Ceylon Chicken Curry


  • 2 tbsp coconut oil

  • 1kg chicken thighs, boneless, skinless and cut in half

  • 1 brown onion, roughly diced

  • 2 tsp fresh ginger, finely grated

  • 1 tsp turmeric, ground

  • 2 cloves garlic, crushed

  • 2 tbsp Ceylon curry powder

  • 800g tinned tomatoes, whole

  • 200mL cocount milk

  • 80g cashew nuts, roasted

  • Fresh coriander leaves, roughly chopped


1/ Heat oil in a large frying pan over medium
to high heat. Add chicken for 10 minutes, until browned all over. Cook in batches, if necessary. Remove from pan and drain on paper towel.

2/ Drain all but around 1 tablespoon of oil from the pan. Add onion, ginger and turmeric and cook for 10 minutes over medium heat, or until onion is lightly golden.

3/ Add garlic and Ceylon curry powder and cook, stirring constantly, for 2 minutes or until fragrant. 4/ Add tomatoes and a generous pinch of salt.

5/ Bring to the boil, reduce to a simmer and then return chicken to the pan. Stir through to cover the chicken with the sauce and place a lid on the pan.

6/ Cook, covered, for 10 minutes. Add additional water, if necessary, to stop burning.

7/ Remove lid and cook, uncovered, for a further 10 to 15 minutes, until chicken is tender and sauce has thickened.

8/ Stir through coconut milk and simmer for 3 minutes.

9/ Season to taste and garnish with cashew nuts and coriander.