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Sri Lankan Chicken Curry

Yields6 Servings

Sri Lankan Chicken Curry

 1 tbsp Olive Oil
 1 Large onion (peeled and chopped)
 2 Cloves garlic (minced)
 1 Inch Fresh Ginger (peeled & minced)
 420 g Skinless, boneless Chicken Thighs
 3 Cardamon Pods
 1 tsp Chilli Flakes
 2 tsp Ground Cumin
 1 tsp Tumeric
 ¼ tsp Ground Cloves
 1 tsp Ground coriander
 ½ tsp Ground black pepper
 1 tbsp Curry powder
 1 tbsp Paprika
 1 400g can chopped tomatoes
 1 400ml can coconut milk
 2 Bay Leaves
 1 Cinnamon stick (broke in half)
 1 tbsp Caster sugar
 1 tsp Sea salt flakes
 1 Bunch coriander (chopped for serving)

Add oil, onion, garlic, cardamon and ginger to a heavy based pan and cook over a low heat until softened.


Cut each chicken thigh into 2 or 3 pieces depending on size. Add to a bowl along with chilli flakes, cumin, tumeric, clove, coriander, curry powder, paprika and black pepper. Massage into the chicken pieces to coat evenly.


Add the spice coated chicken into the pan and cook for a moment. stirring and moving everything about constantly to prevent it catching on the bottom.


Stir in the can of chopped tomatoes, coconut milk, bay leaves, sugar, cinnamon stick and salt. Allow to simmer uncovered for 25 - 30 minutes stirring occasionally to prevent bottom from burning. Test chicken meat has cooked through.


Test seasoning, remove cinnamon sticks and bay leaves, then pour into a serving dish and sprinkle with chopped coriander.

Nutrition Facts

Servings 6