When you talk about soul-satisfying, spice-laden meals that wake up every sense, a Jaffna-style chicken curry checks every box. This traditional Sri Lankan chicken curry isn’t just a dish—it’s an experience. Hailing from the northern region of Sri Lanka, Jaffna cuisine is bold, unapologetically spicy, and deeply aromatic, with signature ingredients like fenugreek, curry leaves, and roasted curry powder creating a depth of flavor you won’t find in more mainstream curries. If you've only had Thai chicken curry or even a classic chicken curry recipe Indian spicy style, you’re in for a whole new world with this one. It’s often served as part of a larger rice and curry Sri Lanka-style spread, but trust me—it can stand gloriously on its own.
Jaffna-Style Chicken Curry with Fenugreek and Curry Leaves
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine Sri Lankan
Heavy-bottomed pan or clay pot A must for slow-cooked curries to avoid burning and ensure even cooking. Clay pots are traditional and enhance the flavor with earthy undertones.
Sharp chef’s knife For prepping the chicken and vegetables efficiently.
Cutting board Preferably wooden or plastic with a groove to catch juices.
Wooden Spoon or Spatula For stirring without damaging your cookware.
Measuring spoons and cups Precision matters for spice-heavy recipes.
Small blender or mortar & pestle (optional) For grinding fresh ginger-garlic paste if you want to go the extra mile.
For the Chicken Marinade
- 2 lbs 900g bone-in chicken pieces (thighs and drumsticks preferred for flavor and moisture)
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- Juice of 1 lime
For the Curry
- 2 tbsp vegetable oil coconut oil is traditional and adds depth
- 1 large red onion thinly sliced
- 4 garlic cloves minced
- 1- inch piece of ginger minced
- 1 sprig curry leaves about 12–15 leaves
- 1 tsp fenugreek seeds
- 2 green chilies slit lengthwise
- 2 tsp Jaffna curry powder see note below
- 1 tsp ground coriander
- 1 tsp black pepper
- 1 cinnamon stick
- 1 small tomato chopped
- 1 cup coconut milk thick
- 1 ½ cups water
- Salt to taste
Optional for garnish
- Additional curry leaves
- Sliced red onions or lime wedges
Step 1: Marinate the Chicken
In a large bowl, combine the chicken pieces with chili powder, turmeric, salt, and lime juice. Massage the marinade into the chicken well and let it sit for at least 30 minutes—though overnight in the fridge brings even better results. This step builds the first layer of flavor and helps tenderize the meat.
Step 2: Sauté Aromatics
Heat oil in a heavy-bottomed pan over medium heat. Add fenugreek seeds first and let them sizzle for a few seconds until slightly browned (but not burnt). Then toss in curry leaves, sliced onions, garlic, ginger, and green chilies. Sauté until onions are golden brown and the kitchen smells like you're in the heart of Jaffna.
Step 3: Add Spices and Tomatoes
Reduce the heat slightly and stir in the Jaffna curry powder, coriander, black pepper, and cinnamon stick. Toast the spices for a minute before adding chopped tomatoes. Cook until the tomatoes break down and form a rich, thick base—about 5–7 minutes.
Step 4: Add Chicken and Simmer
Add the marinated chicken to the pot, coating each piece in the flavorful onion-spice mixture. Let it cook uncovered for about 10 minutes, stirring occasionally, so the chicken gets a good sear and starts absorbing all those deep spices.
Step 5: Add Liquids and Simmer Gently
Pour in the coconut milk and water. Stir gently and bring to a boil. Then reduce the heat to low, cover the pot, and let it simmer for about 30–35 minutes or until the chicken is cooked through and tender. The sauce should thicken slightly and become darker as it reduces.
Step 6: Finish and Serve
Taste for salt and adjust if needed. For a more intense flavor, let it rest for 10 minutes after cooking with the lid on. Garnish with fresh curry leaves or sliced onions if desired. This dish often tastes even better the next day as the spices deepen.
Pairings
Jaffna-style chicken curry begs to be enjoyed with fluffy steamed white rice, preferably Sri Lankan samba rice or even basmati if that’s what you have on hand. It's a staple in many traditional sri lankan food spreads, alongside lentil dishes like parippu (dal curry) and sambols such as pol sambol (coconut relish) and seeni sambol (sweet-spicy onion chutney).
If you're doing a full rice and curry Sri Lanka experience, consider adding a cooling cucumber salad or a side of gotukola sambol (a Sri Lankan herb salad). For contrast, a mildly sweet pumpkin curry or a tangy kerala fish curry rounds out the meal.
For drinks, cold ginger beer, coconut water, or even a tangy tamarind juice help balance the heat of the curry. And if you're really going all in, serve the curry with string hoppers or pittu for a truly traditional Sri Lankan curry dinner.
FAQs
1. What kind of chicken is best for Jaffna-style curry?
Bone-in chicken thighs and drumsticks are ideal for this dish. They remain juicy, hold up well to long simmering, and absorb the spices beautifully. Boneless chicken can be used, but it may cook faster and miss out on that deep richness.
2. Can I make this curry less spicy?
Absolutely. You can reduce the chili powder or use a milder version. That said, Jaffna curry is meant to be hot. If you're new to spicy sri lankan chicken curry, start with less and add heat as you get comfortable.
3. Is this curry similar to Indian or Kerala chicken curry?
There are similarities, especially with Kerala-style curries that also use curry leaves and coconut milk. However, Jaffna curry uses a uniquely dark-roasted spice blend and fenugreek, giving it a distinctive flavor profile compared to typical curry chicken recipes or other desi food dishes.
4. Can I use store-bought curry powder?
You can, but it won’t give you the same depth. If you're in a pinch, go for a South Indian-style curry powder and toast it briefly to bring out the aroma. Making or sourcing an authentic Jaffna curry powder is well worth it.
5. How is this different from other Sri Lankan curries?
Jaffna-style curry is darker, spicier, and richer than many southern Sri Lankan versions. It’s different from milder dishes like Sri Lankan goat curry or even the more robust Sri Lankan black chicken curry. It’s a true taste of the north, with deep heat and bold flavor at its core.
