Sri Lankan Chicken Curry

Chicken thighs, coconut, curry, curry powder, sri lankan, tomato -

Sri Lankan Chicken Curry

A delicious fragrant curry bursting with flavours that's quick and easy to make on the BBQ or hob from Sue!


  • 6 - 8 Chicken Thighs (I used skin on)
  • Sri Lankan curry Powder
  • Olive oil
  • 2 red onions, sliced
  • Half a red pepper, sliced
  • Half a green pepper, sliced
  • Half of a block of Creamed Coconut mixed with 200ml of boiling water
  • 1 Tin of chopped tomatoes
  • Coriander to garnish


  • Sprinkle the Chicken Thighs with Sri Lankan Curry Powder
  • Take a large heavy based pan & sauté the onions in olive oil for about ten minutes until starting to soften, then add 2 tbsp of Sri Lankan Curry Powder to release the natural spice oils. 
  • While these are softening, grill the chicken thighs directly over the coals, skin side down first to get them nice and crispy.
  • Add in the sliced peppers to the pan, combine well with the onions and and cook for a further ten minutes.
  • Pour in in the coconut cream and water mix, and the chopped tomatoes, stir well allowing all the flavours to mingle.
  • Keep the pan on a low simmer, and when the Chicken Thighs are cooked, add them to the pan and sprinkle with chopped coriander.
  • Serve with fluffy white rice or naan bread, and mango chutney.

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