How to Make Vegetarian Sri Lankan 'Chicken' Curry (Traditional & Healthy Version)
Sri Lankan Chicken Curry is a celebrated dish rooted in the coastal flavours and spice traditions of Sri Lanka, which shares close culinary ties with South Indian regions like Tamil Nadu and Kerala. For those following a vegetarian diet but wishing to experience the rich, aromatic profile of this dish, this healthy adaptation swaps chicken with protein-rich soya chunks (soya wadi), making it perfect for Indian households. The curry boasts a vibrant medley of spices—coriander, fennel, cumin, and cinnamon—infused in creamy coconut milk, reminiscent of festive feasts in South Indian homes. This vegetarian Sri Lankan Curry is ideal for lunch, especially during Indian festivals like Pongal or Vishu, when families seek flavourful, yet balanced meals. The dish balances heat, tang, and sweet notes, making it a comforting choice for both everyday meals and special occasions. Enjoy it with steamed rice, brown rice, or even millets for a nutritious Indian thali experience. Authentic, wholesome, and packed with Indian flavours, this curry brings the taste of the southern coast right to your kitchen.
Ingredients
Step-by-step instructions
Step 1 · Soak soya chunks in hot water for 10 minutes
Soak soya chunks in hot water for 10 minutes. Squeeze out excess water and set aside.
Step 2 · Heat oil in a kadhai or heavy-bottomed pan
Heat oil in a kadhai or heavy-bottomed pan. Add cumin seeds, fennel seeds, and cinnamon stick. Sauté until aromatic.
Step 3 · Add sliced onions and curry leaves
Add sliced onions and curry leaves. Sauté till onions turn golden brown.
Step 4 · Stir in ginger-garlic paste and green chilli
Stir in ginger-garlic paste and green chilli. Cook till raw smell disappears.
Step 5 · Add chopped tomatoes
Add chopped tomatoes, turmeric, coriander, and red chilli powder. Cook till tomatoes turn mushy and oil separates.
Step 6 · Add soaked soya chunks
Add soaked soya chunks. Mix well to coat with masala. Sauté for 2 minutes.
Step 7 · Pour in coconut milk and salt
Pour in coconut milk and salt. Mix, bring to a gentle boil, then simmer for 5 minutes on low flame.
Step 8 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves. Serve hot with brown rice, red rice, or whole wheat phulka.
Why this recipe is healthy
With its high protein and fiber content, this Sri Lankan-style soya curry helps in weight management and supports digestive health. Using coconut oil and coconut milk in moderation adds healthy fats without excess calories. The dish is free from refined flour (maida) and can be paired with brown rice or millet for a complete, low-GI meal. Its antioxidant-rich spices boost immunity, making it a smart, wholesome lunch option.
A note on tradition
Sri Lankan curries have found their way into South Indian kitchens, especially in Tamil Nadu and Kerala, due to historic migration and cultural exchange. Today, Indian families often prepare such coconut-rich curries during festivals like Pongal or Onam, serving them with rice or appam. This vegetarian version is perfect for family gatherings, festive thalis, or as a special weekend meal, celebrating the shared heritage of coastal India and Sri Lanka.