Go Back Download PDF
–+ servings
image of Sri Lankan food at a cookery class Manchester
Print Recipe

Sri Lankan Chicken Curry

For a veggie/vegan option use paneer
Course: Main Course
Cuisine: Sri Lankan
Servings: 2 People

Ingredients

  • 2 tbsp Vegetable oil for cooking
  • 1/4 tsp Fenugreek seeds
  • 4 Fresh curry leaves
  • 1 Onion thinly sliced
  • 3 cloves Garlic mashed or grated
  • 1 tsp Fresh ginger grated
  • 1 tsp Ground Turmeric
  • 5 tsp Mild chilli powder
  • 1 tsp Sri Lankan spice mix
  • 1 Tbsp White wine vinegar
  • 2 Plum tomato chopped
  • 1/2 stick Cinnamon powder
  • 2 Cloves
  • 1/2 Lemongrass stick, bruised
  • 330 g Chicken thighs skinless and boneless or 300g paneer
  • 400 ml Coconut milk
  • 1/2 Lemon juice

Method

Make the Sri Lankan Spice Mix, recipe below

  • Heat the vegetable oil in a pan and add the fenugreek seeds and curry leaves, fry until browned add the onion, garlic and ginger gently fry for 10 minutes or until the onion is soft.
  • Add the ground turmeric, chilli powder, 2 tsp of the Sri Lankan spice mix and the vinegar, and stir well.
  • Add the chopped up tomatoes, cinnamon, cloves and lemongrass, then add the chicken and season. Stir to coat the chicken (or paneer) pieces in the spices.
  • Add the coconut milk, cover and cook on low for 30-40 minutes or until the chicken is tender. If using paneer cook for 5 minutes to keep it soft, the paneer is already cooked so just needs heating through.
  • Remove the cinnamon stick and cloves. Stir in the lemon juice and serve with rice.