Anti Inflammatory Sri Lankan Chicken Curry
This deeply aromatic curry is the kind of dish that fills your kitchen with warmth before you've even taken a bite. Bone-in chicken is seared until the skin turns deep golden, then slowly simmered in full-fat coconut milk alongside turmeric, ginger, garlic, lemongrass, and a layered spice blend — every single one of those ingredients pulling serious anti-inflammatory weight. Turmeric and ginger in particular are among the most well-studied compounds for supporting the body's natural inflammatory response, and here they're not just a sprinkle — they're built into the foundation of the dish. Coconut oil and coconut milk replace inflammatory refined seed oils and dairy, keeping the sauce rich and silky without any of the usual trade-offs. The long, low simmer does the heavy lifting, coaxing the chicken until it's nearly falling off the bone and the sauce has thickened into something you'll want to spoon over everything. A squeeze of fresh lime at the end brightens the whole pot and ties the flavors together beautifully. Served over brown rice with a handful of cilantro, this makes a satisfying, nourishing dinner for four that genuinely doesn't taste like it's doing you any favors — it just tastes incredible.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs and drumsticks
- 1 tsp ground turmeric
- 1 tsp fine sea salt
For the curry
- 3 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 2 fresh green chiles (such as serrano or thai), thinly sliced
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 8 fresh curry leaves (or 12 dried)
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 2 tsp sri lankan or madras curry powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp black pepper, freshly ground
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- cooked brown rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken with the turmeric and 1 tsp salt until evenly coated. Set aside while you prepare the aromatics.
- 2
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the chicken pieces skin-side down and sear, undisturbed, for 5–6 minutes until the skin is deep golden and releases easily from the pot. Flip and sear the other side for 3 minutes. Transfer the chicken to a plate and set aside.
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