Sri Lankan Style Chicken Red Curry

This is how I make my quick an easy chicken curry on a week night. I may not be able to find all the original spices or herbs all the time, so I will mention the substitutes.

If you can find, please use the following in it’s most authentic form or use the substitutes;
Curry leaves: Use fresh curry leaves. If not use dried version.
Coconut milk: Use freshly squeezed. If not use canned or powdered coconut milk
Curry powder: Sri Lankan curry powder is slightly different. So use that if you can find it. Otherwise, Indian curry powder works too.
Fenugreek seeds: Available online to purchase. They are mostly toasted, which is good. If they are raw, you can toast them lightly in a pan. Toasted seeds will last longer too and tastes way better. They are bitter when eaten on their own, but adds flavor to curries

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2 comments

  1. Thank you so much for the chicken curry recipe. It’s one dish I can never make right and my recipe changes every time. Will definitely try yours one of these days! It looks so delicious! ♥️

    1. You are welcome! Well, it is the same with me. I always taste and adjust spices and substitute with what I have, so mine is slightly different every time, but delicious all the time LOL 😀

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