May 21, 2018 | Wellness

Sri Lankan Chicken Curry

Being a common delicacy in the Indian subcontinent, there is no shortage of chicken curry recipes out there, but we guarantee our Head Chef Roshan’s Sri Lankan Chick Curry will top them all. A rustic and authentic quick Sri Lankan one-pot wonder, packed with tonnes of hot Asian spices and fragrant pandan leaves, PLUS it’s simple to modify for vegetarians.

Sri Lankan Chicken Curry – 4 serves

• Coconut oil for pan

• Cinnamon stick (crushed)

• 3-4 pandan leaves

• 3-4 curry leaves

• 1t garlic (crushed)

• 2T Spanish onion (finely sliced)

• 1t mustard seeds (whole)

• 1t turmeric powder

• Diced chicken thigh (x4) or breast (x2)


Toss the chicken thigh or breast in black pepper, chilli powder, curry powder and roast curry powder – set aside. Saute onion, garlic, leaves and seeds in coconut oil.
Soften, then add: 

• 1T curry powder

• ½t chilli powder

• ½t black pepper

• 2T roast curry powder

• 2-3 x tomatoes (thinly sliced)

• Cardamom x 3 pieces

Stir over heat for one minute, then add the chicken
Brown, then add:

• 1t sea salt

• ½ cup ‘light’ coconut milk (made up with half water)

Don’t cover to cook, just cook until chicken is cooked through and serve with fluffy jasmine rice and coconut sambal!

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