 minutes, or until chicken is cooked through and tender. The sauce should thicken.
- Finish and serve: Taste for salt and adjust. Let the curry rest for 10 minutes with the lid on for deeper flavor. Garnish with fresh curry leaves or sliced onions if desired.
Notes
- Using coconut oil is traditional for Jaffna-style chicken curry and adds depth.
- For a more intense flavor, let the curry rest for 10 minutes after cooking with the lid on.
- This Jaffna chicken curry often tastes even better the next day.
- Jaffna-style chicken curry is best enjoyed with steamed white rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Slow Simmer
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
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