Sri Lanka Chicken Curry Recipe



  • 50g ghee/oil
  • 2 medium onions, diced
  • 3 cloves garlic
  • 2 tbsp root ginger, diced
  • 2 tbsp Sri Lanka Chicken Curry Masala
  • 1kg Chicken pieces
  • 1 tsp salt
  • 2 tbsp vinegar (optional)
  • 1 can of tomato (420g)
  • 1 tsp lemon grass/lemon rind
  • 1 cup coconut cream


  1. Melt ghee/oil in a pan, add onions, garlic and ginger. Fry until onions are soft.
  2. Add the Sri Lanka Chicken Curry Masala, mix well frying until aromatic.
  3. Add the meat and seal well. Add salt, vinegar, tomatoes, lemon grass and mix well.
  4. Add coconut milk and bring to boil.
  5. Reducing heat to low, cover pan and simmer.
  6. Cook until the meat is tender and reduce the gravy with the lid off until thick.
  7. Serve the curry with rice, Naan bread, yoghurt and chutney.