Simmer: Once the curry comes to a boil reduce the heat to medium and simmer for 30 minutes stirring occasionally. Add coconut milk, cook uncovered in medium heat for further 10 minutes. Sri Lankan chicken curries can be made with or without coconut milk. To make the curry without coconut milk, omit the coconut milk altogether.
This classic Sri Lankan Chicken Curry is the most popular meat curry in all Sri Lanka. The star of all the Lankan parties and gatherings. And the base of many other Sri Lankan dishes. If you love Sri Lankan food and hot and spicy curries, you got to give this lip smacking, authentic chicken curry recipe a try.
Yes, we usually add 2 tsp of cayenne pepper (yup! that’s TWO teaspoons, we really do like it spicy), and 1 tbsp of regular (not sweet or smoked) paprika. In Sri Lanka, you’d only use chili powder that is pretty strong, and very vibrant in color, so it flavors the curry while making it beautifully red colored as well.
The result will be a very mild Sri Lankan chicken curry, that’ll be mostly brown in color (and not a red curry), with a slight red tinge (from the tomatoes), but it will still be just as delicious without the heat. there’ll be some oil floating on top (especially, if the curry is made with coconut milk.