Sri Lankan Chicken Curry

Sri Lankan Chicken Curry

 Preparation time

less than 10 mins 
Cooking time
20 mins

Serves

2

Heat 

Hot

 

Our Sri Lankan Curry recipe is 100% authentic in method and ingredients. This authentic recipe is emboldened with fiery finger chillies that bring intense, Colombo rush-hour heat, delicately balanced with sweet coconut and aromatic curry leaves. 

Ingredients

With Boom's Sri Lankan Curry Kit

Skip to prep for the curry. 

Tip: Boom's kit includes dried coconut for this dish. The authentic Sri Lankan recipe our dish is based on is quite dry. If you prefer your curries with a bit more sauce then you can add 200ml/7fl oz (half a normal tin) of coconut milk.

 

Boom Kitchen Sri Lankan Curry Kit

    Without Boom's Sri Lankan Curry Kit 

    If you don't have our kit you will need to prepare the following:

    • Sri Lankan spice mix - 3tsps. Ours contains a blend of
      • Ground coriander
      • Coarse ground black pepper
      • Fennel
      • Cumin
      • Turmeric
      • Chilli powder
      • Ground ginger
      • Paprika
      • Ground cinnamon
      • Mustard seeds
      • Ground cardamom
      • Ground clove
      • Fenugreek
    • 35g of coconut flour for an authentic dry dish or 200ml/7fl oz (half a normal tin) of coconut milk for a more saucy dish    
    • Whole spices
      • handful of fresh curry leaves (approx. 10-12 leaves)
      • 2 cloves
      • about a thumb length of cinnamon stick or cassia bark - 
      • 2 red finger chillies 🌶️

    Prep for the curry

    • frying pan or wok or wide heavy-based pan with a lid
    • 3 tbsp coconut oil or vegetable oil
    • 2 garlic cloves, crushed and roughly chopped
    • 2-3 chicken breasts of 4 chicken thighs, boneless and skinless, cut into strips (check out our none-chicken Sri Lankan recipes) 
    • 3 large vine tomatoes cut into smallish pieces
    • salt to taste
    • freshly chopped coriander
    • something to serve it with (rice/naan/chapati)

    Method

    1. Add your oil to your pan (with lid ready for later) and turn up to a medium heat.

    Tip: throw in your cinnamon stick or cassia bark a little early and when you start to see tiny bubbles forming around the edge (of the the cinnamon stick) you know your oil is up to temperature and ready for the other whole spices. 

    2. Add Boom Whole Spices and fry for 30 seconds. 

    3. Add the sliced onion and and fry for a few mins until soft. 

    4. Add the garlic and fry for 30 secs. 

    5. Add the chicken then fry for a minute. 

    6. Add the tomatoes. 

    7. Cover with a lid, turn down the heat and simmer for 8-10 mins until the chicken is cooked through. 

    8. Remove the lid. 

    Option 1. add the Boom Coconut for an authentic Sri Lankan dish.  

    Option 2. add half a tin coconut milk (200ml/7fl oz) for a saucier dish. 

    9. Add  1/2 a tsp salt and give it a good stir.

    10. Turn off heat (finished curry should be fairly dry) and serve with rice/flatbreads. Boom. 

     

    Nutrition and allergy advice for Ayubowan Sri Lankan Curry Kit

    All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring. 

     NUTRITION Per 100g Per 1/2 pack
    ENERGY (kJ)
    1052
    425
    ENERGY (kcal)     		2006 101
    FAT 479 10.4
    of which saturates 40.8 8.7
    CARBOHYDRATE 19.3 4.1
    of which sugars 6.7 1.4
    FIBRE 14.6 3.1
    PROTIEN 8.4 1.8
    SALT 0.42 0.09

    Ingredients for Boom Kitchen Sri Lankan Curry Kit

    Boom Spice Mix: Ground coriander,  Coarse ground black pepper, Fennel, Cumin, Turmeric, Chilli powder, Ground ginger, Paprika, Ground cinnamon, Mustard seeds, Ground cardamom, Ground clove, Fenugreek

    Boom Whole Spices: Curry leaves, cinnamon, cardamom, cloves, and cheeky finger chillies 

    Boom Coconut - SO2 free

    Allergens

    Made in an environment that contains nuts. Contains Mustard.

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