White Chicken Curry

Normally we used to eat chicken as a spicy curry, fried or roasted. I have never eaten a white chicken curry in my life, and haven’t seen any Sri lankan making chicken as a white curry. So I just thought to experiment a white chicken curry and it was very successful. Everyone who ate this dish told it´s very nice and tasty. So the experiment was successful and decided to share it with all of you. Try the recipe by yourself too.
Hope you’ll like it, just like other dishes :-).
Good luck with the recipe.

500g chicken – cut into small chucks
½ onion – sliced
3 cloves of garlic – sliced
4 – 5 curry leaves
½ teaspoon fenugreek (Uluhal)
1 teaspoon Sri Lankan raw curry powder
¼ teaspoon Chili powder
½ teaspoon Turmeric
1 ½ cups coconut milk
350ml water
Salt to taste

Place these all ingredients (onions, garlic, fenugreek, curry leaves, turmeric, chili powder, Sri Lankan raw curry powder & salt) in a medium size saucepan.
Then add the chicken pieces into the saucepan and mix it well.
Then add water and ½ cup of coconut milk and mix it well with chicken mixture.
And now keep the saucepan on high heat for nearly 15 minutes.
Then stir the curry and keep it on heat for nearly another 15- 20 minutes.
When the water level has gone down, it’s the time to the rest of the coconut milk into the chicken, and slowly mixes it well.
Reduce the heat and keep the saucepan on heat for another 15 minutes or the amount of the gravy you want. Taste for salt.
(Stir the curry while you are cooking. If you don’t, the coconut milk will get curdle.)

You can eat white chicken curry with rice, bread, roti, string hoppers or anything you like.

1. If you cut chicken into small chunks, the benefits are, chicken will cook quickly, it will adsorb the spices well and at last the taste is very good.
2. Firstly chicken should cook in the second time milk. (Diya kiri)
3. After you added the coconut milk for the second time, if you keep the curry on very low heat for nearly ½ hour, you will get a nice yellowish oil layer on the top of the chicken curry.
4. If you like, you can sprinkle little bit of Sri Lankan roasted curry powder on the top of the curry. (Before or after transfer the curry into a serving dish.)



  1. I have never seen this kind of curry before either, but I have heard of it. I like my brown and black curries so much I hardly ever try the lighter side... but maybe I'm missing out!

  2. My step mother is from Guyana and the chicken curry she grew up cooking and the one she made often was white. I grew up eating the traditional curry my grandmother made and they were brown. The difference is the use of the raw curry powder v. roasted curry powder. Very interesting... Thanks Chamari

  3. I tried this, and it was nice. Thanks.

  4. one of my lankan guy friends made a white curry he used a lot of raw green chilies and gralic and curry leaves and blended them to made a paste and came out really good. my mom also made one but she has got the recipe from a filipino friend they make white curries too..its good for a change

  5. Lovely recipe. Will tr it.

    I have a question. A Sri Lankan friend gave me some chili powder that has a very distinctive flavour, almost with hints of fennel and coriander... Do you know what I mean? I've searched the net, but couldn't see anything but the ordinary chili powder. thanks.

  6. To maninas

    Actually Sri Lanakan chili powder is a combination of different spices, but chilies being the greater potion. What people add defers to individuals. But normally u add little bit of dried fennel and coriander.

  7. Chathuri
    Clean the cooker around the cooking plates. Try kitchen steel wool or the scrunched up round steinless steel balls you find in packs of 2 or 4 at the household section of supermarkets.
    Its ok for us as we cook at our homes - but its not good for you.
    Little things that make better image.
    Good luck sis!

  8. Thanks. That's helpful to know for when I run out! Are the chilies and spices roasted?

    I saw recipes for Tamil red curry powder which has chilies. that's not the same, is it?

  9. Maninas,

    You guessed right, all the ingredients are dry roasted on a pan or in the oven on a baking tray before grinding. It's a light roasting, the aim is to get any hint of moisture out, so they will grind into a fine powder. Moisture can lead to clumping, or result in a less than a fine ground result. Ingredients are roasted stirring constantly to avoid burning or browning. Even slight browning will alter the taste. Only roasted curry powder ingredients are browned till they turn color.

    Again, you guessed right, Tamil red curry powder is something entirely different. That will give you Southern Indian (Tamil Nadu region) flavors rather than Sri Lankan flavors.

  10. Hi Chamari,
    I have made this in the morning to take to potluck dinner tonight. I had to stop myself from eating it for lunch! It is a very tasty, mild curry.
    By the way, I see that you post less and less these days, you posted a lot in 2009 but only 1 recipe in 2011, are you too busy? Please carry on posting the recipes.
    I have recently come back from 8-day trip in Sri Lanka and I have bought a cookery book but I compare the recipes with yours and yours are better! So far I made the raw Srilankan curry powder, dal and white curry chicken. The videos also help. Thank you!

  11. Hi Chamari, Thanks a lot for ur recipe. I tried it...it was delicious!!!!!!!!!!!!!!

  12. can we use cow's milk instead of coconut milk? or any other substitute? please do reply me! i want to try this recipie.

  13. Thank u very much Chamari,
    Im from south korea. If u can tell us how to make pol roti its a big help...
    Keep the good work up. thank u...

  14. thanks Chamai. Delicious.....pls give me rospan recipe.

  15. thanks alot akki!!! i finally made the first chicken curry in my life! thanks to you :)



Post a Comment