Sri Lankan chicken curry with coconut and turmeric

The coconut works perfectly in this traditional Sri Lankan curry.


Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: Serves 4

Cuisine: Sri Lankan


  • Onion 1 Large
  • Ginger 20g
  • Garlic 3 Cloves
  • Chicken 700g
  • Coconut oil 60g
  • Red chilli 1 Long
  • Turmeric 1 Tbsp
  • Ground Cumin 1 Tbsp
  • Ground Coriander 2 Tsp
  • Smoked paprika 2 Tsp
  • Cardamom pods 3
  • Cinnamon Stick 1
  • Cloves 2
  • Curry leaves Handful
  • Coconut cream 400ml
  • Chicken stock 250ml
  • Cashews 20


  1. Peel and chop the onion, ginger and garlic then mix together in a bowl, add the chicken and continue to mix then set to one side for 20 minutes.
  2. Heat two tablespoons of coconut oil in a saucepan on medium heat, add the chicken and cook for a few minutes on each side. 
  3. Add more oil to the pan along with the chilli, spices, curry leaves and the onion marinade then fry for a couple of minutes.
  4. Add the stock and coconut cream then reduce the heat and simmer covered for 20 minutes on a low heat (add excess water if required).
  5. Remove the cover from the pan, stir the mixture and then simmer for a further 20 minutes.
  6. Add the cashew nuts and divide into separate bowl to serve, garnish as desired.

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