Biryani Chicken Korma Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

This is a mild, aromatic tomato-based chicken and potato curry. It is mixed with rice to form the bottom layer of the biryani. This curry is also delicious on its own with fragrant samba rice.


  • 1 kg (2 lb 4 oz) all-purpose potatoes, unpeeled
  • 1.6


Boil the whole potatoes in a large saucepan until tender, then drain. When cool, peel and cut into 3-4 cm (1¼-1½ inch) pieces.

Place the chicken on a chopping board. Using a large knife or poultry scissors, joint the chicken into 8 pieces. Then, using a cleaver or large, heavy kitchen knife, cut the chicken through the bone into 4–5 cm (11/2–2 inch) pieces. Place the ch