Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

Tickle your palate with spicy Shri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies.


30 gms ghee
1 Onion (Pyaj), chopped
2 clove(laung)s garlic (lasan), crushed
3 to 4 fresh green or red chilies, cut lengthways into thin strips and seeds removed
1 tsp ground turmeric (haldi)
1 tblsp ground coriander
1 1/2 kg chicken pieces
2 1/2 cups (625ml) coconut (narial) milk
2 tblsp coconut (narial) cream (malai)
2 tblsp fresh lemon juice


1. Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
2. Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
3. Add coconut cream and lemon juice, simmer uncovered for 5 minutes.