Sri Lankan Chicken Curry

The Sri Lankan chicken curry is a staple and a popular dish regardless of the time of day. Sri Lanka is one of the few places where you can have chicken curry for breakfast, usually with String Hoppers (Hand-pressed Rice Noodles in a small pancake shaped formation) or Kiribath (Milk Rice). We at RUCI have made it really easy to whip this up in your own kitchen with our RUCI Chicken Curry Paste.
  • Serves: 2-4
  • Prep Time: 10-15 minutes
  • Cooking time: 15 minutes


  • 500g Chicken (cleaned and cut to the desired size)
  • 1 1/2 Tablespoon RUCI Chicken Curry Paste
  • 1 Large Onion cubed
  • 1 Tomato chopped
  • 2 Tablespoon Oil
  • 2 Tablespoon Water
  • 1/4 Fresh Milk


  1. Mix RUCI Chicken curry paste in a dish with water
  2. Heat a pan, add oil, then the onions and saute for 2-3 minutes
  3. When onion turns translucent add the tomato saute and mix for 1 minute
  4. Once the tomato is mixed thoroughly add chicken and saute for 2 minutes
  5. Then add RUCI Chicken curry paste mixture from STEP 1, stir and cover the pan, cooking for 5 minutes on a medium heat.
  6. Add milk, stir well, reduce the heat and simmer for 3 minutes.

Top Tips

  • If you prefer a mild curry, add more milk in STEP 5 until you get the desired taste
  • You can garnish this dish with a few sprigs of coriander leaves

Tags: , , , , ,