Ceylon Chicken Curry Recipe
A fragrant Sri Lankan Ceylon chicken curry that balances earthy spices with a subtle tang from tamarind and goraka. The slow simmer melds coconut milk and aromatic herbs into a silky sauce, while the marinated chicken stays tender and flavorful. Perfect for a comforting family dinner that showcases authentic home‑cooking traditions.
Recipe by Eroshan (Kolamba)· Structured by ReelsMeals
From: TikTok(view original)
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Cooking context
1 hr estimated total time for 4 servings.
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Ingredients
No main ingredients listed.
Chicken Marinade
- 1 1/2 lb chicken thighs
- 0.04 oz turmeric powder
- 0.05 oz crushed black pepper
- 0.53 oz tamarind paste
- 0.21 oz salt
Curry Base
- 0.53 oz coconut oil
- 4 clove garlic cloves
- 0.35 oz fresh ginger
- 1 sprig curry leaves
- 1 leaf pandan leaf
- 3 pod cardamom pods
- 3 clove cloves
- 1/4 oz roasted chilli powder
- 0.14 oz roasted curry powder
- 1 9/10 oz onion
- 1 9/10 oz tomato
- 1 piece garcinia cambogia (goraka)
- 1 cup water or thin coconut milk
- 0.11 oz crushed black pepper
- 1 7/10 fl oz coconut milk
Instructions
- 1Mix turmeric, black pepper, tamarind paste and salt into a paste. Rub all over the chicken thighs. Cover and refrigerate for at least 30 minutes, ideally up to 12 hours. Bring back to room temperature before cooking.
- 2Heat the coconut oil in a heavy pan over medium heat. Add the crushed garlic and ginger and cook until fragrant. Add curry leaves, pandan, cardamom and cloves and let them sizzle briefly to release their oils.
- 3Add the onions and cook until softened and translucent. Stir in the tomatoes and goraka. Lower the heat, cover and cook until the mixture softens and breaks down into a thick base.
- 4Add the marinated chicken and turn to coat in the base. Pour in 240 ml water or thin coconut milk so the liquid comes about halfway up the chicken. Bring to a gentle simmer, cover and cook on low for 30 minutes.
- 5Remove the lid, season with salt and add the crushed black pepper. Simmer for around 15 minutes, letting the sauce reduce and thicken slightly. Avoid rapid boiling.
- 6Lower the heat and stir in the coconut milk. Simmer gently, uncovered, for 5 minutes to bring everything together. Do not boil once the coconut milk is added.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for maximum flavor
Rub the turmeric, pepper, tamarind and salt paste on the chicken, cover, and refrigerate for at least 30 minutes before cooking.
Avoid boiling after adding coconut milk
Stir in the coconut milk, then simmer gently uncovered for 5 minutes without bringing it to a rapid boil.
Simmer covered for tender chicken
After adding the chicken and liquid, bring to a gentle simmer, cover, and cook on low for 30 minutes.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Ceylon Chicken Curry?
- About 1 hour in total: 10 minutes of prep and 50 minutes of cooking.
- How many servings does this Ceylon Chicken Curry recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ceylon Chicken Curry recipe come from?
- It was shared by Eroshan (Kolamba) on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.