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Sri Lankan Toasted Coconut Chicken Curry
Get ready to cook
1. Boil potatoes until cooked but firm.
2. In a saucepan, heat up some cooking oil to medium heat. Add Sri Lankan Curry Paste; stir fry for 1-2mins. Add chicken; mix well and stir fry for 4-5mins or until cooked.
3. Add coconut milk and cooked potato; mix well and simmer for 15-20mins to desired consistency. Garnish and serve.
800ml tinned coconut milk
1.2kg diced chicken thigh
600g diced white potato
15g chopped coriander to garnish
About this dish
Sri Lankan Curry Paste
Serve with white rice or roti bread.
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