Sri Lankan Chicken Kuruma (Mild Creamy Coconut Chicken Curry)
Sri Lankan Chicken Kuruma is a mild, creamy, and aromatic chicken curry made with coconut milk, gentle spices, and herbs. It has a rich, smooth gravy and is perfect with rice, string hoppers, roti, or paratha. Unlike spicy curries, kuruma has a balanced flavor that highlights coconut and fragrant spices.
Ingredients
500 g chicken (cut into medium pieces)
1 large onion, sliced
2 green chilies, slit
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 small cinnamon stick
2 cardamom pods
3 cloves
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp curry powder (unroasted preferred)
1 cup thick coconut milk
1 cup thin coconut milk or water
2 tbsp coconut oil
1 tsp salt (adjust to taste)
1 tbsp lime juice (optional)
1 large onion, sliced
2 green chilies, slit
1 tbsp ginger-garlic paste
1 sprig curry leaves
1 small cinnamon stick
2 cardamom pods
3 cloves
1 tsp turmeric powder
1 tsp black pepper powder
1 tsp curry powder (unroasted preferred)
1 cup thick coconut milk
1 cup thin coconut milk or water
2 tbsp coconut oil
1 tsp salt (adjust to taste)
1 tbsp lime juice (optional)
Method
Heat coconut oil in a pot over medium heat.
Add cinnamon stick, cardamom pods, cloves, and curry leaves. Fry for about 30 seconds until fragrant.
Add sliced onions and green chilies. Cook until the onions become soft and slightly golden.
Add ginger-garlic paste and cook for about 1 minute until the raw smell disappears.
Add turmeric powder, curry powder, black pepper powder, and salt. Mix well with the onions and spices.
Add the chicken pieces and stir well so the chicken is coated evenly with the spices. Cook for 3–5 minutes.
Pour thin coconut milk (or water), cover, and cook on medium heat until the chicken becomes tender. Stir occasionally.
Add thick coconut milk and reduce the heat to low. Simmer gently until the gravy thickens slightly. Do not boil.
Add lime juice if using, mix gently, and remove from heat.
Serve hot with rice, string hoppers, roti, or paratha.
Add cinnamon stick, cardamom pods, cloves, and curry leaves. Fry for about 30 seconds until fragrant.
Add sliced onions and green chilies. Cook until the onions become soft and slightly golden.
Add ginger-garlic paste and cook for about 1 minute until the raw smell disappears.
Add turmeric powder, curry powder, black pepper powder, and salt. Mix well with the onions and spices.
Add the chicken pieces and stir well so the chicken is coated evenly with the spices. Cook for 3–5 minutes.
Pour thin coconut milk (or water), cover, and cook on medium heat until the chicken becomes tender. Stir occasionally.
Add thick coconut milk and reduce the heat to low. Simmer gently until the gravy thickens slightly. Do not boil.
Add lime juice if using, mix gently, and remove from heat.
Serve hot with rice, string hoppers, roti, or paratha.
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