Hotel Style SriLankan Chicken

Learn how to make Hotel Style creamy easy SriLankan chicken at home with curry leaves, whole spices and coconut milk.

 

If you love mildly spicy, aromatic and creamy chicken curries, this Sri Lankan-style chicken is a must try. The magic begins with curry leaves sizzling in hot oil and ends with a smooth coconut milk finish — simple yet deeply flavourful.

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🧂 Ingredients

• Chicken – 500 gm

• Sliced onion – 2 medium

• Curry leaves – a handful

• Ginger-garlic paste – 1 tbsp

• Green chilli – 2 (slit)

• Turmeric powder – ½ tsp

• Red chilli powder – 1 tsp (adjust to taste)

• Coriander powder – 1 tsp

• Black pepper powder – ½ tsp

• Whole spices (cinnamon, cardamom, cloves, bay leaf)

• Coconut milk – ½–1 cup

• Salt – to taste

• Oil – 2–3 tbsp

• Water – as needed

• Fresh coriander (optional)

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👩‍🍳 Method

First heat oil in a kadhai. Once the oil is nicely hot, add the curry leaves. Let them splutter — this is where the beautiful coastal aroma starts building.

Immediately add the sliced onions and sauté on medium flame. Cook patiently until the onions turn soft and lightly golden. No rushing here — this step builds the base flavour.

Now add the ginger-garlic paste and cook for a minute or two until the raw smell disappears. Add the slit green chillies and give everything a good stir.

At this stage, add the whole spices — cinnamon, cardamom, cloves and bay leaf. Let them release their fragrance in the oil for a few seconds.

Lower the flame slightly and add turmeric powder, red chilli powder, coriander powder and black pepper powder. Sprinkle a little water and cook the masala so it doesn’t burn and the spices bloom properly.

Now add the chicken pieces and mix well. Cook on medium flame for a few minutes so the chicken gets nicely coated with the masala. Cover and let it cook in its own moisture for some time.

Once the chicken starts releasing oil and is partially cooked, add some water as per your desired gravy consistency. Cover and cook until the chicken becomes tender.

Finally, pour in the coconut milk and gently mix. Keep the flame low and let it simmer for 5–7 minutes. Do not boil after adding coconut milk — just a gentle simmer is perfect.

Check seasoning, adjust salt if needed, and finish with a light sprinkle of fresh coriander if you like.

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🍽️ Serving Suggestion

Serve this warm, creamy Sri Lankan chicken with:

• Steamed rice

• Appam

• Soft roti

• Or even simple jeera rice

Pure comfort with coastal soul ✨

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