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Sri Lankan Chicken Curry

Have I told you that my favourite TV programs are all food related ??? Masterchef Australia, Top Chef, Food Safari, Ultimake Cake Off....the list is endless.. Everytime I am in front of the TV, one can find me watching something that's related to food. One of the programs that truly inspires me is F


  • 1.5 kg Chicken
  • 2 tablespoons Ghee Vegetable oil or
  • xbc teaspoon Fenugreek seeds
  • 10 curry leaves
  • 2 onions Large , finely chopped
  • 4 - 5 cloves Garlic , finely chopped (I used paste)
  • 2 teaspoons ginger Fresh , finely grated (I used paste)
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Chilli powder
  • 1 tablespoon coriander Ground
  • xbd teaspoon fennel Ground
  • 1 teaspoon Cumin
  • 2 teaspoons Paprika
  • 2 teaspoons Salt
  • 2 tablespoons Vinegar
  • 2 Tomatoes , peeled and chopped
  • 6 pods Cardamom bruised
  • 1 inch Cinnamon stick
  • 1 Lemon grass stalk (I used grated lemon rind )
  • 1 cup coconut milk Thick


  • Heat ghee and fry fenugreek and curry leaves until they start to brown.
  • Add onions, garlic and ginger and fry gently until onions are quite soft and transparent.
  • Add turmeric, chilli, coriander, cumin, fennel, paprika, salt and vinegar and stir well.
  • Add tomatoes, whole spices and lemon grass.
  • Add chicken and stir over medium heat until chicken is thoroughly coated with spices.
  • Cook covered over low heat for 40 to 50 minutes.
  • Add coconut milk, more salt if required and a squeeze of lemon juice if you desire.
  • Do not cover after adding coconut milk.