Sri Lankan Chicken Curry
By Hop & Roll
Published on 27 January 2026
This Sri Lankan Chicken Curry from Hop & Roll is the ultimate addition to your curry rotation. Made with their Roasted Curry Powder, a blend of 11 herbs and spices for an authentic Sri Lankan curry in a fraction of the time. This recipe uses classic chicken but why not try adding green beans next time? Serve with a coconut sambol and roti for an added touch.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 3 tbsp Hop & Roll Sri Lankan Roasted Curry Powder
- 1 tbsp tamarind paste (or 2 tbsp white or cider vinegar)
- ½ tsp fine salt
- 700g chicken breast or boneless thigh
- 4 tbsp sunflower oil
- 1 medium onion, sliced
- 7 curry leaves
- 3 green chillies, chopped
- 2 tbsp garlic, grated
- 2 tbsp ginger, grated
- 2 medium tomatoes, chopped
- 250ml coconut milk
- 1 tbsp lemon juice, optional
Method
Step 1
Mix the curry powder, tamarind / vinegar and salt in a large bowl to make a thick paste. Add the chicken and stir well to fully coat. Cover and chill for 20 mins to marinade.Step 2
Pour the oil into a hot pan or wok set over a high heat. Add the onion and curry leaves then fry for 3 mins until the onion is golden.Step 3
Add the chillies (to your taste preference), garlic and ginger then stir fry for 2 mins.Step 4
Stir in the tomatoes and cook until they have softened.Step 5
Reduce the temperature to medium, add the chicken (reserving any marinade in the bowl) and fry for 3-4 mins.Step 6
Pour 150ml water into the bowl with the remaining marinade, mix well then pour over the chicken. Stir then cover and simmer for 10 mins.Step 7
Stir through the coconut milk, cover and simmer over a low heat for 20-25 mins until the chicken is cooked through and tender.Step 8
Stir through the lemon juice, if using, and boil for 1 min more.Step 9
Remove from the heat and set aside, still covered, for 10 mins. Season to taste and serve.