Tasty Sri Lankan Spiced Chicken Curry | Quick and easy curry recipe

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.

Sri Lankan Chicken Curry

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