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Sri Lankan Chicken Curry

Sri Lankan Curry Blend

Medium Serves: 6 45 Mins


1 kg chicken thighs

6 tsp Gewürzhaus Sri Lankan Curry Blend

1 tsp Gewürzhaus Chilli Kashmiri (ground)

½ tsp Gewürzhaus Turmeric (powder)

1½ tsp Gewürzhaus Himalayan Pink Salt (fine)

1 brown onion, chopped

1 green chilli

2 tomatoes, chopped

2 cloves of garlic

2.5cm ginger

5cm lemongrass

3 tbsp coconut oil

5-6 Gewürzhaus Curry Leaf

1 Gewürzhaus Cinnamon Quill

3 Gewürzhaus Cardamom Pod (green)

200ml water

300ml coconut milk

1 lime

How to Cook

1. Cut the chicken into 2-3cm pieces.

2. Toast the curry blend for a few mins in a pan over a MED heat until the spice changes to a darker colour. Add Chilli Kashmiri & turn off the heat.

3. Mix them together & transfer into a bowl.

4. Add half of roasted curry blend, turmeric & salt to the chicken & mix well. Leave aside for 15 mins.

5. Meanwhile, chop the green chilli (leave the seeds in for extra kick).

6. Bash lemongrass with a rolling pin & thinly slice, grate the garlic & ginger & mix to a paste.

7. Heat oil in a hot pan, add onion, garlic, ginger & lemongrass paste, curry leaves, cinnamon, cardamom, green chilli & sweat them until the onion is soft.

8. Add the remaining roasted curry blend & tomato, cook on a MED heat until aromatic & softened.

9. Add chicken & cook for 5-7 mins, stirring occasionally.

10. Add water, reduce the heat to a slow simmer & cook for 5-10 mins with lid on.

11. Finally, add the coconut milk bring to a simmer, cook gently for about 10 mins or until the chicken is cooked through.

Squeeze over juice of lime to taste, serve with steamed rice, Gewürzhaus Onion Sambal & flatbread.