Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

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

  • 500g chicken casserole pieces (for best results) or thighs, cut into chunky pieces. 
  • 30g of Spice Squad Gunpowder Spice Mix
  • 1/2 large onion, finely chopped
  • 1-inch piece of ginger smashed
  • 1-inch piece of lemon grass bruised
  • 1/2 cup coconut milk
  • 2 tablespoons oil (Coconut oil preferred)
  • Salt - This blend keeps it low, add up to 1/4 tsp if you’d like a little more! 

Instructions:

  1. Marinate the meat with Gun Powder spice blend & 2-3 tbsp of water for a minimum 15 minutes (longer the better, but we are here for a quick one aren't we ?
  2. In a big pan, heat the oil over medium heat. After adding the chopped onion, cook for approximately five minutes, or until it is soft and translucent.
  3. Add three tablespoons of water to the pan along with the marinated pork, ginger, and lemon grass. After giving everything a good stir, cover and let it cook slowly for fifteen minutes. Stir every five minutes over a low flame.
  4. Remove the top and continue cooking while adding thick coconut milk. For another fifteen minutes, or until the meat is cooked, stir every five minutes.

Tips:

  • Add an extra 1/4 cup of coconut milk if you’d like to dial down the heat.
  • Let the curry rest, when the oil starts to separate, it’s your cue to dive in!

Serving Suggestions:

  • Serve hot with steamed basmati rice.
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