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Sri Lankan curry with chicken and coconut milk

Sri Lankan curries are hotter than many Indian curries, and this is reflected in our Organic Sri Lankan spice blend. For those with no fear, we have suggested that you add some fresh chillies or chilli flakes to increase the heat, but we think that the dish gives good heat while allowing the flavours to shine through as it is. For those who find the dish too hot, add a teaspoon or so of sugar at the end of the cooking time will help reduce the heat.

Serves: 4


  • 2 tbsp oil
  • 2 large onions finely chopped
  • 2 tbsp Pinch Organic Sri Lankan spice blend
  • 2 tbsp cider vinegar
  • 4 cloves of garlic finely chopped
  • 2cm piece of fresh ginger finely chopped
  • Pinch of salt
  • 4 boneless and skinless chicken breasts cut into bite-sized pieces
  • 3 large tomatoes skinned and chopped
  • 1 stalk of lemongrass, trimmed, outer leaves removed and bruised slightly with a knife
  • 250 ml of thick coconut milk
  • A squeeze of lemon juice

Sri Lankan chicken curry


You will need a large frying pan or pot with a lid. Put the oil in the pan over medium heat, add the onions and cook them gently until they are golden in colour but still soft, about 8-12 minutes. Reduce the heat if necessary to avoid the onions becoming fried and crispy. As the onions begin to caramelise, add the Sri Lankan curry powder, cider vinegar and salt to taste. Cook for 1 or 2 minutes, and then add the chopped garlic and ginger. If you prefer a hotter curry, you can add fresh chillies or a teaspoon of chilli flakes with garlic and ginger. Cook for 1 minute, then add the chicken pieces. Stir the chicken around for a minute or so to allow the chicken to become coated in the spices. Add the chopped tomatoes and lemongrass and stir. Put the lid on, reduce the heat down and simmer for 40 minutes, stirring occasionally. After the 40 minutes is up, remove the lid, add the coconut milk and a squeeze of lemon juice and gently heat through.

How To Serve

Serve with rice or rotis and fruity chutney.

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