Sri Lankan Chicken Curry

May 30, 2025

Serves: 3-4
Prep Time 15mns + Cook Time: ~30 minutes

· 500g chicken casserole pieces (for best results) or thighs, cut into chunky pieces.

You can substitute chicken with lamb (any cut) or beef (brisket, chuck roast cut into cubes).

· 30g of Spice Squad Gunpowder Spice Mix

· 1/2 large onion, finely chopped

· 1/2 cup of coconut milk (not coconut cream).

· 1/2 cup of water

· 2-3 tablespoons oil (Coconut oil preferred)

· Salt - This blend keeps it low, add up to 1/4 tsp if you’d like a little more!

· 1-inch piece of ginger smashed

· 3 Cloves of Garlic, chopped

· 1-inch piece of lemon grass bruised

· Chopped coriander to garnish (perfect if you want that chef’s table look))

· 1/2 teaspoon of vinegar to tenderise the meat and fast-track those flavours.

Prepare the marinade: In a small bowl, mix the Spice Squad Gunpowder blend with 2–3 tablespoons of water and ½ teaspoon of vinegar to form a thick paste. Coat the meat evenly and marinate for at least 15 minutes.
Build the flavour base: In a medium size pan, heat the oil over medium heat. Add the chopped onion, garlic, ginger and lemon grass. Sauté for about five minutes, or until it’s fragrant and soft, allowing the aromatics to infuse the oil.
Cook the chicken: Add the marinated chicken and stir well to coat. Pour in ½ cup of water, cover with a lid and simmer for 15 minutes. Stir gently every 5 minutes to prevent sticking.
Finish with coconut milk: Pour in thick coconut milk and continue cooking for another 15 minutes uncovered, stirring occasionally. For beef or lamb, simmer on low for an extra 15 minutes to ensure the meat is tender. Add the salt if required.

Add an extra 1/4 cup of coconut milk if you’d like to dial down the heat.
Let the curry rest for 15mins (unless you are very hungry). when the oil starts to separate, it’s your cue to dive in