Enjoy at home with Boom Kitchen

Sri Lankan Chicken Curry (with or without Boom Kitchen’s kit!)

Our tip for National Curry Week 23 is this authentic Sri Lankan Curry Recipe. No recipe kit required but it will save you time and money.

This recipe is emboldened with fiery finger chillies that bring intense, Colombo rush-hour heat, delicately balanced with sweet coconut and aromatic curry leaves.

Use code NCW23 for 10% off all curry kits at boomkitchen.co.uk.

Ingredients

With Boom Kitchen’s Sri Lankan Curry Kit

Skip to prep for the curry.

Without Boom’s Sri Lankan Curry Kit

If you don’t have Boom Kitchen’s kit you will need to prepare the following:

• Sri Lankan spice mix – 3 tsps. Ours contains a blend of:
  • Ground coriander (2 parts)
  • Cumin (2 parts)
  • Coarse ground black pepper (1 part)
  • Fennel (1 part)
  • Turmeric (1 part)
  • Chilli powder (1 part)
  • Ground ginger (1 part)
  • Paprika (½ part)
  • Ground cinnamon (½ part)
  • Mustard seeds (½ part)
  • Ground cardamom (½ part)
  • Ground clove (½ part)
  • Fenugreek (½ part)
• 35g of coconut flour for an authentic dry dish or 200 ml / 7 fl 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 (beetroots are a great substitute for chicken in this recipe)
• 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 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 seconds.
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 coconut flour for an authentic Sri Lankan dish.

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

9. Add ½ 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.