Sri Lankan Chicken and Potato Curry

Posted on
February 16, 2021

Sri Lankan Chicken and Potato Curry

We may not be able to travel to eat the wide range of culinary delights right now, but we can create them as best we can at home! Why not try my Sri Lankan chicken and potato curry? I don't know about you but I can't wait to be able to go to Sri Lanka a popular travel and foodie destination to try a local one but until then this will suit me just fine. I have left the skin on the potatoes to increase the fibre and added a range of delicious vegetables for you to enjoy!

Serves 4


500g cubed washed potatoes, unpeeled

2 carrots, unpeeled, cubed

1 tablespoon extra virgin olive oil, plus some for drizzling vegetables

½ chicken stock

2 cups brown rice

2 cloves garlic, finely chopped

2cm piece fresh ginger, peeled, finely chopped

1 large brown onion, finely chopped

1 tin coconut milk (400ml)

1 chilli, finely chopped

2 fresh tomatoes chopped or ½ can chopped tomatoes (200g)

500g chicken thigh fillets, cut into 2cm cubes

2 teaspoons sweet paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cumin

6 fresh curry leaves

1 cup baby spinach leaves

Handful fresh green beans

Fresh coriander for serving

1 lemon zest, grated, for garnishing


Cook the rice in a rice cooker or boil and drain. Remember brown rice can take a long time to cook but is worth it with the extra fibre and delicious nutty flavour.

Preheat the oven to 180 degrees Celsius.

Place the potatoes and carrot pieces on a lined baking tray. Drizzle with extra virgin olive oil and toss to coat. If you would like them to cook quickly pre boil slightly or microwave until just soft and then dry and bake until tender. Leaving the skin on adds extra fibre and nutrients.

While the rice is cooking heat the oil in the pan and fry the chicken until golden brown. Transfer to a plate. Add a little more oil and cook the onion until softened.

Add the garlic, ginger, tomato, green beans and all the spices and cook until fragrant for around 2minutes.

Add the coconut milk, chicken stock and simmer for around 10minutes.

Add in the chicken, baby spinach leaves and roasted vegetables and simmer gently for around 15minutes. Add a little salt and pepper to suit your taste buds.

Serve some brown rice onto each plate, top with the delicious curry and garnish with lemon zest and chopped fresh coriander. This dish is perfect to cook in advance, have extra for leftovers and freeze for an easy dinner another night.

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