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Michael Weldon's Sri Lankan-style chicken curry

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Spice up dinnertime with Michael Weldon’s Sri Lankan-style chicken curry. Serve it with steamed rice and coriander for a satisfying meal.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes
Michael Weldon's Sri Lankan chicken curry

Ingredients

  • 2 tbs coconut oil
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3cm-piece ginger, peeled, cut into matchsticks
  • 2 stems curry leaves
  • 800g Coles Australian RSPCA Approved Chicken Thighs, coarsely chopped
  • 2 tbs tomato paste
  • 400g can coconut cream
  • 2 green chillies, split lengthways (optional)
  • 2 tomatoes, finely chopped
  • Coriander leaves, to serve
  • Steamed basmati rice, to serve

Curry powder

  • 2 tsp ground coriander
  • 2 tbs cumin seeds
  • 1 tbs fennel seeds
  • 1 tsp mustard seeds
  • 1 tbs whole black peppercorns
  • 2 cardamom pods
  • 1/2 cinnamon stick
  • 4 dried red chillies

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

Method

  1. Step 1

    To make the curry powder, heat a medium frying pan over low heat. Add the coriander, cumin, fennel seeds, mustard seeds, peppercorns, cardamom, cinnamon and chilli and cook, stirring, for 5 mins or until aromatic. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.
  2. Step 2

    Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-7 mins or until light golden. Add the garlic, ginger, curry leaves and 1/4 cup (30g) curry powder. Season. Cook, stirring, for 5 mins or until aromatic.
  3. Step 3

    Add the chicken and stir to combine. Add the tomato paste and cook, stirring, for 2 mins or until well combined. Add the coconut cream, chilli, if using, and tomato. Bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until the chicken is cooked through. Season.
  4. Step 4

    Sprinkle curry with coriander and serve with rice.

Michael Weldon's Sri Lankan-style chicken curry

Michael Weldon's Sri Lankan-style chicken curry
  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 2 tbs coconut oil
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3cm-piece ginger, peeled, cut into matchsticks
  • 2 stems curry leaves
  • 800g Coles Australian RSPCA Approved Chicken Thighs, coarsely chopped
  • 2 tbs tomato paste
  • 400g can coconut cream
  • 2 green chillies, split lengthways (optional)
  • 2 tomatoes, finely chopped
  • Coriander leaves, to serve
  • Steamed basmati rice, to serve

Curry powder

  • 2 tsp ground coriander
  • 2 tbs cumin seeds
  • 1 tbs fennel seeds
  • 1 tsp mustard seeds
  • 1 tbs whole black peppercorns
  • 2 cardamom pods
  • 1/2 cinnamon stick
  • 4 dried red chillies
    Description

    Spice up dinnertime with Michael Weldon’s Sri Lankan-style chicken curry. Serve it with steamed rice and coriander for a satisfying meal.

    Method
    1. Step 1

      To make the curry powder, heat a medium frying pan over low heat. Add the coriander, cumin, fennel seeds, mustard seeds, peppercorns, cardamom, cinnamon and chilli and cook, stirring, for 5 mins or until aromatic. Transfer to a spice grinder or mortar and pestle and grind to a fine powder.
    2. Step 2

      Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5-7 mins or until light golden. Add the garlic, ginger, curry leaves and 1/4 cup (30g) curry powder. Season. Cook, stirring, for 5 mins or until aromatic.
    3. Step 3

      Add the chicken and stir to combine. Add the tomato paste and cook, stirring, for 2 mins or until well combined. Add the coconut cream, chilli, if using, and tomato. Bring to the boil. Reduce heat to medium-low and simmer for 10 mins or until the chicken is cooked through. Season.
    4. Step 4

      Sprinkle curry with coriander and serve with rice.