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Sri Lankan Chicken

Prep 10 mins
Sri Lanka
Serves 4 (or 2 twice)
Cook 30 mins
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Shaped by its rich culture and tropical climate, Sri Lankan cuisine is known for its vast use of a wide array of herbs, vegetables, spices and fruits, all of which grow locally across the vibrant island. Curried dishes are often characterised by unique spice blends using cinnamon and black pepper, as well as the use of coconut and curry leaves, with fish and seafood widely used in place of meat.

Our Sri Lankan Chicken typifies the light, coconut-fragranced curries of the area, equally as delicious with chicken as it is with white fish, prawns or even root vegetables.

Kit Contains:

Ginger & Garlic Paste Tyga Masala No. 22 Tyga Masala No. 27 Coconut Powder 2 x Curry Leaves sachet

You will need to buy: 2 onions 2 tomatoes 1 bunch coriander (optional) 3 tbsp vegetable oil/ rapeseed oil/olive oil 1 tsp salt 600g diced chicken 400ml coconut milk 4 naan breads


  1. Finely dice the onions.
  2. Roughly chop the tomatoes.
  3. Chop the coriander discarding the stems.


  1. Heat oil in a deep frying pan over a high heat and add the onion, Ginger & Garlic Paste, Tyga Masala No. 22, salt and Curry Leaves. Cook for 4 minutes, stirring continuously.
  2. Transfer to a medium heat and add the tomatoes. Cover with a lid and cook for a further 5 minutes, stirring occasionally.
  3. Add Tyga Masala No. 27 (half the pot for medium and the whole pot for hot) and simmer for 2 minutes. Add 100ml water and bring to the boil.
  4. Add the chicken, stir well. Cover with a lid and cook on a medium heat for 10 minutes, stirring occasionally, or until chicken is cooked through.
  5. Stir in the Coconut Powder and the coconut milk, re-cover and cook for a further 10 minutes until the sauce is a thick consistency.
  6. Sprinkle with coriander (if using).

Vegetarian - Sri Lankan Veggie Curry

Prep Step 1 - 3 as recipe. 4. Peel and cube (2.5cm) butternut squash. 5. Break 1 cauliflower into small florets. 6. Trim and cut green beans into bite size pieces.


  1. As recipe.
  2. As recipe.
  3. As recipe.
  4. Stir in the coconut powder and the coconut milk, bring to a simmer then add the squash cover and cook for 5 mins, then add the cauliflower and cook for 3-4 mins and finally add the beans and cook until just tender around 3 mins. 6 Sprinkle with coriander (if using).

Switch it up: Try using white fish or prawns.

Ingredients: Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 27: (Ground Cumin, Ground Turmeric, yoghurt powder, MILK, Chilli flakes). Coconut Cream Powder: (Coconut Milk, MILK, Maltodextrin, Sodiumm Caseinate, Sodium Phosphates: E339). Curry leaves.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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