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Sri Lankan-inspired coconut chicken curry with curry leaves, tomato and green chilli beside rice
Coconut chicken curry in a deep bowl – creamy golden sauce with curry leaves, lime wedge on the rim, steamed rice behind.

Sri Lankan-Inspired Coconut Chicken Curry

The mix taken south: coconut milk, curry leaves and lime, simmered down until the sauce is thick enough to coat the chicken.

Prep
15 mins
Cook
35 mins
Total
50 mins
Serves
4
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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

  1. Watch forReduce uncovered
  2. Avoid thisTaste before adding more mix
  3. Make sureAdd lime at the end

Ingredients

Authentic Lahori All Purpose Mix pouchCooking this? You will need the mix.Add to basket

Method

10 steps

  1. Heat the oil and fry the onion for 6–8 minutes.

  2. If using curry leaves, add them and cook until fragrant.

  3. Add the ginger and garlic paste, followed by 2 teaspoons AL Mix.

  4. Add the chicken and fry for 5 minutes to lightly colour it.

  5. Stir in the tomato purée and chopped tomato.

  6. Pour in the coconut milk and add the green chilli.

  7. Simmer uncovered over medium-low heat for 20–25 minutes until the chicken is tender and the sauce has reduced.

    Coconut chicken curry at a gentle uncovered simmer with a reduced sauce coating the chicken pieces

  8. Taste before adding the remaining AL Mix.

  9. Finish with lime juice.

  10. Serve with steamed rice, roti or coconut sambol.

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Authentic Lahori All Purpose Mix pouch

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

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