The Sri Lankan Chicken Curry You Need in Your Life

There’s something really special about curries. When they’re done right, the balance of spices, flavour, heat and texture are a mouth party no one can deny. On our Sri Lankan Balance Breaks we take full advantage of this ancient know-how – learning how to cook traditional Sri Lankan curries, sides and desserts from the best in the business – our main man Roshan – with cooking classes on-site at Talalla.

Try this one at home with the freshest spices you can find (and a glass of wine to help the process along). It’s best to eat within 20-30 minutes of cooking if you can. Use your common sense on how much chicken etc you need. We reckon a little handful of meat per person is enough by the time you add rice, but it’s your call captain!

Sri Lankan Chicken Curry – 4 serves

• Coconut oil for pan
• Cinnamon stick (crushed)
• 3-4 pandan leaves
• 3-4 curry leaves
• 1t garlic (crushed)
• 2T Spanish onion (finely sliced)
• 1t mustard seeds (whole)

Sauté for one minute, then add:

• 1t turmeric powder

Soften, then add:

• 1T curry powder
• ½t chilli powder
• ½t black pepper
• 2T roast curry powder
• 2-3 x tomatoes (thinly sliced)
• Cardamom x 3 pieces

Stir over heat for one minute, then add:

• Diced chicken thigh

Brown, then add:

• 1t sea salt
• ½ cup ‘light’ coconut milk (made up with half water)

Don’t cover to cook – keep it open! Cook until chicken is cooked through (about 20 minutes) and serve with some brown rice and yoghurt – and even some coconut on top. You’re welcome.

P.S: Balance Break guests not only get a private cooking demo with Roshan – but all his secret recipes to take home too. Win!

Why not join Paper Tiger on a Balance Breaks in Sri Lanka? Get in touch for more info to join them on their next adventure.