Home Curry

Sri Lankan Chicken Kuruma (Mild Creamy Coconut Chicken Curry)

Helafood Chef
Feb 28, 2026
30 Min Prep

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 List

  • 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)

Preparation Steps

1

Heat coconut oil in a pot over medium heat

2

Add cinnamon stick, cardamom pods, cloves, and curry leaves

3

Fry for about 30 seconds until fragrant

4

Add sliced onions and green chilies

5

Cook until the onions become soft and slightly golden

6

Add ginger-garlic paste and cook for about 1 minute until the raw smell disappears

7

Add turmeric powder, curry powder, black pepper powder, and salt

8

Mix well with the onions and spices

9

Add the chicken pieces and stir well so the chicken is coated evenly with the spices

10

Cook for 3–5 minutes

11

Pour thin coconut milk (or water), cover, and cook on medium heat until the chicken becomes tender

12

Stir occasionally

13

Add thick coconut milk and reduce the heat to low

14

Simmer gently until the gravy thickens slightly

15

Do not boil

16

Add lime juice if using, mix gently, and remove from heat

17

Serve hot with rice, string hoppers, roti, or paratha

Culinary Discussion

Share your Result

Optional Upload

Rating 4.8

Share this recipe

Recipe link copied to clipboard!