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Sri Lankan Style Curry Chicken

Sri Lankan Style Curry Chicken

This Sri Lankan curry chicken recipe is to die for and is a favourite in our household! It’s gluten free, dairy free and easy to make. When my partner first made it for me I was amazed at how tender the chicken was and how tasty the gravy was, although he used a lot of whole spices that I kept chewing on! I have simplified the recipe to make it easier to find ingredients and now we think this version is the best!

We buy the spices from Sri Lankan or Indian stores. We’ve found that their spices have no fillers (like flours), contains 100% spices and can buy large packets for cheaper.

Using chicken thighs with bones in makes a tastier gravy with more juices coming out. This curry is very healthy and low in carbs when served with cauliflower rice, sweet potatoes or other vegetables. Free-range chicken contains higher amounts of omega 3. Chicken thighs contain healthy fats needed for good health and weight loss. I’m sure this Sri Lankan curry chicken will become a favourite in your family too.

Stay tuned for our other recipes that you can enjoy this delicious chicken curry with!


  • 6 free-range chicken cutlets (thighs bone in), skin removed
  • 2 ½ tablespoons curry powder
  • 1 tablespoon garam masala
  • 1 teaspoon ground coriander
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons sea salt
  • ½ onion, roughly chopped
  • 1 clove garlic, chopped
  • A little water
  • 2 tablespoon olive oil, for frying
  • ½- 1 cup of coconut milk


  1. Cut each chicken cutlet in half through the bone.
  2. In a bowl, mix together chicken, spices and salt. Massage into the chicken adding a little water to help spread the spices. Leave to marinate 20 minutes.
  3. Heat oil on medium heat in a medium saucepan and saute onion and garlic for a minute.
  4. Add chicken and fry to brown the outside. Reduce heat to low and place a lid on to cook slowly for approximately 30 minutes or until cooked. The juices should come out. Add a little water if needed to prevent burning.
  5. Stir in coconut milk. Cook for another five minutes and remove from heat.

Serving suggestions:

  • Cauliflower rice
  • Steamed sweet potato or other vegetables
  • Basmati or brown rice
  • Quinoa with sauted vegetables 


Sri Lankan Style Curry Chicken

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