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Sri Lankan Curry Chicken

  • Chicken
Time1 Hour Time4 TimeAsian
Sri Lankan Curry Chicken

Crispy panko-coated chicken fillets paired with a rich, flavourful Sri Lankan curry sauce. Crunchy on the outside, juicy inside, and served with a silky smooth sauce that’s fragrant, warming, and seriously satisfying.

ingredients

For the chicken fillets:

  • 4 boneless, skinless chicken breasts, cut into 1-inch thick fillets
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1 tsp salt
  • ½ tsp black pepper
  • 2–3 cups vegetable or canola oil, for frying (or use an air fryer)

For the curry sauce:

  • 2 tbsp A&O Sri Lankan Curry rub
  • 2 large onions, sliced
  • 1 carrot, thinly sliced
  • 1 tsp garlic purée
  • 1 tsp ginger purée
  • 220ml chicken stock
  • ½ tbsp muscovado sugar
  • 2 tbsp malt vinegar
  • 1 tbsp cooking oil (vegetable or coconut)
  • 50g butter
  • Salt, to taste

Buy the items

Sri Lankan Curry Powder Seasoning
Sri Lankan Curry Seasoning
220g £8.99
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Directions

  1. Make the curry sauce: Heat the oil and butter in a saucepan over medium-low heat. Add onions and carrots, cooking gently for 8–10 minutes until softened but not browned. Stir in Sri Lankan Curry rub, garlic and ginger purée, and cook for 1–2 minutes until fragrant. Add chicken stock, sugar, and vinegar. Simmer for 10–14 minutes, then blend until smooth. Return to the pan, reduce further if desired, and season with salt.
  2. Prepare the chicken: Pat fillets dry and season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each fillet in flour, dip in egg, then press into breadcrumbs until fully coated.
  3. Fry the chicken: Heat oil in a skillet or pot to 175°C (350°F). Fry fillets in batches for 3–5 minutes per side until golden and cooked through (internal temp 75°C / 165°F). Drain on a wire rack.
  4. Serve: Plate the crispy chicken fillets with the warm curry sauce for dipping. Garnish with lime wedges if you like.

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