Sri Lankan Chicken Curry Meal Prep
A from-scratch Sri Lankan curry powder, whole seeds toasted and ground, seared chicken thigh simmered low and slow in a coconut milk gravy. Served with basmati rice and whatever extras you like.
Toast the whole seeds just until they crackle and turn a shade darker, pushing past that point makes the ground curry powder taste bitter. Give the curry powder its full 3 minutes in the pan before the tomatoes go in too, that cooks out the raw, dusty taste and lets the oils release properly.
Keeps in the fridge for 4 days or the freezer for 3 months. Coconut milk sauces can separate slightly once thawed, just give it a good stir while reheating to bring it back together.
Sri Lankan Chicken Curry Meal Prep
CHICKEN · MEAL PREP · MEDIUM
A curry powder worth making from scratch
Toasting and grinding your own curry powder gives a warmth and depth that pre-ground versions just can't match, especially once it's had its full 3 minutes blooming in the pan.
Searing the chicken in batches before it goes into the sauce builds real flavour into the gravy, rather than steaming it and losing that browned, developed taste.
This is proper batch-cooking territory, it freezes well, reheats cleanly, and the flavour holds up brilliantly across the week.
Sri Lankan Chicken Curry Meal Prep
Ingredients
Curry Powder
- 15 g Coriander Seeds
- 10 g Cumin Seeds
- 5 g Fennel Seeds
- 3 g Fenugreek Seeds
- 4 Green Cardamom Pods
- 5 Whole Cloves
- 4.5 g Ground Turmeric
- 1.5 g Dried Chilli Flakes Optional
- 1 Cinnamon Stick
Chicken & Gravy (Sauce)
- 28 g Coconut Oil Divided
- 1.2 kg Chicken Thigh, Boneless & Skinless Diced
- 2 Brown (Yellow) Onions Sliced
- 4 Garlic Cloves Grated
- 35 g Ginger Peeled & Grated
- 2 Diced or Crushed Tomatoes
- 250 ml Coconut Milk
- Salt To Taste
Basmati Rice
- 300 g Basmati Rice Washed
- 600 ml Cold Water
- Salt To Taste
Optional Extras
- Chilli Sliced
- Cashew Nuts Crushed
- Coriander (Cilantro)
- Naan
Method
- Toast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds in a dry pan over medium-high heat for 2 minutes, or until lightly golden and just starting to crackle.
- Place all the curry powder ingredients — the toasted seeds, cardamom pods, whole cloves, ground turmeric, dried chilli flakes (if using), and cinnamon stick — into a spice grinder or mortar and pestle, and grind into a fine powder. Set aside.
- Heat half the coconut oil in a large pan or pot over medium-high heat and sear the chicken in batches for 3 minutes on each side, or until golden brown all over. Remove and set aside in a bowl.
- Add the remaining coconut oil to the same pan along with the onion, garlic and ginger. Sauté for 6 minutes, or until lightly golden and soft. Add the curry powder and fry for 3 minutes, stirring regularly.
- Add the diced tomatoes, season to taste, mix well and bring to a boil. Reduce the heat to low and simmer for 3 minutes.
- Place the chicken back into the sauce along with any juices from the resting bowl. Cover and simmer for 30 minutes, stirring frequently — by this point the chicken will be well past the safe internal temperature of 74°C (165°F).
- In the meantime, place the washed rice into a saucepan over high heat, add the water and bring to a boil. Once boiling, cover with a lid, reduce the heat to low, and steam for 14 minutes. Turn off the heat, keep the lid on, and let it sit for 4 minutes before fluffing with a fork.
- After the 30 minutes is up, stir the coconut milk through the curry sauce, taste for seasoning, and simmer for a final 2 minutes.
- Portion into 5 (750ml) meal prep containers and garnish with cashew nuts (optional), coriander, sliced chilli and naan bread.
Why toast and grind the curry powder from scratch?⌄
Toasting whole seeds wakes up their oils and gives the curry powder a depth pre-ground versions can't match, especially once bloomed in the pan.
Does the coconut milk sauce freeze well?⌄
Yes, it holds up well in the freezer for up to 3 months. It can separate slightly once thawed, a good stir while reheating brings it back together.
Can I adjust the spice level?⌄
Yes, the dried chilli flakes in the curry powder are already optional. Add extra sliced chilli at the end if you want more heat, or leave it out entirely for a milder curry.
Can I make the curry powder ahead in a bigger batch?⌄
Definitely, double or triple the spice quantities and store the ground powder in an airtight container away from light. It'll keep its potency for a few months.
This meal was very nice. Great curry flavour though I’d turn down on the heat the next time. It’s strange as I love hot food but I think this type of curry, like tikka masala, would work better on the milder side.
The only issue I had with the recipe was with the rice cooking method in the oven. I’ve got an extra thermometer in there to ensure it’s at the right temp and it was, but for some reason the rice was under cooked. Even from after doubling the time it still was perfect. Next time I’ll just use a rice cooker like I normally do.
I’d make the curry again. Thanks for the recipe.
Glad you enjoyed it. All ovens are different, and it also depends if you used fan forced or not. Even with a thermometer in the oven displaying the temp, the ovens speed could be weakened. Happy to hear you enjoyed the curry.
i have every recipe in my cabinet wow! guess i’m eating like a queen tonight haha
Amazing! Please enjoy.