How to make Ceylon Chicken Kari -

It is a Srilankan chicken curry made with coconut milk.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Coconut Scraped

Cuisine : Indian

Course : Main Course Chicken

Ceylon Chicken Kari

Ceylon Chicken Kari Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ceylon Chicken Kari Recipe

  • Chicken 800 grams

  • Coconut Scraped 1 inch piece

  • Garlic 3-4 cloves

  • Green chilli 2

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1 1/2 tablespoons

  • Salt to taste

  • Coconut scraped 1 cup

  • Oil 6 tablespoons

  • Cinnamon 1 inch stick

  • Green cardamom 3-4

  • Cloves 3-4

  • Star anise 1

  • Bay leaves 2

  • Onions chopped 4 medium

  • Red chilli powder 1 tablespoon

  • Curry leaves 10-12 leaves

  • Mustard seeds 1/2 teaspoon

  • Coriander powder 1 1/2 tablespoons

  • Whole dry red chillies 2


Step 1

Wash, clean and cut chicken into about ten to twelve equal sized pieces. Grind ginger, garlic and green chillies to a smooth paste.

Step 2

Marinate chicken in turmeric powder, ginger-garlic-green chilli paste, lemon juice and salt. Leave aside to marinate for about half an hour, preferably in the refrigerator. Grind scraped coconut with one-cup warm water, extract thick milk and repeat with two cups of water to get a second extract and keep aside.

Step 3

Heat four tablespoons oil in a thick-bottomed pan, add cinnamon, green cardamoms, cloves, star anise and bay leaves and stir-fry briefly. Add chopped onion and sauté till it starts to turn light brown. Add red chilli powder and coriander powder and mix. Add chicken pieces, sauté for a few minutes to seal the exterior, pour the second coconut extract, cover and cook on medium heat for ten to fifteen minutes or till the chicken is cooked.

Step 4

Remove from heat, add first extract of coconut milk and reheat on medium heat for three to four minutes, stirring occasionally. Heat remaining oil, stir in mustard seeds and when they start crackling, add curry leaves and red chillies. Pour the tempering into the prepared chicken curry and immediately cover to trap the flavour and aroma.

Step 5

Adjust seasoning and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.