Saturday, 29 September 2012

Sri Lankan Chicken & Potato Curry

Flicking through my copy of Lorraine Pascale's cookbook, I found a recipe for a "really simple" Sri Lankan curry. It seemed a bit sparse to me, so I adapted it. It was quite tasty (much better than her Tikka Masala!) but was slightly hot for my tastes (a wimp!!). I also made her Roti Jala (net bread, find recipe here) to have alongside. I allowed mine to simmer for a lot longer than her recipe suggests, which made the chicken lovely & tender. I prefer the taste of a longer cooked curry. You could serve this with rice if you liked.

2 tablespoons curry powder (choose your own strength, I used mild madras)
2 teaspoons garam masala
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1-3 teaspoons chilli powder (decide your own strength)
4 chicken breasts, diced
1 medium onion, diced
Vegetable oil
400ml tin coconut milk
100ml water
1 garlic clove, crushed
5 new potatoes, chopped in half
Large handful of frozen peas
Salt & pepper

Heat a large pan on a medium high heat. Add all the dry spices & toast for 2 minutes (no oil). Add a small amount of vegetable oil & add the onion. Cook the onion until softened (about 5 minutes). Add the chicken, and toss in the spices. Cook for 4 minutes, until browned. Remove the pan from the heat & pour in the coconut milk and water and then add the garlic. Return to the heat & allow to simmer for 10 minutes. Add the potatoes & peas and allow to simmer for 45 minutes. Season and serve with fresh coriander sprinkled on top.


  1. Sounds delish! I've seen this recipe by LP and have been meaning to try it. Mmm.

    1. Much tastier than her Tikka Masala disaster!