Sri Lankan Chicken Curry

Cooking Instructions


  • Gedera & Co. Chicken Curry Kit
  • 800g chicken thigh fillet, diced
  • 3 cloves of garlic, finely chopped
  • 1 medium onion, finely chopped
  • 2 tbsp. oil
  • 1/2 cup of water
  • 1/4 cup of hot water


  1. Cut chicken in to 3 cm. chunks and set this aside.
  2. Heat 2 tbsp. of oil in a heavy-based pan. When oil is hot, add garlic, onion and contents of the Aromatics Pouch into the pan and fry for 1 to 2 minutes.
  3. Add the Spice Blend Pouch and fry for 2 to 3 minutes until fragrant.
  4. Add the diced chicken to the pan, stir well to coat the chicken with the spice mix, and cook for 4 to 5 minutes.
  5. Add 1/2 cup of water to the pan, stir well and bring it to boil.
  6. Reduce heat to medium/low. Cook for 10-12 minutes, stirring every 3-4 minutes.
  7. Empty the Coconut Milk Powder Pouch to a small bowl and mix with 1/4 cup of hot water and add it to the pan. If you prefer more sauce, add more water.
  8. Cook for 5 more minutes and then turn off the heat.

Note: Pandan leaves are edible but they are tough and fibrous. They add an amazing aroma but are not pleasant to eat. Please remove them before enjoying the dish.