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Sri Lankan Style Jaffna Chicken & Vegetable Curry

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Look for a tasty dinner idea? This aromatic chicken curry is loaded with veggies and aromatic spices.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes


  • 1 tbs coconut oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, coarsely chopped
  • 150g pkt Coles Kitchen Australian Cauliflower Florets
  • 150g pkt Coles Kitchen Australian Carrot & Green Beans
  • 500g jar Coles Sri Lankan Style Jaffna Curry by Dani Venn
  • Steamed basmati rice, to serve
  • Coriander leaves, to serve
  • Lime halves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large deep frying pan over high heat. Cook the chicken, in 3 batches, stirring, for 5 mins or until golden brown. Transfer to a plate.
  2. Step 2

    Reduce heat to low. Return the chicken to the pan with the cauliflower, carrot and beans and curry sauce. Cook, stirring occasionally, for 5-10 mins or until the vegetables are tender and the chicken is cooked through.
  3. Step 3

    Serve curry with rice, coriander and lime halves.