Traditional Sri Lankan Chicken Curry in 3 Easy Steps





2 tablespoons RUCI Pirattal Curry Paste

4 chicken breasts cut into chunks

200 ml water

150 ml coconut milk

1 onion peeled and diced into chunks

1 tablespoon cooking oil



1.Heat oil in pan and sauté onions until soft

2.Add chicken pieces, curry paste & water and cook for 6 minutes

3.Reduce heat, add coconut milk and cook for further 2 minutes on low heat

Serve warm with rice or naan bread